📖 Instructions

1. Prepare the Sushi Rice: Rinse 1 1/2 cups of sushi rice under cold water until the water runs clear. This usually takes about 3-4 rinses. Drain the rice thoroughly.
2. Cook the Rice: Place the rinsed rice in a pot with 1 3/4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes. Do not lift the lid during this time! After 18 minutes, remove the pot from the heat and let it stand, covered, for 10 minutes. This allows the rice to steam completely. Fluff with a fork.
3. Season the Rice: While the rice is cooking, prepare the sushi vinegar. In a small saucepan, combine 3 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt. Heat over low heat, stirring until the sugar and salt dissolve. Do not boil.
4. Cool and Combine: Transfer the cooked rice to a large, non-metallic bowl. Gently pour the sushi vinegar over the rice, mixing carefully with a rice paddle or wooden spoon. Be gentle to avoid mushing the rice. Fan the rice while mixing to help it cool quickly. The rice should be at room temperature before you start assembling the sushi.
5. Prepare the Sauerkraut: Drain the sauerkraut well, squeezing out any excess liquid. If the strands are too long, chop them into smaller pieces for easier rolling. I personally like to give it a bit of a rinse too, just to tame the sourness a tad.
6. Prep Other Ingredients: Cut the avocado and cucumber into long, thin strips. Ensure they're about the same length as the width of your nori sheets.
7. Set Up Your Sushi Station: Place a bamboo sushi rolling mat on a clean, flat surface. Cover it with plastic wrap to prevent the rice from sticking.
8. Assemble the Rolls: Place a sheet of nori (seaweed) on the bamboo mat, shiny side down. Moisten your hands with water to prevent the rice from sticking to your fingers.
9. Spread the Rice: Spread a thin, even layer of sushi rice over the nori sheet, leaving about an inch of space at the top edge. Don't overpack the rice; a light touch is key!
10. Add the Filling: Arrange a line of sauerkraut, avocado, and cucumber strips horizontally across the center of the rice. Don't overfill, or the roll will be difficult to close.
11. Roll It Up: Lift the edge of the bamboo mat and start rolling the sushi tightly away from you. Use the mat to shape the roll as you go, applying gentle pressure to keep it compact. Once the roll is complete, moisten the bare edge of the nori with a little water to seal it.
12. Slice and Serve: Use a sharp, wet knife to slice the sushi roll into 6-8 pieces. Wipe the knife clean with a damp cloth between each slice to prevent sticking.
13. Serve Immediately: Arrange the sushi rolls on a plate and serve with soy sauce (or tamari for gluten-free), wasabi, and pickled ginger. A little sriracha mayo on the side is also amazing!