Ingredients
· 5 sheets nori
· 2 cups sushi rice, recipe follows
· 1 cucumber, julienne
· 2 carrots, peeled and julienne
· 1 avocado, thinly sliced
· 3 eggs, beaten and cooked into a thin omelet and sliced into short strips
· 2 tablespoons rice vinegar
· 2 tablespoons soy sauce
Sushi Rice
· 2 cups short-grain sushi rice
· 2 ¼ cups water
· 2 tablespoons rice vinegar
· 2 tablespoons sugar
· 1 1/2 teaspoons salt
Directions
Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 2 cups of water in a medium sized saucepan and bring it to a boil. Reduce the heat to low and cover. Let simmer for 15 minutes. Check the rice at about ten minutes and if the water is completely absorbed add about ¼ cup more. Remove the rice from the heat and let sit for 10 minutes. Pour rice into a large bowl. In a small glass bowl, mix vinegar, sugar and salt and stir. Cook in the microwave for about 45 seconds or on the stove top for about 1 minute until most of the salt and sugar has dissolved. Stir the mixture and then pour on top of rice. Mix the rice with a spoon.
Prepare all vegetables and egg. Mix rice vinegar and soy sauce in a small bowl and set aside. Cut nori sheet into four equal squares (scissors work best for this). Place a small spoonful of rice in the center of the nori square. Place some julienne vegetable, cucumber, avocado and egg on top of the rice. Place your fingertips over the fillings to hold them in place. Then, roll the nori square so that it resembles an ice cream cone. Dip in vinegar and soy sauce mixture and enjoy.