Homemade sushi takes a while to make, but it’s well worth the effort. Try this time-tested family recipe favorite.

1-2/3 cups sushi rice

Rice seasoning
1/2 cup rice wine vinegar
1 Tbsp. salt
1/3 cup sugar

Filling (all ingredients peeled and sliced in matchsticks about 1/2″ thick):
1 cup mushrooms
1 ripe avocado
1 large carrot
1 large cucumber

Sauce for mushrooms and carrots:
1/2 cup soy sauce or tamari
4 Tbsps. sugar

Sheets of toasted nori (seaweed) for wrapping

You will need a bamboo rolling mat (available at Asian grocery stores).

Cook sushi rice according to the package directions. After rice is cooked, spread it out on a cookie sheet and add 2 Tbsp. lime juice, 1 tsp. sugar, and 1/4 cup rice vinegar. Set aside.

Combine rice wine vinegar, salt, and sugar in a small saucepan. Bring ingredients to a boil; stir until salt and sugar are dissolved. Stir into the cooked sushi rice; set aside.

Combine soy sauce and sugar in a medium saucepan. Bring to a boil and dissolve sugar; add carrots and mushrooms. Cook until slightly tender.

Place a sheet of nori on the bamboo rolling mat. Spoon a thin layer of sushi rice on the nori, leaving a 1/2″ border around the outside. Place filling ingredients over the rice layer.

Using the bamboo mat, roll your sushi log. Trim the ends and slice the log. Serve with wasabi paste or dipping sauce.