Ingredients

• 480 mls (2 cups) sushi rice
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp salt
• 4 nori sheets
• 1 cucumber
• 1 avocado
• 1 carrot
• 4 tbsps soy sauce
• 2 tsps wasabi
• 1 pickled ginger small jar
• 4 tbsps miso paste
• 200 gms (0.44 lb) tofu
• 2 green onions
• 960 mls (4 cups) water
• 2 tbsps dried seaweed (wakame)

Instructions

1. Rinse 2 cups of sushi rice thoroughly until the water runs clear. Cook according to the package instructions and let it cool slightly.
2. Mix 1 tbsp of rice vinegar, 1 tsp of sugar, and 1 tsp of salt in a small bowl. Gently fold this mixture into the cooked rice.
3. Julienne the cucumber, avocado, and carrot into thin strips.
4. Place a sheet of nori on a bamboo sushi mat. Spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top.
5. Arrange cucumber, avocado, and carrot strips horizontally across the middle of the layer of rice.
6. Using the bamboo mat, roll the sushi tightly from the bottom edge. Seal the roll by moistening the top border with a little water.
7. Using a sharp knife, slice the roll into bite-sized pieces. Repeat with the remaining ingredients.
8. For the miso soup: Bring 4 cups of water to a boil in a pot.
9. Cut the tofu into small cubes and chop the green onions.
10. Add 4 tbsp of miso paste to the boiling water and stir until dissolved.
11. Add the tofu cubes and 2 tbsp of dried seaweed (wakame) to the pot. Simmer for a few minutes.
12. Serve the miso soup hot, garnished with chopped green onions.

Notes

• This recipe makes approximately 4 servings.
• Feel free to adjust the vegetables and ingredients according to your preferences.