Glossy seasoned sushi rice topped with creamy avocado, tangy quick-pickled cucumber and carrots, crisp nori strips and a tamari-vinegar drizzle with sesame.
15m prep · 50m cook · 4 servings Gluten-Free
Ingredients Instructions
2 cups Sushi Rice 2 ¼ cups Water ½ cup Rice Vinegar 4 tsp Sugar 1 ¼ tsp Salt 2 medium Avocado 1 medium Cucumber 1 medium Carrots 2 sheet Nori Sheets 2 tbsp Gluten-free Tamari 1 tbsp Sesame Seeds
Instructions 1 Put the sushi rice in a bowl, cover with cold water, swish with your hand and drain. Repeat 4-5 times until the water runs almost clear, then drain well in a fine sieve. 2 Combine the rinsed rice and 2 1/4 cups water in a medium saucepan with a tight lid. Bring to a boil over medium-high heat (about 5 minutes), then cover, reduce to the lowest heat and cook 18-20 minutes, until all the water is absorbed and small steam holes dot the surface. Do not lift the lid while it cooks. 3 While the rice cooks, stir 1/4 cup rice vinegar, 1 tbsp sugar and 1 tsp salt in a small bowl until dissolved. In a second bowl stir 3 tbsp rice vinegar, 1 tsp sugar and 1/4 tsp salt. 4 Also while the rice cooks, julienne the cucumber and carrots into thin matchsticks and toss them in the second vinegar mixture; let them quick-pickle until serving. Cut the nori into thin strips with scissors, and stir the remaining 1 tbsp rice vinegar into the tamari for the drizzle. 5 Take the rice off the heat and let it rest, covered, for 10 minutes; the grains should be tender and plump with no hard center. 6 Spread the hot rice in a wide bowl or baking dish. Drizzle the rice-vinegar seasoning over it and fold gently with a rice paddle or spatula using slicing strokes, without mashing. Let it cool to warm room temperature, about 15 minutes, fanning or folding occasionally; it should be glossy and the grains distinct, not gummy. 7 Just before serving, halve, pit and slice the avocados. Divide the seasoned rice among 4 bowls. 8 Lift the cucumber and carrots from their pickling liquid and arrange them on the rice with the avocado; scatter the nori strips over the top. 9 Drizzle each bowl with the tamari-vinegar mixture and sprinkle with sesame seeds. Serve right away. Estimated nutrition (per serving) Calories 506 kcal
Protein 10g
Carbs 88g
Fat 13g
Fiber 8g
Sodium 1000mg
Sugar 7g
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