Sushi

Sushi Rolls

• 2 cups uncooked glutinous white rice (sushi

rice)

• 3 cups water

• 1/2 cup rice vinegar

• 1 tablespoon vegetable oil

• 1/4 cup 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.

Serve with soya sauce.