Experience the flavors of Boston with this delightful sushi recipe. Fresh fish, crisp cucumber, and creamy avocado rolled in seasoned sushi rice and nori seaweed.

Ingredients: 2 cups sushi rice. 2 1/2 cups water. 1/3 cup rice vinegar. 2 tablespoons sugar. 1 teaspoon salt. 4 sheets nori seaweed. 1/2 pound sushi-grade fish such as tuna or salmon, thinly sliced. 1 cucumber, julienned. 1 avocado, sliced. Soy sauce, for serving. Pickled ginger, for serving. Wasabi, for serving.

Instructions: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature. Place a sheet of nori on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange slices of fish, cucumber, and avocado in a line across the center of the rice. Using the bamboo mat, roll the sushi tightly, starting from the bottom. Slice the sushi roll into 8 pieces using a sharp knife. Serve the sushi with soy sauce, pickled ginger, and wasabi.

Prep Time: 30 minutes

Cook Time: 20 minutes