Cucumber and Avocado Rolls

Instructions

1. Step 1

   Place the sushi rice in a fine-mesh strainer and rinse under cool running water until the draining water is mostly clear.

   Ingredients used: 300.0 gr Sushi Rice

   Cookware: fine mesh strainer

2. Step 2

   Transfer the rinsed rice to the saucepan, add the water, and bring to a boil over high heat.

   Ingredients used: 360.0 ml Water

   Cookware: saucepan

3. Step 3

   Cover the saucepan, reduce to low heat, and cook without lifting the lid.

   Timer: 15 min (fixed)

   Cookware: saucepan

4. Step 4

   Remove the covered saucepan from the heat and let the rice rest.

   Timer: 10 min (fixed)

   Cookware: saucepan

5. Step 5

   Stir the rice vinegar, sugar, and salt in a small bowl until mostly dissolved. Transfer the hot rice to a wide mixing bowl and gently fold in the seasoning.

   Ingredients used: 5.0 gr Fine Salt, 20.0 gr Granulated Sugar, 45.0 ml Rice Vinegar

   Cookware: mixing bowl, rice paddle, small bowl

6. Step 6

   Spread the seasoned rice across the bowl and let it cool to room temperature.

   Timer: 15 min (fixed)

   Cookware: mixing bowl, rice paddle

7. Step 7

   Cut the cucumber into long, thin batons. Peel and pit the avocados, then cut them into thin slices.

   Ingredients used: 2.0 piece Avocado, 1.0 piece Cucumber

   Cookware: Chef Knife, cutting board

8. Step 8

   Place a nori sheet rough-side up on the bamboo mat, spread a thin layer of seasoned rice over it, and arrange cucumber and avocado across the lower third. Roll firmly with the mat, then repeat to make five rolls.

   Ingredients used: 5.0 piece Nori

   Cookware: bamboo sushi mat, mixing bowl

9. Step 9

   Cut each roll into eight pieces with a sharp knife and serve with the soy sauce.

   Ingredients used: 60.0 ml Soy Sauce

   Cookware: Chef Knife, cutting board