Avocado Rolls
Appetizers • Japanese
Description
This recipe yields a total of 18 avocado rolls.
Ingredients
- Rice ½ glasses
- Rice Vinegar for Sushi 2½ spoons
- Sugar ½ spoons
- Salt ¼ spoons
- Avocado ½ pieces
- Wasabi ½ spoons
- Toasted Sesame 2½ spoons
- Dried Nori Seaweed 1½ pieces
Step-by-Step Guide
Step 1
Rinse the rice until the water is clear.
Step 2
Dry with paper towels and immerse in cold water.
Step 3
Bring to a boil, cover with a lid, and let it simmer on low heat. The rice will absorb the water in about 15 to 20 minutes.
Step 4
Remove from heat, transfer to a bowl, add vinegar, sugar, and salt, fluff it up, and let it cool slightly. The rice should be warm, as this makes it easier to shape both rolls and balls for sushi.
Step 5
Meanwhile, while the rice cools, peel the avocado and cut half of it into sticks that are as tall as the fruit and square in cross-section, with each side measuring 0.8 cm.
Step 6
Take the seaweed sheet out of the package and cut the square into 2 rectangles.
Step 7
Place one rectangle with the smooth side down on the mat, closer to your hands. Take a handful of rice (about 2 tablespoons) and spread it across the sheet, leaving 1 cm at the near edge and 1.5 cm at the far edge. This is to ensure the edges of the sheet seal properly when rolling. The sheet will slightly moisten from the rice and will stick together easily.
Step 8
Next, place a thin strip of wasabi along the top edge (closest to us), sprinkle sesame seeds in a line, and arrange the avocado in two rows (using about 4 pieces in total).
Step 9
Now we start rolling: hold the filling with your fingers, lift the mat, and roll it up. Check to see if the seam is secure, then gently shape the long roll by pressing it down. If the rice starts to squeeze out from the sides, press the filling back in while evening out the edges to ensure they don't look like a deflated balloon.
Step 10
This way, we end up with 3 long strips, which we then cut into 6 rolls using a sharp knife.
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