Cucumber and Avocado Sushi

This refreshing vegetarian sushi roll combines the crispness of cucumber with the creamy texture of avocado, all wrapped in seasoned sushi rice and nori. It's a delightful and healthy option for sushi enthusiasts.

Ingredients

• 1¼ cups water

• 1 cup uncooked glutinous white rice (sushi rice)

• 3 tablespoons rice vinegar

• 1 pinch salt

• 4 sheets nori (dried seaweed)

• ½ medium cucumber, sliced into thin strips

• 1 medium avocado, peeled, pitted, and sliced

Directions

1. Cook the Rice: In a saucepan, combine water and rice. Bring to a boil, then cover, reduce heat to low, and simmer until rice is tender and water has been absorbed, about 20 minutes. Remove from heat, stir in rice vinegar and salt, and set aside to cool for at least 5 minutes.

2. Prepare the Rolling Surface: Place a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent the rice from sticking. Lay one sheet of nori, shiny side down, onto the mat.

3. Assemble the Sushi: With slightly damp hands, spread a thin layer of the cooled rice evenly over the nori, leaving about a ½ inch border at the top. Arrange strips of cucumber and avocado horizontally across the center of the rice.

4. Roll the Sushi: Lift the edge of the sushi mat closest to you and carefully roll it over the filling, pressing gently to form a cylinder. Continue rolling until the entire sheet is rolled up, sealing the edge with a little water.

5. Slice and Serve: Using a sharp, wet knife, slice the roll into 6 pieces. Serve immediately with soy sauce, wasabi, and pickled ginger if desired.

Nutritional Information (Per Serving)

• Calories: 171 kcal

• Total Fat: 5g

  • Saturated Fat: 1g

• Sodium: 6mg

• Total Carbohydrates: 29g

  • Dietary Fiber: 3g

  • Sugars: 1g

• Protein: 3g

• Vitamin C: 5mg

• Calcium: 11mg

• Iron: 1mg

• Potassium: 217mg