Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool. | 2. Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. | 3. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. | 4. Arrange strips of cucumber and avocado across the center of the rice. | 5. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. | 6. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings. | 7. Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/4	1/4		0.0	0.0	0.0	0.0
white rice	1	cup	uncooked	675.25	147.9075	13.1905	1.2209999999999999
rice vinegar	3	tablespoons		-	-	-	-
salt	1	pinch		-	-	-	-
nori	4	sheets	seaweed	-	-	-	-
cucumber	1/2		sliced	-	-	-	-
avocado	1		peeled pitted sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.