Avocado Maki (Simple Sushi Roll)
Avocado Maki, or avocado sushi roll, is an easy, beginner-pleasant recipe that mixes creamy avocado, pro sushi rice, and nori seaweed. This vegan sushi roll gives fresh, delicious flavor with minimum components, making it ideal for selfmade sushi fans.
Equipment
- Bamboo sushi mat For rolling the sushi tightly
- Plastic wrap (optional) To cover the sushi mat and prevent sticking.
- Sharp knife For cleanly slicing the rolls.
- Rice cooker or pot with lid For cooking the sushi rice to the perfect texture.
- Rice paddle or spatula To mix and spread the rice without crushing it.
- Cutting board For preparing the avocado and other ingredients.
Ingredients
- 1 full length sheet of nori cut smaller if preferred
- ½ cup organized, seasoned sushi rice click on for recipe
- 3 avocado slices
Instructions
- If preferred, trim your sheet of nori smaller.
- Start through laying your nori sheet flat on a smooth floor. Evenly spread a thin layer of pro sushi rice over the nori, making sure it reaches all the edges.
- Arrange the cucumber in a line,approximately one inch from the bottom of the sheet
- Lightly wet the uncovered strip of nori alongside the top of the sheet (so the roll will stick), then carefully and tightly roll up the roll.
- Place the roll on a cutting board .Run the knife under water for a second, then shake off any extra. Cut the roll into 6 equal portions the use of a gentile sawing movement with the knife.
- Plate the roll in your serving dish and serve at once.
Notes
For the excellent Avocado Maki, make certain your sushi rice is properly-pro and cooled before rolling to prevent the nori from turning into soggy. Choose a ripe avocado that’s barely smooth to the touch for a creamy texture, but avoid overripe avocados that can flip gently. Use a sharp knife when slicing the rolls, dipping them in water among cuts to achieve easy, even portions. Additionally, a bamboo mat wrapped in plastic could make rolling easier and save the rice from sticking.