Lost In Kyoto Recipe

Rinse the Rice

Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and helps the rice cook properly.

Cook the Rice

In a medium saucepan, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 18-20 minutes until all the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.

Season the Rice

In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula. Allow the rice to cool to room temperature.

Slice the Vegetables

Peel the cucumber and carrot. Cut the cucumber into thin strips and the carrot into julienne strips. Cut the avocado in half, remove the pit, and slice it into thin wedges.

Prepare the Rolling Station

Lay out a bamboo sushi mat on a flat surface. Place a sheet of nori, shiny side down, on the mat.

Add the Rice and Fillings

Wet your hands to prevent the rice from sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge. Lay a few strips of cucumber, carrot, and avocado across the rice.

Roll the Sushi

Starting from the bottom, use the mat to lift and roll the sushi away from you, applying gentle pressure. Roll it tightly until you reach the exposed edge of the nori. Moisten the edge with a little water to seal the roll.

Slice the Sushi

Using a sharp knife, slice the roll into 6-8 bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Plate the Sushi

Arrange the sushi rolls on a serving plate. Serve with soy sauce, wasabi, and pickled ginger on the side.