Ingredients:

  • 2 cups (400g) sushi rice
  • 2 1/4 cups (530ml) water
  • 1/4 cup (60ml) rice vinegar
  • 2 tablespoons (30g) granulated sugar
  • 1 teaspoon (5g) salt
  • 4 oz (115g) fresh ginger root, peeled and thinly sliced into matchsticks
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake or dry sherry (optional, for deeper flavour)
  • 1 avocado, thinly sliced
  • 1 cucumber, peeled, seeded, and thinly sliced into matchsticks
  • 4 oz (115g) carrots, julienned
  • 4 oz (115g) red bell pepper, julienned
  • 4 sheets nori seaweed
  • Pickled ginger (gari), for serving
  • Wasabi, for serving
  • Soy sauce, for serving

Instructions:

  1. Rinse the sushi rice until the water runs clear. Cook in a rice cooker or on the stovetop according to package directions.
  2. While the rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan. Heat gently until sugar and salt dissolve. Let cool slightly.
  3. Gently fold the vinegar dressing into the cooked rice. Spread the rice on a baking sheet to cool quickly.
  4. In a small sauce pan, add soy sauce, mirin, and sake. Bring it to boil and remove from the flame, then add ginger roots and let it sit until its cool.
  5. Place a sheet of nori on the sushi rolling mat. Spread a thin layer of rice over the nori, leaving a small strip uncovered at the top.
  6. Arrange a line of sliced ginger root, avocado, cucumber, carrots, and bell pepper across the rice.
  7. Using the sushi rolling mat, tightly roll the sushi into a cylinder.
  8. Slice the sushi roll into 6-8 pieces using a sharp, wet knife. Serve with pickled ginger, wasabi, and soy sauce.