In these DIY sushi rolls, combine creamy avocado with your favorite crisp vegetables (we used julienned cucumbers and carrots).
- Rinse rice many times in fresh water, shaking the rice with your fingertips until the water runs clear. Drain in a colander over a basin while you finish the rest of the ingredients (at least 20 minutes).
- Thinly slice ginger along the grain with a mandoline or a vegetable peeler into paper-thin slices (to give 1/2 cup). Bring a small pot of water to a boil, then add the ginger and blanch for 5 seconds. Add 3/4 cup vinegar, 2 tablespoons sugar, and 2 tablespoons water to the pot and return it to the burner. Season with a pinch of salt. Bring to a low boil, stirring constantly to dissolve the sugar. Half of the vinegar mixture will be used to season the rice; the remaining vinegar will be added to the blanched ginger. Allow to cool completely.
- In a small pot, combine rice and 2 1/2 cups water. Bring to a boil, then turn down to the lowest heat setting and cover. Cook for 12 minutes or until rice is soft and water has been absorbed (or cook rice in a rice cooker according to manufacturer’s directions). Remove the pan from the heat. Allow to settle for another 10 minutes with the lid on. Transfer rice to a large mixing bowl and let aside to cool for 5 minutes. With a broad spatula or plastic bench scraper, fold in one-quarter of the leftover vinegar mixture, fanning the rice as you do so to cool it down fast. Using a clean kitchen towel, cover the dish. Save the rest of the vinegar mixture for assembly.
- Toss cucumbers and carrots with the remaining 1/4 cup vinegar, 1 teaspoon sugar, 1 teaspoon salt, and sesame oil while the rice cooks.
- To assemble, place 1 sheet of nori on a bamboo rolling mat, shiny side down, with the long side closest to you. Using dampened hands, gently press 3/4 cup rice evenly across nori, leaving a 1/2-inch border on all edges. 2 teaspoons mayonnaise, equally spread across the center of the rice 1/3 cup veggie combination and a couple avocado slices should be evenly distributed across the middle of the rice. Sesame seeds can be sprinkled on top. Begin folding the bottom third of the roll toward the center with the mat, pushing evenly over the roll to compress the filling. Rep with a second turn and a gentle press. Remove the mat from the room. Cut into 6 equal pieces with a sharp knife lightly dipped in the vinegar mixture.
If you don’t have a bamboo mat, you can use a clean kitchen towel wrapped in plastic wrap as a rolling guide.
- Category: Main Course
- Method: None
- Cuisine: Japanese
- Serving Size: 1 serving
- Calories: 141kcal
- Sodium: 78mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Protein: 2g
- Cholesterol: 1mg
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