Equipment

• Medium mixing bowl
• Fine mesh strainer
• Rice cooker
• Heavy bottom pot with lid

Ingredients

• Sushi Rice
• 2 cups Japanese premium sushi rice
• 2  cups water
• 4 tablespoons rice vinegar
• 1 teaspoon sugar
• Temaki
• 10 sheets nori seaweed, cut in half
• 1 pound tuna negitoro
• 1 tablespoon soy sauce
• 4 Persian cucumbers, cut lengthwise into matchsticks
• 1 ripe avocado, peeled, pit removed, thinly sliced lengthwise
• 4 ounces salmon roe 

Method

Sushi Rice: place uncooked rice in a bowl, add cold water, swish around and drain. Repeat 6-8 times until the water runs clear, 5-6 times. Pour out most of the water (leave about 2 tablespoons) and begin cooking.

Rice Cooker: Place rinsed rice and 2 cups of water in the bowl of a rice cooker and cook according to rice cooker directions. Add vinegar and sugar and fluff to mix.

Stove top: Place rinsed rice and 2 cups of water in a small lidded pot. Over high heat, bring to a boil, reduce to a simmer, cover and cook for 12-14 minutes until water is absorbed. Turn off heat and let the rice continue to steam, 10 more minutes. After 10 minutes, add rice vinegar and sugar and fluff to mix.

Temaki

In a medium bowl, combine tuna with soy sauce.Place a sheet of nori on a clean work surface, rough-side up. To the left side of the nori, add a scoop of rice, about the size of a small egg. (wet hands make rice handling easier). Add the filling on top of the rice at an angle, a heaping tablespoon of tuna, a few slices of cucumber,  avocado, and salmon roe.

Roll the temaki: fold the side with the filling from the lower left to the upper middle, then like a cone and continue rolling so the nori wraps completely around itself. Put a bit of rice on the lower right corner of the nori to glue the temaki together.

Repeat with remaining nori, rice, veggies, tuna, and salmon roe. Serve immediately.