Ingredients:

  • 2 cups sushi rice (400 g)
  • 2 1/2 cups water (600 ml)
  • 1/3 cup rice vinegar (80 ml)
  • 3 tablespoons sugar (45 g)
  • 1 teaspoon salt (5 g)
  • 8 oz fresh yellowtail fish, thinly sliced (225 g)
  • 4 scallions, sliced into 1-inch pieces
  • 1 small cucumber, julienned
  • 1 avocado, sliced
  • 4 sheets nori (seaweed)
  • Soy sauce, for dipping (optional)

Instructions:

  1. Rinse sushi rice under cold water until the water runs clear.
  2. Cook the rice in a rice cooker or pot with 2 1/2 cups of water.
  3. Once cooked, let the rice sit covered for 10 minutes.
  4. Mix rice vinegar, sugar, and salt in a small saucepan over low heat until dissolved.
  5. Fold the vinegar mixture into the rice and let it cool.
  6. Slice the yellowtail into thin, even strips.
  7. Chop scallions and julienne the cucumber.
  8. Slice the avocado.
  9. Lay a sheet of plastic wrap on a bamboo mat, then place nori on top.
  10. Wet hands and spread a thin layer of sushi rice onto the nori, leaving a 1-inch border at the top.
  11. Arrange yellowtail, scallions, cucumber, and avocado in a line across the middle of the rice.
  12. Lift the mat and roll away from you, applying gentle pressure to form a tight roll.
  13. Seal the edge of the nori with a little water.
  14. Use a sharp, wet knife to slice the roll into 8 pieces.
  15. Serve with soy sauce for dipping.