Avocado Maki Mono Recipe
Make Avocado Maki Mono Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Maki Ingredients
Method
Prepare the Sushi Rice
- 1
Rinse the Rice
In a fine-mesh sieve, rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps achieve the perfect texture.
- 2
Cook the Rice
Transfer the rinsed rice to a rice cooker or a pot. Add 2.5 cups of water. If using a rice cooker, follow the manufacturer's instructions. If cooking on the stovetop, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture using a wooden spatula. Allow the rice to cool to room temperature.
Prepare the Maki
- 4
Slice the Avocados
Cut the ripe avocados in half, remove the pit, and scoop the flesh out. Slice the avocado halves into thin strips.
- 5
Assemble the Maki
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori, shiny side down, on the mat. With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- 6
Add the Filling
Place several strips of avocado horizontally across the center of the rice-covered nori.
- 7
Roll the Maki
Using the bamboo mat, carefully roll the nori away from you, pressing gently but firmly to form a tight roll. Continue rolling until you reach the bare edge of the nori. Use a little water to seal the edge.
- 8
Slice the Maki
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
- 9
Serve
Arrange the avocado maki on a serving platter. Serve with soy sauce, wasabi, and pickled ginger on the side.
