Japanese Rice Bowl

First, cook the rice: Rinse the rice under cold water, place it in a pot, pour in 350 ml of water, and bring to a boil over high heat. Once the water starts boiling, reduce the heat to low to medium, cover the pot with a lid, and cook the rice for 15 minutes.

Meanwhile, prepare the vegetables: Slice the cucumber into thin rounds. Peel the carrot and also slice it into thin rounds. Peel and pit the avocado and slice it into thin rounds as well.

Once the rice is cooked, remove it from the heat, stir in the vinegar and cane sugar, cover the pot again with a lid, and let the rice rest for another 5–10 minutes.