Recipe

Avocado Sushi Recipe

Add Step-by-Step Photos	Panda / All my dishes 8 months, 1 week ago My boyfriend and I love making sushi. People often it find it weird that we make it at least weekly. If people are turned off by the word sushi because they think raw fish, this is a perfect starter roll. Plus, animal friendly. It's a quick, easy recipe for us and so tasty. Sushi Party!!... More Prep:15m Cook:25m Servings:4	Panda
	sushi vegan vegetarian easy

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Ingredients

1 cup of sushi rice

1 1/4 cup of water

1 pinch of salt

1/4 cup of rice vinegar

1 tsp of sugar (Optional)

1 or 2 Ripe Avocados

4-5 sheets of nori (dried seaweed)

- Optional -

Black or White Roasted Sesame Seeds

Soy Sauce or Bragg's

Pickled Sushi Ginger

Wasabi Paste

Directions

Wash rice in strainer until water runs fairly clear. Transfer rice to a pot or rice cooker and pour in water. If cooking in a pot, bring water to boil, then cover and let simmer for approximately 20 minutes or until the rice has absorbed the water and sticks together. Sticky rice!

Allow rice to cool for around 15 minutes and add rice vinegar, salt and sugar. Gently fold rice until mixed well.

This is usually what takes the longest. Allow the rice to cool to room temperature. I typically make the rice ahead of time and allow it to cool for a few hours. It's easier to handle and the sushi tastes better. I also like the filling to be cold, so I usually refrigerate the avocado before hand.

Once the rice is ready to go, you can place your Nori on a bamboo mat or I use aluminum foil. Make sure the rough side of the Nori is facing up.

Before handling the rice, pour a little water and rice vinegar into a small bowl or measuring cup. Dip your fingers in this mixture and it will keep the rice from from sticking to your fingers.

Now grab a handful of rice about 1/4 of a cup and spread the rice thinly over the Nori, except for on the top and bottom inch of the sheet. Horizontally, spread the rice to the edges.

Now, cut your avocado in half and remove the pit. Now slice the avocado in long thin strips probably about 1/4 to 1/2 in thick. Lay the slices on the very bottom portion of the Nori.

If using Sesame Seeds, now's the time to lightly sprinkle the seeds over the entire bed of rice. The black ones are very tastely.

Now, there's a method to properly rolling a sushi roll, but I'm pretty impatient. So I just roll my kind of like an enchilada. I start by taking the very bottom portion of the Nori sheet and tightly begin wrapping it around the filling. Then slowly continue rolling it, keeping it very tight the entire time. To seal the roll, dip fingers in the water solution and dampen the end of the Nori, similar to sealing a stamp.

The roll is complete. If not serving right away, simply through this in the fridge. Once ready to serve, grab a knife, get it wet and slice the roll into 1 inch bites.

Serve with a little pickled ginger, wasabi and soy sauce and your set. You can also make this same recipe with other veggies or combinations, such as cucumbers and seasoned tofu.

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Comments

dond 6 months, 3 weeks ago said:
Do you ever add anything else, like thinly sliced celery or green onion, to give the sushi pieces a little crunch?

danadooley 3 months, 4 weeks ago said:
Green onion sounds like a good addition ...... I think :)

mbelisle 1 month, 4 weeks ago said:
I have made something like this and have included thinly slivered daikon raddish for a crunch and some flavour, as well as including cucumber.

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