Big Ardo Roll Recipe
Ebi, cream cheese and avocado inside, topped with maguro and garnished with green onions
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Ingredients
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Sushi Ingredients
Method
Preparation Steps
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved, then fold this mixture into the warm rice. Allow to cool.
- 2
Prepare Fillings
Peel and slice the avocado. Cook the ebi by boiling or steaming until pink and cooked through. Let cool. Cut maguro into thin slices.
- 3
Assemble the Roll
Lay a sheet of nori on a bamboo mat or clean surface. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Place ebi, cream cheese, and avocado in a line across the rice.
- 4
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.
- 5
Top with Maguro
Slice the roll into 6-8 pieces. Top each piece with a slice of maguro and garnish with finely chopped green onions.
