Avocado Cucumber Sushi Rolls

Step 1

Make the short-grain brown rice according to package instructions. Once cooked, remove from heat and allow to steam, with the lid on, for 10 minutes. Then add the rice vinegar, maple syrup, and salt, and stir to combine. Set aside.

Step 2

Meanwhile, make the tahini-miso sauce, if using. Add all sauce ingredients to a high-speed blender and blend until smooth and creamy. If the sauce seems too thick, add 1 tablespoon of water at a time until the sauce reaches a pourable consistency.

Step 3

Lay a sheet of nori on a flat surface, glossy side down (you can use a sushi mat to make rolling easier, but it isn’t necessary! You can use parchment paper like this or simply a flat surface and your hands). Spread a very thin layer of rice over the nori, making sure it’s not too thick or it will be too difficult to roll.

Step 4

Add one-fourth of the sliced vegetables and sprouts in a line about 1-inch from the edge of the nori closest to you. Wet your fingers with a little water and dampen the exposed nori at the top to help it seal right before rolling.

Step 5

Roll the nori and rice horizontally over the vegetables while applying light pressure to create a tube shape. Continue until it’s all the way rolled up.

Step 6

Slice the roll with a very sharp knife into 8-10 pieces and repeat until all rice and fillings are used up (makes about four rolls).

Step 7

Serve immediately with tahini-miso sauce or gluten-free soy sauce. Best when fresh, though leftovers can be kept in an airtight container in the refrigerator for up to 2 days.