I love avocadoes. I love eating it as it is. I love sushis and salads with avocadoes. I love avocadoes popsicles too. It is therefore a joy for me to be making this avocado sushi roll recipe because I’ve been looking forward to it, and in the process of making this, I get to munch on the bits and pieces of the avocadoes that drop all over the countertop too.
This sushi roll is an interesting way to make the Japanese rice roll because what you do is you mix all the ingredients into the rice, before you roll everything up together, which is different from the usual way of keeping all the ingredients at the centre of the roll. The benefit of this recipe is that you get an evenly distributed taste wherever you bite and it prevents the bits and pieces from falling out easily as well. Which makes it a lot easier to watch my boy eat it too because I would have less to worry about after the meal.
This sushi roll is also unique in that it leans towards a sweet rather than savoury flavour, due to the avocado and the mango puree that tops it off. This combination of sweet with savoury makes the roll a real delight to munch on as a main meal, or as a snack during tea time.
- Sushi rice: 1 cup, washed 7 times, soaked 10min
- Water: 0.9 cup
- Kombu (dried kelp): 1/2 piece
- Sushi vinegar: 2 tbsp
- Sugar: 1 tsp
- Avocado: 1, diced, with some sliced for garnish
- Shrimp: 1/4 cup, poached, including some for garnish
- Mixed nori: 1/2 cup + 1/2 cup
- Mango puree: 1/4 cup
- Cook sushi rice with water and kombu.
- Mix sushi vinegar into cooked sushi rice.
- Mix in sugar, diced avocados, shrimps and 1/2 cup mixed nori.
- Spoon remaining 1/2 cup mixed nori onto a bamboo mat. Place rice onto nori.
- Roll with mat, pushing it in tightly to neaten.
- Slice with clean knife. Top with mango puree, remaining avocado slices and shrimps to garnish.
2 rolls of 8 pieces per roll