Making Sushi At Home Recipe

Directions

• First, begin by rinsing the starch from your rice in cold water.

• Place your rice into a pot with 4 cups of water and set your heat to low. Cover your pot and cook for 20 minutes. Your rice should be tender and all water absorbed.
• Add your rice vinegar to the rice, stir, and allow to cool down.

• In the meantime, cut your avocado and bell pepper into thin strips. You can also add other thinly sliced veggies like carrots or cucumber to your sushi.

• Place a sheet of your seaweed (nori) lengthwise on a bamboo rolling mat with the shiny side down. Fill a shallow bowl with cool water and wet your hands. Take a handful of rice and place it in the center of your seaweed sheet. Evenly spread your rice, leave a 3/4 inch strip of seaweed uncovered at the top.
• Place thin strips of avocado and pepper in a line near the edge of the seaweed sheet, making sure not to overfill.
• Tuck your thumbs underneath the bamboo mat and hold the ingredients with your fingers. Roll the bamboo mat and seaweed sheet towards your fingers while maintaining slight pressure. Make sure that the ingredients are fully covered with the rice and the seaweed. Roll your sushi slowly to ensure that it is rolled evenly. Finish rolling up the seaweed sheet using your bamboo mat.
• Place your sushi roll onto a cutting board and carefully cut it in half with a sharp knife. Run your knife under cold water before and after cutting to help ensure a smooth cut. Put the sushi halves beside each other and carefully cut them into smaller slices.
• Enjoy your sushi alongside some soy sauce (or coconut aminos!) and pickled ginger.