Sushi Rolls

Fabulous treat for lunch or snack. Add avocado for an extra nutritious boost!

• 2 cups uncooked short-grain white rice (sushi rice)

• 4 cups water

• 1/4 cup rice vinegar

• 1 tablespoon vegetable oil

• 2 TBSP white sugar

• 1 teaspoon salt

• 4 sheets of Nori (seaweed paper)

• Julienned carrots

• Avocado cut into strips

• 1/2 cucumber, peeled, cut into small strips

Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.

In a small bowl, combine the rice vinegar, oil, sugar and salt. Mix until the sugar dissolves. Stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools

Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, avocado, and carrot in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.

Cut each roll into 4 to 6 slices using a wet, sharp knife. Enjoy with soy sauce and wasabi too if you dare!