low calorie

Fish and Avocado Rolls

Appetizers • Japanese

Time 45 minutes

Ingredients 11

Servings 2

Description

You can add a piece of kombu seaweed while cooking the rice.

Ingredients

Boiled White Round Rice 5 oz
Rice Vinegar for Sushi 4 spoons
Sugar 2 spoons
Salt 1 tablespoon
Avocado ½ pieces
Lightly Salted Red Fish 5 oz
Dried Nori Seaweed 2 pieces
Wasabi to taste
Soy Sauce to taste
Pickled garlic to taste
Water 2½ glasses

Step-by-Step Guide

Step 1

First, you need to prepare the rice for sushi:

Step 2

Rinse the rice in cold water until the water runs clear (at least drain the water 10 times).

Step 3

Leave it in water for 1 hour.

Step 4

Transfer the rice to a pot, add cold water (1.5 cups), and cover with a lid. Place the pot over medium heat; once the water comes to a boil, reduce the heat and cook the rice covered for another 10–15 minutes. It's important not to lift the lid or stir the rice during this time—it should become sticky.

Step 5

After the rice is cooked, let it sit for 15 minutes.

Step 6

Once the rice has cooled, prepare the dressing by mixing 3 tablespoons of rice vinegar, sugar, and salt.

Step 7

Gently fold the dressing into the rice using a wooden spatula.

Step 8

Cut the fish and avocado into strips.

Step 9

Place the nori sheet shiny side down on the bamboo mat, aligning the edge of the seaweed with the edge of the mat.

Step 10

In a deep bowl, mix 1 cup of water and 1 tablespoon of vinegar to dampen your hands.

Step 11

Spread a thin layer of rice on the nori sheet, leaving 2–3 cm at the far edge unfilled. Brush this edge with a thin layer of wasabi.

Step 12

Arrange the filling in strips.

Step 13

Lift the edge of the mat and begin to carefully roll it up, using the exposed edge of the nori with wasabi to help seal the roll.

Step 14

Using a mat, you can shape the roll into a round, square, or triangular form.

Step 15

Using a very sharp knife, cut the resulting sausage into 4-6 pieces (depending on the size of the nori sheet).