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Avocado Sushi

October 04, 2017

Recipe adopted from Alton Brown[Recipe makes (5) rolls].

After some technical difficulties, we're back with one of our favorite meals: avocado sushi!

We rarely eat out (partly due to the lack of quality vegan options nearby, along with our love for cooking), but when we do, one of our favorite items to order is avocado sushi.  It's such a simple dish, but has so much going on.  Between the creaminess from the avocado, saltiness from the soy sauce, heat from the wasabi, and umami from the nori, there's plenty to enjoy.  But what if you don't want to go out every time you have a sushi craving?  Luckily it's a breeze to throw together at home.

If you're like many people that we've talked to, you might be a little hesitant to the idea.  But rest assured, once you give it a try, you'll be sold.  Assuming you have the correct type of rice (standard long-grain white rice will not work), this recipe is actually one of the easiest meals to throw together.  Above all, it's extremely affordable too.  Whether you're in the mood for a classy dinner, or a fun picnic, avocado sushi is here for the win.


2 cups sushi or short grain rice (even medium grain rice works too)
2 cups cold water

2 tablespoons rice vinegar
2 tablespoons organic sugar
(up to) 1 tablespoon kosher salt

5 sheets nori (seaweed sheets)
Black sesame seeds
Avocado (roughly 1/4 avocado per roll)
Pickled ginger
Low-sodium soy sauce (or liquid aminos)


Place the rice in a heavy-bottomed saucepan and fill with cold water.  [Side note:  This is in addition to the 2 cups of water called for above].  Keeping the rice in the pan, drain off the water.  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 the 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 the rice is cooked, transfer the rice to a large mixing bowl.  Add the vinegar mixture and gently fold in to incorporate 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:  Other options include using silicon baking mats, or going mat-free once you feel comfortable].  The shinier side of the nori should be face-down, and the lines on the nori should be horizontal rather than vertical.  Dip your fingers in the 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 horizontally, roughly 1/3rd from the bottom.  Using your sushi mat, roll the bottom up and over the avocado, 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 top "rice-free" part of 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 (to twelve) equal pieces with  a sharp knife, making sure to clean off your knife with each cut.  Serve alongside pickled ginger, wasabi, and soy sauce for dipping.

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