Sushi Rice

• 2 cups sushi rice
• 2½ cups water

Vinegar Mixture

• ¼ cup rice vinegar
• 1½ tablespoons sugar
• 1¼ teaspoons salt

Sweet Chili Sauce

• ¼ cup soy sauce
• 2 teaspoons chili sauce
• 1 teaspoon honey

Vegetables for Sushi Bowl

• 2 carrots, grated
• 2 green onions, thinly sliced
• 2 cucumbers, peeled and cut into matchsticks
• 1 avocado, peeled and cut into strips
• 2 sheets nori, crumbled into small pieces

Instructions

Make the Rice

1. Put the rice into a bowl with some cool water. Swirl the rice around and then drain the rice. Repeat this process 2 times, until the water is clear.
2. In a medium saucepan, bring water and salt to a boil over high heat.
3. Add the rice and return to a boil. Reduce heat to low, cover, and cook for 20 to 25 minutes, until all the water is absorbed and the rice is completely cooked. Do not stir the rice.
4. Remove from heat.

Make the Vinegar Mixture

1. In a separate bowl, whisk together the rice vinegar, sugar, and salt.
2. Add vinegar mixture to rice: When the rice is finished cooking, spread the hot steamed rice in a large bowl.
3. Sprinkle the vinegar mixture over the rice and gently fold the rice, using a wooden paddle. Be careful not to mash the rice. (A traditional way to remove the excess moisture from the rice is to fan the rice as it is mixed. This will give the sushi rice a shiny look.)

Prepare Sweet Chili Sauce and Serve:

1. Combine soy sauce, chili sauce, and honey and mix until well blended.
2. Spoon cooled rice into bowls. Top with vegetables and nori pieces and drizzle with sweet chili sauce.