Avocado And Red Pepper Sushi

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August 26

The sushi can be made a day in advance, but keep it refrigerated as a whole roll and wait until serving to slice into pieces.

Prep time: 45 min. Cooking time: 1 hour. Makes enough for 60 as an appetizer

Ingredients

• 4 cups short grain brown rice
• 1-2 Tbsp brown rice vinegar
• 16 pieces nori rolls
• 2 avocados, sliced thinly
• ½ red pepper, sliced thinly
• ½ cucumber, julienned
• 3 green onions, sliced

Directions

1. Rinse the rice with water, drain, and add 8 cups of water. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes. Rice is fully cooked when it is dry and fluffy. Do not stir the rice while it is cooking.
2. Cook the rice ahead of time, and let it cool. Short grain brown rice will be sticky enough to use instead of the white sushi rice, while long grain brown rice will not work. Stir in a tablespoon or two of vinegar, just enough to make the rice stick to itself.
3. Lay out a sheet of nori on your rolling mat. There are often grooves in the nori to show where you should cut your sushi – these lines should be oriented parallel to the direction you’re facing, not perpendicular.
4. Spoon some rice onto the nori, wet your hands and spread the rice out to cover the sheet. Leave a space along the back edge of the sheet to seal the roll. Place a row of vegetables along the close edge of the sheet, perpendicular to the direction you are facing. Dry your hands, then roll the sheet up & over the row of vegetables. Press tightly back towards you, and also down onto the roll. Do not squish, but make sure you are getting a tight roll. Peel the rolling mat up, and continue to roll. Press the roll together as you go, finishing with the strip at the far edge that has no rice to seal.
5. Allow your sushi roll to sit for a few minutes for the nori to be softened by the rice, then cut into slices and serve. 3 dipping bowls with tamari, pickled ginger and wasabi can accompany the plate when serving your guests.