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Ingredients
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Sushi Rice
Avocado Filling
Sushi Wrap
Method
Prepare Sushi Rice
- 1
Rinse the Rice
In a fine-mesh sieve, rinse 1 cup of sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 1.5 cups of water. Bring to a boil over medium heat. Once it boils, reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender.
- 3
Season the Rice
Once cooked, remove the rice from heat. In a small bowl, mix 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt. Pour this mixture over the rice and gently fold it in. Allow the rice to cool to room temperature.
Prepare Avocado Filling
- 4
Mash the Avocados
Cut 2 ripe avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocados using a fork until smooth, then add 1 tablespoon of lemon juice and salt to taste. Mix well.
Assemble the Rolls
- 5
Prepare the Nori
Lay a bamboo sushi mat on a flat surface. Place 1 sheet of nori, shiny side down, on the mat.
- 6
Spread the Rice
Wet your hands to prevent sticking and take about ¾ cup of the sushi rice. Spread it evenly over the nori, leaving a 1-inch border at the top.
- 7
Add the Filling
Spread a layer of the avocado filling along the bottom edge of the rice-covered nori.
- 8
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water if needed.
- 9
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Sprinkle with sesame seeds and serve with soy sauce for dipping.
