Avocado Rolls

2 servings

40 minutes

Avocado rolls are the embodiment of simplicity and sophistication in Japanese cuisine. This type of sushi conquered the world with its delicate combination of soft avocado, airy rice, and spicy wasabi. Initially popular in Japan as a light and healthy snack, they have since become loved worldwide. The creamy texture of avocado harmonizes with the graininess of rice, while sesame adds a nutty note. Seaweed holds the filling together, giving each piece a hint of ocean freshness. These rolls are versatile: perfect as a standalone dish, an appetizer for dinner, or part of a festive sushi platter. Their ease of preparation makes them accessible even for beginners in Japanese cooking.

Energy value per serving

• Calories: 366.4
• Proteins: 10.7g
• Fats: 13.7g
• Carbohydrates: 49.6g

Ingredients

• Rice: 0.5 glass
• Rice vinegar: 2.5 tbsp
• Sugar: 0.5 tbsp
• Salt: 0.3 tsp
• Avocado: 0.5 pc
• Wasabi: 0.5 tsp
• Sesame seeds: 2.5 tbsp
• Dried seaweed sheets: 1.5 pc

Cooking steps

1. Wash the rice until the water becomes clear.

   Required ingredients:

   • Rice: 0.5 glass

2. Dry with napkins and dip in cold water.

   Required ingredients:

   • Rice: 0.5 glass

3. Bring to a boil, cover with a lid, and let it cook on low heat. The rice will absorb the water in about 15-20 minutes.

   Required ingredients:

   • Rice: 0.5 glass

4. Remove from heat, transfer to a bowl, add vinegar, sugar, and salt, mix, and let it cool slightly. The rice should be warm, making it easy to shape into rolls and sushi balls.

   Required ingredients:

   • Rice vinegar: 2.5 tablespoons
   • Sugar: 0.5 tablespoon
   • Salt: 0.3 teaspoon

5. Meanwhile, while the rice cools, peel the avocado and cut half into sticks the height of the fruit, and in cross-section, a square with a side of 0.8 cm.

   Required ingredients:

   • Avocado: 0.5 piece

6. Take the seaweed sheet out of the package and cut the square into 2 rectangles.

   Required ingredients:

   • Dried seaweed sheets: 1.5 piece

7. Place one rectangle smooth side down on the mat, closer to the hands. Take a handful of rice (about 2 tablespoons) and spread it on the sheet, leaving 1 cm for the near edge and 1.5 cm for the far edge. This ensures the edges stick together when rolling. The rice slightly moistens the sheet and adheres easily.

8. Next, place a thin strip of wasabi on the upper (closest to us) edge, sprinkle with sesame, and arrange the avocado in 2 rows (using about 4 sticks).

   Required ingredients:

   • Wasabi: 0.5 teaspoon
   • Sesame seeds: 2.5 tablespoons
   • Avocado: 0.5 piece

9. Now we start rolling: we hold the filling with our fingers, lift the mat — and roll it up, checking if the seam is formed — then we calmly shape it, compressing the long roll. If the rice starts to bulge out from the pressure on the left or right, we compress the filling back while leveling the edges so they don't look like a deflated balloon.

10. Thus, we get 3 long strips, then we cut them into 6 rolls with a sharp knife.