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STEPS
INGREDIENTS
Combine 1-1 1/2 cups rice with 2 cups water. Cook in a pressure cooker for 5 minutes on high setting.

Combine 1-1 1/2 cups rice with 2 cups water. Cook in a pressure cooker for 5 minutes on high setting.

Dice cucumber, avocado, and shred carrot if you did not buy it pre-shredded

Dice cucumber, avocado, and shred carrot if you did not buy it pre-shredded

Combine 1 teaspoon of rice vinegar with 2 tablespoons of water

Combine 1 teaspoon of rice vinegar with 2 tablespoons of water

Place a sheet of seaweed onto a flat surface. When your rice has cooled, dip your hands into the water-vinegar mixture and smooth the rice over the seaweed sheet until you have a thin, but even layer.

Place a sheet of seaweed onto a flat surface. When your rice has cooled, dip your hands into the water-vinegar mixture and smooth the rice over the seaweed sheet until you have a thin, but even layer.

Spread the avocado, cucumber, and carrot sparingly, leaving room on about a fourth of the roll. Roll vertically.

Slice sushi roll. Sprinkle sesame seeds over rolls.

Slice sushi roll. Sprinkle sesame seeds over rolls.

Enjoy!

Enjoy!

  • 1.0c Cooked sushi rice
  • 1.0tsp Toasted nori seaweed
  • 1.0tsp Unseasoned rice vinegar
  • 1.0Tbsp Toasted sesame seeds
  • 2.0oz Thinly sliced cucumber
  • 1.0oz Shredded carrot
  • 1.0oz Thinly sliced avacado
  • Soy sauce and pickled ginger sliced for serving