- 3 cups sushi rice
- salt
- 2 pcs avocadó, sliced
- 2 pcs colourful carrot, washed and sliced (you can replace it with bell pepper)
- sushi seaweed
Instructions
- Cook the sushi rice in salty water.
- Slice the avocados.
- Slice the carrots with a julienne peeler. If you don't have a julienne peeler, use a simple peeler and make ribbons. Or grate them.
- Spread the sushi seaweed.
- Spread a portion of the cooked rice thinly on the seaweed. The rice layer should be no more than 1/5 inches.
- Start placing the avocado slices on the rice 1 in from one end. From side-to-side.
- Place the carrot slices on the avocado.
- Roll the sushi up.
- Slice the sushi with a sharp knife.
We ate this as a side dish with oven baked salmon, daikon radish salad and green salad mix.
