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1
Sprinkle the vinegar over the avocado to prevent browning.
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2
Place a bamboo mat on a flat work surface with the slats running horizontally.
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3
Lay a piece of plastic wrap over the bamboo mat.
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4
Lay 1 halved sheet of nori, shiny side down, on the plastic-covered mat.
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5
Wet your fingers with water and spread approximately 3/4 cup of the rice evenly onto the nori, leaving the furthest 1/2-inch edge of nori uncovered.
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6
Press and spread the rice down firmly and gently, wetting your hands again if needed to prevent sticking.
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7
Sprinkle the rice with 1/2 tablespoon sesame seeds.
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8
Lay a second piece of plastic wrap over the rice.
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9
Slide the bamboo mat from under the bottom plastic wrap and lay it on top of the upper piece of plastic wrap.
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10
Carefully flip the two over so that the rice side is down, with the mat underneath.
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11
Remove the plastic wrap from the top.
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12
Line up a few sticks of the cucumber and avocado to run down the center of the nori sheet with a bit of both sticking out past the edge of the rice on the sides.
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13
Sprinkle the top of the avocado and cucumber with an even row of carrot.
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14
Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to help shape the cylinder.
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15
When you get to the raw edge of nori, use your finger to lightly wet the nori, then continue to roll up so its sealed.
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16
The nori should stick to itself when the roll is complete.
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17
Remove the plastic wrap and set the roll aside, covering with a damp cloth while you work to make the rest.
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18
Repeat until all of the rice has been used.
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19
Cut each roll in half, then in half again, and then in half again, so each roll results in 8 pieces.
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20
Serve with pickled ginger, wasabi, and soy sauce.!
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21
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