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Sushi, a beloved dish with roots in Japanese cuisine, has evolved into a versatile culinary experience that caters to a variety of dietary preferences, including vegetarian and vegan options. Among the myriad of sushi rolls available, cucumber and avocado sushi rolls stand out for their simplicity, refreshing taste, and vibrant colors. Perfect for warm weather or as a healthy snack, these rolls provide a delightful balance of flavors and textures. Whether you are a novice in the kitchen or an experienced cook, this recipe is approachable and enjoyable, making it an ideal choice for anyone looking to explore the world of sushi.

Cucumber Avocado Sushi Rolls

Discover the refreshing taste of cucumber avocado sushi rolls with this easy recipe that brings a twist to traditional sushi. Perfect for any occasion, these colorful rolls are not only delicious but also packed with nutrients like healthy fats from avocado and hydration from cucumber. With just a few simple ingredients and techniques, you can impress your family and friends while enjoying a fun cooking experience. Explore the vibrant world of sushi making at home!
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Ingredients
  

2 cups sushi rice

2 ½ cups water

¼ cup rice vinegar

2 tablespoons sugar

½ teaspoon salt

4 sheets of nori (seaweed)

1 large cucumber, julienned

1 large ripe avocado, sliced into strips

2 tablespoons sesame seeds (toasted, optional)

Soy sauce (for serving)

Pickled ginger (for serving)

Wasabi (optional, for serving)

Instructions
 

Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for about 18 minutes, or until the water is completely absorbed. Remove from heat and let it sit for 10 minutes.

    Season the Rice: In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice using a wooden spoon or rice paddle. Spread the seasoned rice out on a large plate to cool to room temperature.

      Prepare the Fillings: While the rice cools, julienne the cucumber and slice the avocado. If desired, lightly toast the sesame seeds in a dry skillet over medium heat until golden brown, about 3-5 minutes. Set aside.

        Assemble the Sushi Rolls: Place a bamboo sushi mat on your workspace and lay a sheet of nori, shiny side down, on the mat. With moistened hands (to prevent sticking), take about ½ cup of rice and spread it evenly over the nori, leaving about 1 inch of space at the top edge. Press the rice down gently but firmly.

          Add the Fillings: Lay a few strips of cucumber and avocado horizontally across the middle of the rice. If using, sprinkle a few toasted sesame seeds over the top for added flavor.

            Roll the Sushi: Starting at the edge closest to you, carefully lift the bamboo mat and begin rolling it away from you, keeping the filling tight and compact as you roll. Continue to roll until you reach the bare edge of the nori. Use a little water on your fingertips to seal the edge of the nori.

              Slice the Rolls: With a sharp knife, moisten the blade with water to prevent sticking and slice the roll into 6-8 pieces. Repeat the process with the remaining ingredients until all the sushi is prepared.

                Serve: Arrange the cucumber avocado sushi rolls on a serving platter. Serve with soy sauce, pickled ginger, and wasabi on the side for dipping.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4 servings