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Avocado Sushi [vegan]Wednesday, April 19, 2017
Recipe for rice adopted from Alton Brown. [Recipe makes enough rice for 5 rolls].
2 cups sushi or short grain rice (even medium grain rice works)
2 cups cold water
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt
Nori (seaweed sheets)
Black sesame seeds
Avocado (1/4 avocado per roll)
Low-sodium soy sauce
Place rice in a heavy-bottomed saucepan and fill and toss with cold water. [Side note: This is in addition to the 2 cups called for above]. Keeping the rice in the pan, drain off excess water, and continue rinsing and draining until the water is clear. Once clear, drain the water and add 2 cups cold water to the rice. Bring to a boil uncovered, stir, and then cover and reduce heat to a simmer. Cook for 15 minutes covered. Remove from the heat and let the rice sit covered for an additional 10 minutes.
While the rice is cooking, combine the rice vinegar, sugar, and salt in a small microwavable bowl. Microwave for 30 to 45 seconds and stir. Once rice is cooked, transfer the rice to a large mixing bowl. Add the vinegar mixture and gently mix and fold until all of the rice is coated. Let the rice come to room temperature, gently stirring every 10 minutes to help cool.
To assemble the rolls, place one sheet of nori on a bamboo sushi mat, or similar mat. [Side note: I have found my silicon baking mats to work just as well]. The shinier side should be face-down, and the lines on the nori should be horizontal rather than vertical. Dip your fingers in water to prevent sticking, and transfer roughly 1/5th of the rice to the nori, making sure not to cover up the nori above the top horizontal line. Spread out the rice into a thin layer, making sure to pack it down and fill any gaps.
Sprinkle black sesame seeds over the rice, and place your avocado slices and carrots roughly 1/3rd from the bottom, in a horizontal line. Using your sushi mat, roll the bottom up and over the fillings, making sure to tuck the roll back towards you. Continue rolling the sushi roll tightly until you get to the top of the nori where there is no rice. Dip your fingers in water and brush the nori with water. This will help seal the roll. Continue rolling until the newly formed seal is on the bottom. Let the roll rest one minute before slicing.
Slice into eight equal pieces with a sharp knife, making sure to clean off your knife with each cut. Serve alongside pickled ginger and wasabi, and soy sauce for dipping.