¼english cucumberabout 4 inches, sliced into thin strips
Teriyaki Sauce or Peanut Sauce to taste
Instructions
Add rice and water to a large sauce pan and bring to a boil. (Or cook rice in a rice cooker - follow manufacturer’s instructions - and skip to step 4 when done.)
Reduce heat and simmer with cover open a crack for 45 minutes.
Remove from heat, cover fully and allow cooked rice to sit for 10 minutes.
Transfer cooked rice to a mixing bowl, add vinegar and maple syrup, stir to mix, then set aside to cool.
Prep pear, avocado and cucumber while the rice is cooling.
Place a nori sheet on a bamboo mat and place about 9 spoonfuls of rice in 3 rows on the nori. (The rice will be easier to spread in small spoonfuls.)
Wet the tips of your fingers (you may wish to have a bowl of cool water nearby for this purpose) and press/spread the rice into a thin layer - working towards the edges of the sheet, leaving about an inch of sheet remaining on the edge farthest from you.
Place a row of sliced cucumber on top of the rice covered nori sheet an inch or two from the edge closest to you.
Top with a row of sliced pear and a row of sliced avocado.
Use the bamboo mat to roll the sushi roll. (Watch a video.)
Set sushi roll aside and repeat with remaining ingredients.
Once all the ingredients are used, slice the sushi rolls into evenly sized pieces and serve with Teriyaki Sauce or Peanut Sauce.