A Japanese delicacy so easy to make and extremely delicious on taste. Also they are so light that you will definitely be craving for more.

PREP 60 mins



1 1/4 cups water
1 cup sushi rice
3 tablespoons rice vinegar
salt to taste
4 sheets dry seaweed
1/2 cucumber, sliced
1 avocado, sliced


Combine the water and rice and let it cook till the rice is tender.

Add the vinegar and salt to the rice.

Take a bamboo sushi mat and place a plastic sheet over it. Add the seaweed sheet. Spread the rice evenly over the sea weed leaving a little seaweed exposed near the ends.

Arrange the cucumber and avocado strips over this.

Lift the bamboo sheet and roll in the vegetables. Unroll and roll again towards the exposed end of the seaweed making a long roll.

Use some water to seal the seaweed by moistening it.

Continue to do so with the remaining.

Use a sharp wet knife to slice the rolls into 5 or 6 slices.

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