One of their specialties is sushi roll, a tangy dish made up of cold rice surrounding a base of either vegetables, seafood, or egg. There are many kinds of sushi rolls but the simplest is the avocado sushi roll. This dish is vegetarian-friendly and very easy to make. With this easy recipe, you can skip the tiring trips to the Japanese restaurant. Plus, homemade food has a special kind of taste.
The Avocado sushi only requires three simple ingredients. The first is the sushi rice. This is a kind of short-grain rice that is specifically meant for use in making sushi. There are various brands available. You can choose any that works for you. The rice needs to be prepared the Japanese way. Steam it and then season with sugar and vinegar. These spices must be added while the rice is still hot for them to be fully incorporated.
Nori paper or sheet is the second ingredient. This can be bought at the nearest supermarket. Check under the Asia food section. Nori is a seaweed that is made from Pyropia red algae. It has a distinctive flavour which makes it perfect for garnishing and making sushi. This seaweed is shredded and made into a sheet that resembles paper. Its use in sushi rolls is to hold everything together.
Avocado is a locally available in most grocery stores. You need to pick one that is just right, not under or overripe. To test it, place it in the palm of your hand and give it a gentle squeeze. A perfect one is only a little squishy.
Optional ingredients include sesame seeds, lettuce and yellow or red pepper. Choose the freshest ones you can find at the grocery store. The purpose of these ingredients are to add aesthetic appeal and taste.
Avocado Sushi Roll
- 2 cups sushi rice
- 1/3 cup rice vinegar
- 1/8 cup sugar
- 2 medium-sized avocados
- 1 sheet nori paper
- A pinch of salt
- (Optional) – Lettuce leaves, 1 yellow pepper
- To prepare the rice, heat 3 cups water in a saucepan till it boils. Add the rice and reduce the heat. Cover and simmer until the rice absorbs the water.
- Combine the sushi rice with sugar and vinegar in a mixing bowl. Mix thoroughly while still hot. Allow to cool.
- Place a bamboo mat on a flat surface and cover with a plastic wrap. Place a piece of nori paper on top. The shiny side should face downwards.
- Spread the cooled rice on top of the nori sheet. Make the layer of rice as thin as possible. Leave some space at the end of the sheet to allow easy finishing when rolling.
- Slice the avocado into thin slices. To do this, cut it into half, remove the seed and unpeel it. Place it on a clean flat surface and make straight cuts to make thin slices. Repeat on the other half.
- Place the avocado slices at the center of the rice layer. Pick the avocado slices carefully using a knife’s tip.
- Close the rolls by using the bamboo mat to lift the nori sheet. Roll until all the rice and avocado are covered.
- Squeeze the nori gently to ensure everything sticks together.
- Touch some water with your hands and spread it across the edges. This will help seal the nori paper.
- Use a sharp knife to slice the roll into small pieces (3 to 4 cm apart). This recipe makes 6 to 8 avocado sushi rolls.
A common variation of this recipe is the inside-out sushi roll, also known as the Uramaki. This has the avocado and nori at the center surrounded by rice. To make this, the steps are similar except that after placing the rice on the nori, you turn it and then place the avocado on the other side of the nori.
Sesame seeds may be sprinkled on top of the ready sushi rolls or mixed with the rice. Yellow or red pepper needs to be sliced and added together with the avocado.
Avocado sushi rolls may be served with soy sauce or wasabi.
Leftover sushi rolls can be stored in the fridge for up to two days. Cover the pieces with cling foil, keep in air-tight containers and then keep these containers in the fridge. For this to work, the avocado has to be sprinkled with lemon before adding it to the rolls. The lemon prevents the avocado from turning brown and rotting.