- 2 cups white sushi rice
- 4 cups water
- nori seaweed sheets
- medium cucumber, cut lengthwise, seeded and sliced thinly
- avocado, sliced
- kaiware sprouts
- 3 teaspoons maple syrup (or 4 teaspoons white sugar)
- 1/4 cup rice wine vinegar
- dried wasabi powder
- soy sauce
Heat rice and water until boiling. Let boil for 5 minutes, then turn to simmer for 15 minutes, then turn off. Mix rice wine vinegar and maple syrup in a cup. Turn cooked rice into a bowl and mix in the vinegar and maple syrup. This is the sushi rice.
Lay a nori sheet out on the cutting board. Put about 1/2 cup of rice on the lower half. Dipping your fingers in water, press the rice down evenly, so that it covers the lower 3/4 of the sheet. Lay cucumber slices across the bottom, at the 1/4 mark line. Lay avocado slices and kaiware sprouts on top. Sprinkle water on the part of the nori sheet without any rice. Roll, from the rice side, like a burrito. (The end of the nori sheet should stick because of the water you put on it.
Give the sushi roll a moment to set, and then slice, using a very sharp knife. Mix wasabi powder by following the directions on the can, and then serve with wasabi and soy sauce.
