Avocado Rolls
14 servings
90 minutes
The rolls were prepared in our kitchen by Oleg Shin, brand chef of Coba restaurants.
1
Prepare all the ingredients.
2
Rinse the rice in cold running water until the water runs clear.
- Rice: 500 g
3
Pour rice with water in a 1:1 ratio and cook in a saucepan on low heat with the lid on for 20 minutes, then let it steam off the heat for another 10 minutes. Alternatively, you can simply use a multicooker.
- Rice: 500 g
- Water: 500 ml
4
Mix sugar, salt, and vinegar until the sugar is completely dissolved.
- Sugar: 180 g
- Rice vinegar: 200 ml
- Salt: 20 g
5
Rinse the kombu under running water and add it to the prepared sauce.
- Kombu seaweed: 10 g
6
Weigh the cooked rice to determine the amount of sauce. For 1 kg of cooked rice, 250 grams of sauce is needed. Add the sauce and mix well in a large bowl or deep pan. Let it sit for 10-15 minutes.
- Rice vinegar: 200 ml
7
Cut the avocado in half, remove the pit, peel it, and slice it into strips.
- Avocado: 6 pieces
8
Wrap the mat in food film, make several cuts in the film, and release the air from underneath. Grease the film with a drop of mayonnaise so that the rice doesn't stick.
9
Cut the nori in half and place half on the mat with the rough side up, spreading 70 grams of rice on it, leaving the far edge uncovered.
- Rice: 500 g
- Dry seaweed nori: 7 pieces
10
Lay a strip of 30 grams of filling, leaving 2-3 cm from the near edge.
- Avocado: 6 pieces
11
Roll away from yourself, lifting the mat and holding the filling with your ring and middle fingers. Do not squeeze the roll tightly. Do the same with all the ingredients.
12
Cut the roll into six pieces and place on a plate.
13
Serve the ready rolls with wasabi, pickled ginger, and soy sauce.
- Wasabi: to taste
- Pickled ginger: to taste
- Soy sauce: to taste