Looking to eat an avocado +/- carrot roll without leaving your home? You have come to the right place. Prepare your sushi making materials and let's begin!

Materials:
rice cooker (unless preparing rice on the stove)
2 medium to large size bowels
cutting board
bamboo sushi mat
hand towel

Food items:

sushi rice*
avocado
carrot
nori (seaweed)

*Sushi rice and traditional white or brown rice are NOT the same.
**Some recipes add sugar, vinegar, and seasoning to the rice. The goal of this version was to use as pure of ingredients as possible (therefore no added sugar or salt) and this works well.

Step 1: Cook rice in rice cooker (1 c sushi rice to 1 and 1/4 c water) or if using stovetop follow directions on the bag of sushi rice.

Step 2: Prepare avocado and carrots by cutting each into small pieces

Step 3: Put sushi rice in medium to large size bowl and break it up with a wooden spoon or rice scooper.

Step 4: Fill other medium to large bowl with water (room temp). You will use this to soak your hands when spreading the rice on the Nori. This will help prevent the rice from sticking to your hands.

Step 5: Fold Nori sheet in half and cut into 2 pieces (shiny side down). Take one of those pieces (make sure shiny side is down on the bamboo mat).

Step 6: Spread some sushi rice on the Nori up to the edge closest to you. Spread the rice evenly with your hands. Leave a strip of the Nori free of rice (the opposite side).

Step 7: Put a thin line of avocado +/- carrot on top of the rice and in the middle.

Step 8: Make sure the Nori sheet is lined up with the end of the bamboo mat, so that you can prepare to roll it. Using your fingers to hold the contents in the roll, take your thumbs to lift the bamboo mat up and over to meet the side of the part of the Nori without the rice. Complete the roll by closing off the other side. Use the bamboo mat to make a tighter sushi roll.

Step 9: Using the other Nori half sheet and make a thin layer with the sushi rice as before. Place the roll you just finished on top of the rice-only nori sheet and roll it like before. This second layer helps keep the inside roll closed and it also makes it easier to cut the sushi roll.

Step 10: Wipe Santoku knife (sharp knife) with damp towel and cut the sushi roll.Enjoy!