Avocado and Cucumber Uramaki

Instructions

1. 1

   Rinse the sushi rice under cold water until the water runs clear.

2. 2

   Combine the rinsed rice and

3. 3

   5 cups of water in a rice cooker or a pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes.

4. 4

   While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan over medium heat until the sugar and salt are dissolved. Remove from heat and let it cool.

5. 5

   Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

6. 6

   Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lay a sheet of nori, shiny side down, on the mat.

7. 7

   Wet your hands with water to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

8. 8

   Sprinkle sesame seeds evenly over the rice.

9. 9

   Carefully flip the nori sheet over so the rice side is down.

10. 10

    Place a few slices of avocado and cucumber along the bottom edge of the nori.

11. 11

    Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight.

12. 12

    Once rolled, use a sharp knife to cut the roll into 6-8 pieces. Repeat with the remaining ingredients.

13. 13

    Serve the uramaki with soy sauce, pickled ginger, and wasabi if desired.