Avocado (2pz/pcs) Recipe

Prepare rice

If using pre-cooked sushi rice, warm slightly. Season 1/2 cup cooked rice with 1 tsp rice vinegar, 1/4 tsp sesame oil and 1/8 tsp fine sea salt. Fold gently and set aside to cool slightly.

Prepare avocado

Halve and pit the avocado. Remove flesh from one half (enough for 2 small rolls) and thinly slice lengthwise into 4–6 strips. Toss the avocado strips with 1/2 tsp lemon juice to prevent browning.

Prepare nori

Cut half a full nori sheet to make a rectangle approximately 10 cm x 9 cm (sized to wrap 2 small pieces). Place the nori shiny side down on a clean surface or small bamboo mat.

Assemble

Wet your fingers and spread an even, thin layer of the seasoned rice over the nori, leaving a 1 cm border on one long edge. Arrange the avocado slices in a narrow line along the center of the rice. Using the nori edge, roll tightly to enclose the avocado, finishing with the dry border sealed by a little water. Trim the roll cleanly with a sharp, wet knife and cut into 2 equal pieces.

Whisk together 1 tsp Dijon mustard, 1 tsp extra-virgin olive oil, 1/4 tsp honey (optional), 1/4 tsp lemon juice, a pinch of black pepper and 1/16 tsp fine sea salt until smooth and emulsified. Taste and adjust balance — it should be tangy with a slight sweetness.

Drizzle a thin line of dressing over each of the 2 avocado roll pieces, or serve in a small dipping dish alongside.

Sprinkle 1/2 tsp toasted sesame seeds over the dressed rolls and add microgreens or a few thinly sliced scallions on top for freshness and visual contrast.

Serve immediately so avocado stays fresh. Each piece can be eaten with chopsticks or by hand.