Avocado SushiFrom panda 7 years ago
- 1 cup of sushi rice shopping list
- 1 1/4 cup of water shopping list
- 1 pinch of salt shopping list
- 1/4 cup of rice vinegar shopping list
- 1 tsp of sugar (Optional) shopping list
- 1 or 2 Ripe avocados shopping list
- 4-5 sheets of nori (dried seaweed) shopping list
- - Optional - shopping list
- Black or White roasted sesame seeds shopping list
- soy sauce or Bragg's shopping list
- pickled Sushi ginger shopping list
- wasabi paste shopping list
How to make it
- 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.