Cucumber and Avocado Sushi

1. 1

   Put the water and rice in a saucepan and bring to a boil. Cover, lower the heat to low, and simmer until the rice is tender and the water is absorbed, about 20 minutes. Take off the heat, stir in the vinegar and salt, and let cool for at least 5 minutes.

2. 2

   Cover a bamboo sushi mat with plastic wrap to prevent sticking. Lay one nori sheet on top of the plastic. Spread the rice evenly over the nori, leaving about 1/2 inch uncovered at the bottom. Arrange the cucumber and avocado across the center of the rice. Lift the mat, roll over the cucumber and avocado once, and press down. Unroll, then roll again toward the uncovered end of the nori to form a long roll. Seal the roll with a little water if needed. Repeat to make the remaining rolls.

3. 3

   Slice each roll into 6 pieces with a sharp, wet knife.

• Calories 221.15 kcal — Moderate 11%
• Protein 4.3 g ⌄ Low Source 9%
• Carbohydrate 38.72 g 14%
• Total Fat 5.17 g — Moderate 7%
• Saturated Fat 0.77 g ⌄ Low Source 4%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 0.0 mg ⌄ Low Source 0%
• Sodium 63.24 mg ⌄ Low Source 3%
• Dietary Fiber 5.02 g — Moderate 18%
• Total Sugars 2.31 g --
• Added Sugars 2.06 g ⌄ Low Source 4%
• Calcium 4.88 mg ⌄ Low Source 0%
• Iron 0.48 mg ⌄ Low Source 3%
• Potassium 214.78 mg ⌄ Low Source 5%
• Vitamin A 12.4 mcg ⌄ Low Source 1%
• Vitamin C 8.36 mg ⌄ Low Source 9%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Gluten