Ingredients1 ½ cups uncooked short-grain white rice1 ½ cups water⅓ cup red wine vinegar2 teaspoons white sugar1 teaspoon salt
½ avocado - peeled, pitted, and thinly sliced1 teaspoon lemon juice¼ cup sesame seeds, or as needed
½ cucumber - peeled, seeded, and cut into matchsticks½ green bell pepper, seeded and cut into matchsticks½ zucchini, cut into matchsticks
In a saucepan over high heat, combine the rice and water. Bring to a boil, then lower heat to very low.
Cover with a tight-fitting lid and cook rice for about 15 minutes, or until the water is absorbed. Remove the rice from the heat and cover for 10 minutes.
In a mixing dish, combine red wine vinegar, sugar, and salt. Stir until the sugar is dissolved. Fluff rice with a fork and transfer to a large bowl.
Pour vinegar mixture over rice and swirl to coat. Spread the rice on a wide piece of parchment paper and fan it until it's cold.
Spread a thin layer of sesame seeds on a sushi mat. Pick up roughly half a cup of chilled rice and place it in an even layer on the sushi mat.
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