Avocado Roll Recipe

Inspired by Del Pez Riverfront

Time1h

Serves2

fried avocado, cucumber, sushi rice, chili aioli, eel sauce, house-made ponzu sauce

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Ingredients

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Sushi Roll Ingredients

2 whole ripe avocados

1 whole Cucumber

1 1/2 cups sushi rice

2 cups water

3 tablespoons Rice vinegar

1 tablespoon sugar

1/2 teaspoon Celtic sea salt

1/2 cup chili aioli

1/4 cup eel sauce

1/4 cup house-made ponzu sauce

1 cup tempura batter mix

2 cups oil for frying

Method

Preparation Steps

Prepare Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot and bring to a boil. Once boiling, reduce heat to low, cover, and cook for 20 minutes. Remove from heat and let it sit for 10 minutes. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold this mixture into the rice.

Prepare Avocado and Cucumber

Cut the ripe avocados in half, remove the pit, and scoop the flesh out. Cut the avocado into thin slices. Slice the cucumber into thin strips.

Fry Avocado

Prepare the tempura batter according to package instructions. Heat oil in a deep pan to 350°F (175°C). Dip avocado slices in the tempura batter and fry until golden brown. Remove and drain on paper towels.

Assemble the Roll

On a bamboo sushi mat, lay a sheet of nori (seaweed). Spread a layer of sushi rice over the nori, leaving a small border at the top. In the center, place fried avocado and cucumber strips. Roll tightly using the mat, sealing the edge with a bit of water.

Slice and Serve

Using a sharp knife, slice the roll into 6-8 pieces. Drizzle with eel sauce and serve with chili aioli and house-made ponzu sauce on the side.