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Ingredients
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Sushi Rice
Avocado Filling
Nori and Garnish
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.25 cups of water in a rice cooker or a pot. Cook until the water is absorbed and the rice is tender, about 18-20 minutes in a rice cooker or 15-18 minutes on the stove.
- 2
Season the Rice
In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoons of salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare Avocado Filling
- 3
Mash Avocados
Cut 2 ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Add 1 tablespoon of lemon juice and salt to taste. Mash the avocados with a fork until smooth but slightly chunky.
Assemble the Roll
- 4
Lay Out Nori
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat.
- 5
Spread Rice
Wet your hands with water to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge of the nori.
- 6
Add Filling
Spoon the mashed avocado mixture along the center of the rice-covered nori.
- 7
Roll the Sushi
Using the bamboo mat, carefully roll the nori away from you, pressing gently but firmly to create a tight roll. Wet the top edge of the nori with a little water to seal the roll.
- 8
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for clean edges.
- 9
Garnish and Serve
Sprinkle sesame seeds over the sliced rolls and serve with soy sauce on the side.
