Avocado Sushi Rolls

INGREDIENTS:

For rice:
3 cups short-grain
Japanese-style rice
3 1/2 cups water
4 tablespoons rice vinegar
3 tablespoons white sugar
1 tablespoon salt

4 to 5 nori (seaweed) sheets
1 avocado

DIRECTIONS:

Prepare rice. CLICK HERE for
instructions.

Prepare avocado filling:
Cut avocado in half and remove
skin and pit. CLICK HERE for
instructions.

Place avocado half on cutting
board and slice it horizontally in
half.

Cut each slice into equal strips,
lengthwise, about 1/2-inch thick.

Place bamboo rolling mat
(sudare) on cutting board. Make
sure that bamboo mat and
cutting board are dry. Lay one
sheet of nori shiny side down
onto bamboo mat.

Place about 1 cup of prepared
rice on nori sheet and spread it
out gently with spatula (shamoji),
covering the entire nori sheet,
except for 1/2 inch at the far
end. Don't push rice down into
nori sheet, just spread gently.
You may as well dip your hands
in cold water and use them for
spreading rice (instead of
spatula). Whichever is more
comfortable for you.

Place several avocado strips at
the end closest to you. Wet
slightly the exposed strip of nori
sheet (at the far end, not
covered with rice) with cold
water, using your fingers or
brush.

Lift the front of bamboo mat
closest to you. Roll by pressing
bamboo mat firmly on the nori
sheet. Make sure to release
bamboo mat as you make the
roll. The nori will stick to itself
when roll is complete.

Let the roll rest for a minute.
Moisten sharp knife with cold
water and cut the roll into 5 to 6
pieces.

Serve within one day.

Simple and light sushi that are quick
to make!

Avocado Sushi Rolls

Adapted from

The Great Sushi and
Sashimi Cookbook