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1
To prepare the rice: Place the rice and water in a small saucepan and bring to a boil.
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Cover and cook over medium heat for 20 minutes.
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3
Remove from the heat and let cool to room temperature.
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4
Place the sugar and rice vinegar in a small bowl and stir until the sugar dissolves.
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Sprinkle the vinegar mixture over the rice and toss well to coat the rice thoroughly.
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6
To prepare the maki rolls: Peel the carrot and cucumber.
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Scrape the seeds from the cucumber and cut the carrot and cucumber into long strips about 1/4 to 3/8 inch wide.
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8
Cut the avocado in half and sink the knife blade a bit into the pit and wriggle the knife slightly to pop the pit out.
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Beginning at the larger end of the avocado, slide a spoon between the skin and flesh and gently remove the flesh from each half.
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Cut each half lengthwise into 1/4-inch-thick slices.
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11
Place the wasabi powder and water in a small bowl and stir until smooth.
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12
Lay a sheet of nori on the bamboo sushi mat or plastic wrap and orient it so that you will be able to roll it away from you.
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13
Place half of the rice on the nori.
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Wet your hands to keep the rice from sticking to them and spread the rice over the nori, leaving a 2-inch border at the top spreading all the way to the bottom and extending about 1/4 inch beyond the nori on both sides.
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15
Sprinkle half of the wasabi mixture over the rice.
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16
Lay 1 row of carrot, 1 row of cucumber, and 2 rows of avocado across the center of the rice.
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Using the sushi mat or plastic wrap, carefully roll up the maki roll, starting from the bottom.
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Run your hands over the roll as you go to create a smooth, firm roll.
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Wet the top border of the nori with water and firmly press the edge to seal the roll.
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20
Repeat the process with the remaining ingredients.
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(If you are preparing these ahead of time, wrap them in plastic wrap and set aside at room temperature for up to 2 hours.)
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22
Trim the ragged ends from the maki roll with a serrated knife and cut each maki roll into 7 or 8 pieces.
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23
Wasabi, the spicy green paste used in sushi, is made from the root of an Asian plant and is often called Japanese horseradish.
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It can be purchased in paste or powdered form.
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When used in powder form, as we did here, it can be made into a paste by adding water or soy sauce.
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26
Nori is the paper-thin sheets of dried seaweed used to wrap sushi.
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Nori is available in many grocery stores and all Asian markets.
