How to Make Sushi Roll (Skinny Roll) 【Sushi Chef Eye View】

Rinse the sushi rice under cold water until the water runs clear.

In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat and simmer for 20 minutes until water is absorbed.

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.

Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.

Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

Arrange cucumber, avocado, and fish in a line across the center of the rice.

Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep the roll tight.

Once rolled, use a sharp knife to slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.

Repeat the process with the remaining nori sheets and fillings.

Serve the sushi rolls with soy sauce, wasabi, and pickled ginger.

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