COOKING TIME
Total: 35 - 40 minutes
Sushi Rice: 30 - 40 minutes
Rolling: 5 minutes
If you think Avocado is boring compared to fish, please reconsider.
Sushi is not solely about raw fish. In Japan, numerous vegetarian and vegan sushi options are available, deeply rooted in tradition.
This diversity stems from the historical scarcity of fresh fish in many parts of Japan, particularly in the absence of automobiles over two centuries ago. Consequently, the Japanese have developed a taste for and enjoy non-fish sushi versions.
During my private sushi dinners, almost all the children request Avocado Rolls. This simple yet delicious roll is a favorite. I prefer the Hosomaki, a thin roll, as it provides a perfectly sized bite, and the balance between sushi rice and avocado is much more appealing to me than the inside-out roll.
TIPS:
- Ensure the knife is clean and wet when cutting a roll.
- Wipe the knife after each cut.
INGREDIENTS (for one roll):
100g (½ cup) Sushi Rice
1 Nori Seaweed, half sheet
2 pieces Avocado, sliced into ½-inch (1cm) thickness
TOOLS:
Cutting Board
Knife
Makisu (Sushi Rolling Mat)
INSTRUCTIONS:
(How to spread rice for Hosomaki, Steps 3 - 12)
1. Prepare Sushi Rice following this recipe.
2. Moisten the cutting board by wiping it with a wet towel.
3. Place the half sheet of nori horizontally on the cutting board, with the rough side facing up.
4. Wet your hands.
5. Place a tennis ball-sized sushi rice, approximately 100g, on the top left corner of the nori sheet, shaping it like a potato.
6. Apply pressure using the bottom of your left palm to spread the sushi rice horizontally.
7. make a "U" shape with your right hand and guide the sushi rice to cover the top half to 2/3 of the nori sheet.
8. Rhythmically turn your left hand three times to cover the top portion of the nori with rice.
9. Clean your hands with a wet towel and dip your fingers in water.
10. Using your fingertips, apply pressure to spread the rice to the bottom, starting from the left, center, and right sides.
11. Spread the sushi rice, leaving a 1cm or 0.5-inch border at the top. Maintain small edges on the nori's left, right, and bottom.
12. Flip the nori with sushi rice so the nori is facing up.
13. Place Kani Kama and Avocado in the center of the nori. If desired, spread mayonnaise on the nori before placing the Kani Kama and Avocado.
14. Pick up the bottom edge of the nori and roll it like a yoga mat, ensuring the bottom edge lands below the top edge.
15. Seal the roll, then roll it another 90 degrees forward.
16. Place plastic wrap on the roll, followed by the Makisu rolling mat.
17. Squeeze the makisu gently and remove the plastic wrap.
18. Cut the roll into eight pieces.
19. Plate and serve.
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