Directions
- 1Cook sushi rice in a rice cooker or on the stove according to package directions
- 2Whisk together the rice vinegar, sugar, and salt in a small bowl until sugar and salt dissolve, and then mix it with the warm sushi rice
- 3Mix together the ingredients for the avocado cucumber salad and top with some more sesame seeds for garnish
- 4Serve the avocado cucumber salad with warm rice and seaweed and enjoy!
Ingredients
- 0.75 cup sushi rice, uncooked
- 1.33 tablespoon rice vinegar
- 2 teaspoon sugar
- 0.5 teaspoon kosher salt
- 2 avocados, diced small
- 1 small persian cucumber, diced small
- 1 scallion, sliced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 3 packs roasted salted seaweed snacks
Equipment
knifecutting boardbowlspoonrice cooker
Related recipes
Sushi Rice Muffin Cups
Japanese · Appetizer
Veggie Cheddar
Japanese · Appetizer
Corn Kakiage
Japanese · Appetizer
Matcha Onigiri
Japanese · Appetizer
Japanese Mom's Crispy Karaage
Japanese · Appetizer2h 3m
Sushi Bake
Japanese · Appetizer30m
3 Patés caseros para impresionar
Japanese · Appetizer
Homemade "Black Caviar" (Vegan Style)
Japanese · Appetizer
Beef enoki roll
Japanese · Appetizer
Gyoza au poulet facile
Japanese · Appetizer
Crispy Rice Salmon Cups
Japanese · Appetizer
Veganer Sahnehering
Japanese · Appetizer40m