Method
Cook rice separately according to packet instructions and fluff the rice once cooked and let it cool down to room temperature.
In a small bowl, add rice wine vinegar with salt and sugar and whisk until well combined. Divide the seasoning mixture and pour ⅔ the mixture into sushi rice and ⅓ into the wild rice. Toss rice with a damp wooden spoon until rice is well coated with the seasoning mixture.
To prepare the sushi roll, place a bamboo sushi mat on a clean and flat surface and lay a sheet of nori (lengthwise & rough side facing upwards).
Place a clean bowl of water on the side, wet your hands while spreading rice to prevent sticking.
Thinly spread a handful of wild rice onto the nori sheet evenly and then fill the nori sheet, leaving about 1 cm uncovered at the top and bottom with sushi rice.
Arrange avocado, cucumber and carrots across the centre of the rice. Hold the bottom of the nori sheet while pressing the fillings, gently roll the bottom edge of the nori to the front of the rice and roll past to seal the roll. Use the sushi mat to press and reshape the roll. Repeat to make remaining rolls.
To slice the sushi rolls, use a sharp and wet knife to slice a sushi roll into 6-8 pieces and wipe the knife with a clean & damp tea towel between every slice.
Serve up sushi rolls fresh with soy sauce, wasabi and pickled ginger.
Recipe created for The Avo Tree by Ting Xu @Alittlepositivityeveryday