Avocado Rolls

Main Dishes | Japanese cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The rolls in our kitchen were prepared by John Smith, the executive chef of popular American restaurants.

Ingredients

Rice - 17.6 oz
Water - 17 fl oz
Sugar - 6.3 oz
Rice Vinegar for Sushi - 7 fl oz
Salt - 0.7 oz
Kombu Seaweed - 0.4 oz
Avocado - 6 pieces
Dried Nori Seaweed - 7 pieces
Wasabi - to taste
Pickled garlic - to taste
Soy Sauce - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Rinse the rice under cold running water until the water runs clear.

Step 3

Pour water over the rice in a 1:1 ratio and cook in a saucepan over low heat with the lid on for 20 minutes, then let it steam off the heat for an additional 10 minutes. Alternatively, you can simply use a rice cooker.

Step 4

Mix the sugar, salt, and vinegar until the sugar is fully dissolved.

Step 5

Rinse the kombu under running water and add it to the sauce.

Step 6

Weigh the cooked rice to determine the amount of dressing needed. For every 1 kg of cooked rice, use 250 grams of sauce. Add the sauce and mix well in a large bowl or deep baking dish. Let it sit for 10–15 minutes.

Step 7

Cut the avocado in half, remove the pit, peel it, and slice it into thin strips.

Step 8

Wrap the mat with plastic wrap, make several slits in the wrap to release air, and then spread a drop of mayonnaise on the wrap to prevent the rice from sticking.

Step 9

Cut the nori sheet in half and place one half on the bamboo mat with the rough side facing up. Spread 70 grams of rice over it, leaving the far edge of the nori uncovered.

Step 10

Place a strip of 30 grams of filling on the rice, leaving 2–3 cm from the nearest edge.

Step 11

Roll the sushi away from yourself, lifting the mat and holding the filling with your ring and middle fingers. Do not compress the roll too tightly. Repeat this process with all the ingredients.