​Directions

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1. Rinse 2 and 1/4 cup rice in water until water runs clear. Drain water and set rice aside for at least 15 minutes until it feels dry. After 15 minutes, put rice in rice cooker and add 2 and 1/4 cup water. Stir, and cook rice in the rice cooker until done. If you do not have a rice cooker, cook in pot with 3 1/2 cups water. Bring to a boil and then simmer, covered while cooking. Follow package directions for length of time.

2. While rice is cooking, cut the cucumbers into matchsticks and slice the avocado. 

3. When rice is finished cooking, add a generous splash of sushi seasoning and stir the rice with a rice paddle to evenly distribute. Wait for rice to cool enough to handle. Kristal learned to cook rice this way from Morimoto, a celebrity chef.

4. When rice is cool, lay your bamboo mat on the counter. Place a Nori sheet on the bamboo mat. Wet your hands to prevent rice sticking to them. Grab a handful of rice and spread it evenly over the Nori sheet. Place sliced avocado and cucumbers in the middle horizontally. Lift up the lower flap of the bamboo mat and tuck the bottom edge of the nori past the avocado and cucumbers. Continue to press into a roll until the Sushi roll stays together in a tight roll. 

5. Once the roll is made, transfer to a cutting board and cut into 8 pieces. Serve with soy sauce for dipping. Enjoy! 
   Note: this is a great make ahead item that can be transported and packed easily into lunch boxes as well.