Ingredients:

  • 1 cup sushi rice (200g)
  • 1 ¼ cups water (300ml)
  • 2 tablespoons rice vinegar (30ml)
  • 1 tablespoon sugar (12g)
  • ½ teaspoon salt (2g)
  • 1 medium cucumber, julienned (about 150g)
  • 1 large carrot, grated (about 120g)
  • 1 ripe avocado, sliced
  • 4 ounces smoked salmon or cooked shrimp (115g)
  • 1 small handful of fresh spinach or mixed greens
  • 4 sheets nori (seaweed)
  • Soy sauce for dipping (optional)
  • Pickled ginger for serving (optional)

Instructions:

  1. Rinse sushi rice under cold water until the water runs clear. Cook rice in a rice cooker or saucepan with water according to package instructions.
  2. Once cooked, let it cool slightly, then mix rice vinegar, sugar, and salt in a bowl and fold into the rice.
  3. Julienne cucumber, grate carrot, and slice avocado. If using smoked salmon or shrimp, cut into manageable pieces.
  4. Lay out a sheet of nori, shiny side down. Wet hands to prevent sticking, then spread a thin layer of sushi rice over nori, leaving a border at the edges.
  5. Layer cucumber, carrot, avocado, protein, and greens on top of the rice.
  6. Start rolling from one end tightly, using the bamboo mat for assistance if desired. Seal the edge with a little water.
  7. Slice the roll into sections with a sharp knife. Serve with soy sauce and pickled ginger.