20 MINUTES PREPARATION
10 MINUTES COOKING TIME
2 cups sushi or short grain rice
2 ½ cups water
3 tbs water, extra
3 tbs rice vinegar
1 tbs sugar
5 sheets toasted nori (seaweed)
½ medium carrot
½ medium avocado
Place rice and water in a large saucepan. Bring to boil, then reduce heat to low, cover with tight fitting lid and cook for 10 minutes. Place rice, extra water, vinegar and sugar in a bowl and mix well.
Place nori sheet onto a bamboo sushi mat. Spread ⅕ warm rice over nori sheet. Layer cucumber, carrot, and avocado at the narrow end, and roll up from narrow end using the sushi mat.
Repeat process with remaining ingredients to make five rolls. Cut each roll into eight rounds. Arrange on a serving platter and serve with low-sodium soy sauce.