Total: 35 - 40 minutes
Sushi Rice: 30 - 40 minutes
Rolling: 5 minutes
If you think Avocado is boring (compared to Fish), please reconsider.
Sushi, as you may know is not just raw fish. There are many vegetarian and vegan Sushi in Japan (traditionally).
This is due to the fact fresh fish was unavailable in many parts of Japan (no automobiles in 200 years ago.) As such, all Japanese are used to and enjoy a non-fish versions of Sushi.
Every time I host a private sushi dinner, almost all the children asked me to make them Avocado Roll. It’s simple and delicious. I like Hosomaki, thin roll because it’s a nice bite sized, and the balance between the sushi rice and avocado is much better (to me) than Inside out roll.
Make sure the knife is clean and wet when you cut a roll
You can wipe the knife every time you cut a roll
INGREDIENTS (for one roll):
100g (½ cup) Sushi Rice
1 Nori Seaweed, half sheet
2 pcs Avocado, cut into ½ inch (1cm) thick
Makisu, Sushi Rolling Mat
(How to spread rice for Hosomaki, Step 3 - 12)
Make Sushi Rice (follow this recipe).
Wipe the cutting board with a wet towel to moisten.
Place half sheet nori horizontally, rough side facing up.
Wet your hands.
Grab sushi rice, tennis ball size, approximately 200g.
Place the sushi rice on the top left corner, shaping it like a potato.
Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally.
With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of the Nori.
Rhythmically, turn your left hand three times to cover the top portion of the Nori with rice.
Clean your hands with a wet towel, dip your fingers in the water.
Using fingertips, apply the pressure, spread the rice to the bottom, from the left, center, and right.
Spread the sushi rice leaving 1cm or 0.5 inch on the top blank. Small borders on the left, right and the bottom of the Nori.
Flip the Nori with Sushi Rice so the Nori is facing up.
Place Kani Kama, Avocado in the center of Nori. If you want to add mayonnaise, spread it on Nori first, then place Kani Kama and Avocado.
Pick up the bottom edge of the Nori, roll like a Yoga mat. The bottom edge should land below the top edge of Nori.
Seal, then roll another 90 degrees forward.
Place a plastic wrap on the roll, then Makisu rolling mat.
Squeeze the Makisu and remove the plastic.
Cut into eight pieces.
Plate and serve.
(California Roll, Steps 14 - 19)
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