It may take years of practice to become a bonafide sushi pro, but that shouldn’t deter you from tackling the Japanese favorite at home. In honor of International Sushi Day today, we’re going to show you how to make it happen. Check out the instructions below and get rolling.
2 cups white (or sushi) rice
2 tbsp sugar
½ tsp salt
3 tbsp rice wine
4 sheets nori (large for rolling)
1. Fill a medium pot with water and bring to a boil. Add rice to boiling water, reduce heat to low, and cook, covered until water is absorbed, about 15 minutes.
2. Add vinegar, sugar, and salt to a small pot over medium heat, stirring occasionally until salt and sugar are dissolved. Cool at room temperature then refrigerate until rice is ready.
3. Peel carrot and cucumber, halve, and slice into thin strips lengthwise. Halve avocado, discarding pit, and carefully scoop out of skin using a spoon. Discard skin and slice avocado into thin strips lengthwise. Reserve some avocado for topping the roll, if desired.
4. Once the rice is cooked, add the cooled vinegar mixture to the rice and stir with a fork until absorbed and sticky.
5. Top a thick towel with plastic wrap and lay a sheet of nori on top, horizontally. Dip your fingers in water to prevent sticking, then spread a thin layer of rice on top. a thin layer of rice over the nori.
6. Lay the carrot, cucumber, and avocado on the bottom portion of the rice, nearest to you and roll the nori and rice upward, using your fingers, until the vegetables are covered. Then, use the towel and plastic wrap to wrap, mold, and compress the roll.
8. Layer thin slices of avocado on top if desired, and slice carefully into .5-inch slices using a sharp knife.
9. Serve immediately with pickled ginger, soy sauce, and wasabi.