Makes 2 Rolls
Every Sunday night I make avocado sushi to eat for lunch on Monday and Tuesday. I’m somewhat religious/borderline superstitious about it. Oddly enough, I prefer sushi after it has sat it the fridge just a little while. I use mini hello kitty chopsticks to eat this sushi with pickled ginger and Bragg’s liquid aminos atop each piece, along with carrot sticks and miso soup. THIS is Sushi Sunday.
1/2 C sushi rice (I like Nishiki brand because it doesn’t need rinsing)
1 C water
2 tbsp plain rice vinegar (if using seasoned vinegar, omit the sugar and salt)
3/4 tsp sugar
3/4 tsp salt
2 sheets of sushi nori
2 tbsp toasted sesame seeds
In a small saucepan, bring the rice and water to a boil. As soon as it reaches boiling, switch to a low heat so it is just barely simmering, and cover. Let simmer, covered and untouched, for 15 minutes. Remove from heat, still covered, and let sit for 10 minutes. Add the rice vinegar, sugar and salt, and fluff it up with a fork.
Set the seaweed on the counter, shiny side up. Plop half the rice on each sheet. Use the fork to spread the rice to cover just about half the sheet, lengthwise. How to avoid stickiness when trying to spread? Water! A wet fork and wet fingers don’t stick to the gluey rice. Sprinkle 1 tbsp sesame seeds over the rice of each sheet. Then add half of a sliced avocado to each. Roll by hand, and moisten/massage the seam to hold it closed. Watch some sushi youtube videos if this is totally foreign territory. Rolling gets much easier with practice, and you really don’t need a sushi mat unless you want it rice-on-the outside style sushi. Slice gently with a large serrated knife that has been rinsed with water to prevent sticking. A roll should yield about 9 pieces.