Turkey Sushi

Makes 4 rolls

Ingredients:

• 1 1/2 cups of dry sushi grade rice 
• 1/4 cup of rice vinegar
• 1 tablespoon of sugar
• 4 sheets of nori seaweed paper
• Turkey, sliced or shredded
• 2 avocados sliced
• 1/2 cup of shredded carrots
• 1 cucumber cut into long thin slices
• optional for serving: sesame seeds, cranberry sauce for dipping instead of soy sauce

1. Rinse the sushi rice and swirl in a bowl until the water runs clear. Cook rice according to the package.
2. Heat the rice vinegar in a saucepan and add sugar. Stir over low heat until dissolved, then remove from heat to let cool.
3. Once rice is cooked, empty rice into a large bowl and mix with rice vinegar until well combined. Keep turning the sushi over with a rice paddle to release heat until the rice has cooled.
4. Set up your sushi-rolling station: get a small bowl of water, sushi-rolling mat, sharp knife, cutting board, plate to place your sushi pieces on, rice paddle, prepared rice, seaweed, and all your desired veggies.
5. To assemble, place one sheet of nori on the rolling mat. Take about 1/4 of the rice and place on the nori paper. Using your rice paddle or spoon, spread and flatten the rice into an even layer. Leave a good 1/4 inch margin on the side that is furthest from you to make it easier to seal the roll.
6. Next, place turkey horizontally about 1/2 an inch from the edge of rice closest to you. Place 1/4 of your avocado slices and cucumber alongside, then sprinkle about a 1/4 of your carrot shreds. Try to make sure each ingredient is present the whole length of the roll.
7. Lift the edge of your mat and begin to roll it over and away from you. Then, use your hands to roll it the rest of the way down, rolling as tightly as you can without ripping the nori.
8. To seal the roll, dip fingers of one hand in the water and hold the roll with the other. Gently slide your wet fingers along the seam and press the edge of the seaweed to the roll and the water will seal it together.
9. To cut, place your roll seam-side down onto a cutting board. Wet your knife and gently cut about 1/2 an inch from the end. Rinse the knife each time you cut. Place your pieces on a plate so you have room for the next roll.
10. Repeat the rolling and cutting process three more times.
11. Serve your homemade sushi with a sprinkle of sesame seeds on top and leftover cranberry sauce to dip it in!