I love making sushi, but I tend to let out some choice words in the process. My kids have learned a lot of what you’re not supposed to say in public from me in the kitchen. This recipe forms the sushi into one 8 inch by 8 inch brick that can easily be cut into squares. It’s all the same flavors, just simplified.
- 1 1/2 Cups Sushi Rice
- Packet nori squares these are the small squares that are about 3 or 4 inch squares
- 2 Cups Water
- 2 Carrots cut into thin strips
- 1 Cucumber cut into thin strips
- 1 Avocado cut into thin strips
- 3-4 TB Wasabi Mayo
- 1 T Salt
- 1 1/2 TB Rice vinegar
- 2 TB Sugar
- 1/2 TB Kosher Salt
- Add rice and water to a medium pot and cover. Bring to a boil, reduce to a simmer and cook for 20 minutes. Remove from the heat and let sit for an additional 10 minutes.
- Add the Kosher salt, sugar and vinegar to a small bowl and mix to combine. Add the mixture to the rice and mix well to combine.
- Line an 8x8 pan with plastic wrap, and then lightly spray with cooking oil.
- Press 1/2 the rice into the pan, covering the bottom completely.
- Lay the nori over the rice to create a thin layer.
- Evenly lay your cucumber, carrots and avocado slices onto the nori. Drizzle with the wasabi mayo.
- Cover the vegetables with another thin layer of nori, then top with the rest of the rice.
- Cover with plastic wrap and press down. If you can place another 8x8 pan on top of the rice, I recommend doing that, though it's not necessary. It just helps make it tighter, and easier to cut. Place in the fridge overnight.
- To serve, remove the plastic wrap, then then the 8x8 upside down on a cutting board. Use a super sharp knife to slice into small squares. Enjoy!