Avocado Cucumber Sushi Roll

Ingredients

short grain brown ricerinsed well

1 cup

water

2 cups

olive oil

2 tbsp

rice vinegar

2 tbsp

sugar

1 tbsp

sea salt

1 tsp

cucumbersliced into long strips

1

mangosliced into vertical strips

1 ripe

avocadosliced

1

micro greens

1/3 cup

sesame seeds

2 tbsp

nori

4 sheets

tamari

to taste

Method

1. 01Combine rice, water, and olive oil in a medium saucepan and bring to a boil.
2. 02Cover, reduce heat, and simmer 45 minutes.45 min
3. 03Remove from heat and let sit covered 10 minutes.10 min
4. 04Fluff with a fork and fold in rice vinegar, sugar, and salt. Cover until ready to use.
5. 05Place a small bowl of water and a kitchen towel near your work area.
6. 06Place one nori sheet glossy side down on a bamboo mat and press a handful of rice onto the lower two-thirds.
7. 07At the bottom of the rice, arrange cucumber, mango, avocado, and micro greens. Do not overfill.
8. 08Use the bamboo mat to tuck and roll the nori. Once rolled, gently press and shape with the mat. Place seam side down.
9. 09Repeat with remaining nori sheets and fillings.
10. 10Cut rolls with a sharp chef's knife, wiping the blade clean between cuts.
11. 11Serve with tamari and sesame seeds.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Dairy-free
• Egg-free