| 10 | 40 | 190 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 10 |
| 2 cup (dry) | Sushi rice |
| 3 cup | Water |
| 1 tsp | Salt |
| 10 sheet | Seaweed, nori (³) |
| 1 avocado(s) | Avocado |
| 1 cucumber(s) | Cucumber |
| 2 medium | Carrots |
| 1 mango | Mango |
| 1 tbsp | Sesame seeds, black |
| 1 tbsp | Soy sauce |
1. Prepare sushi rice: Rinse rice in large pot or bowl 2–3 times until water is mostly clear.
2. Bring rice to boil with water and salt on stovetop and reduce heat.
3. Allow rice to cook on a low boil for ten minutes. Turn off flame
4. Allow rice to remain in pot for 1 hour with tight fitting lid.
5. Wash cucumber and carrot.
6. Slice cucumber into thin rounds and then into quarters.
7. Shred carrot.
8. Dice mango and avocado into small pieces.
9. Toast a nori sheet briefly until just crisp but not so much that it burns or cracks when rolling.
10. Place nori sheet on center of a bamboo sushi rolling mat. Add a heaping tablespoon of rice***
11. Make sure to press tightly as you roll so that the filling will hold together when cut
| Fruit | 0.2 |
| Grain | 0.4 |
| Vegetables | 0.9 |
