Cranberry Delight Sushi Rolls

1Rinse the sushi rice (2 cups) under cold water (2½ cups) until the water (2½ cups) runs clear. This removes excess starch and helps the rice cook properly.

2In a medium saucepan, combine the rinsed sushi rice (2 cups) and water (2½ cups). Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and the water (2½ cups) is absorbed.

3Once cooked, remove the rice from heat and let it sit, covered, for 10 minutes. Meanwhile, in a small bowl, mix the rice vinegar (½ cup), sugar (¼ cup), and salt (1 teaspoon) until dissolved.

4Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula. Allow the rice to cool to room temperature.

5While the rice cools, prepare the filling. In a small saucepan, cook the fresh cranberries (1 cup) over medium heat until they burst and soften, about 5-7 minutes. Let them cool slightly.

6Lay a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands, spread a thin layer of sushi rice (2 cups) over the nori, leaving about 1 inch at the top edge.

7Spread a line of cream cheese (½ cup) across the center of the rice, followed by a line of the cooked cranberries, cucumber (½), and avocado (1) slices.

8Sprinkle sesame seeds (1 tablespoon) over the filling for added flavor and crunch.

9Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep the roll tight. Seal the edge of the nori with a little water (2½ cups).

10Repeat the process with the remaining nori sheets and filling ingredients.

11Once all rolls are made, use a sharp knife to slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

12Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side.