Nigiri sushi with avocado and shiso leaves
12 servings
30 minutes
Nigiri sushi with avocado and shiso leaves is an exquisite dish of Japanese cuisine that combines the creaminess of avocado with the refreshing aroma of shiso. This sushi variant emerged as a modern interpretation of traditional nigiri, offering lightness and freshness without fish. Tender rice soaked in rice vinegar serves as the perfect base for the rich flavor of avocado, while a spicy hint of wasabi adds sharpness. Shiso leaves, known for their minty-spicy note, complement the composition, creating a harmonious taste. The dish is suitable for vegetarians and pairs excellently with soy sauce. Avocado nigiri sushi embodies simplicity, elegance, and freshness in one small masterpiece.
1
To prepare sushi rice: rinse the rice thoroughly with cold water and let it drain. Place in a pot with 1⅔ cups of cold water and sake. Bring to a boil and reduce the heat. Cover and simmer for 10 minutes. Remove from heat and let it sit covered for 10 minutes or more.
- Short-grain (round) rice: 1.5 glass
- Sake: 1 tablespoon
2
Mix vinegar, sugar, and salt in a bowl. Transfer the rice to a large bowl, drizzle the vinegar mixture over it while stirring. Mix with a wooden spatula. Continue adding vinegar and mixing the rice until all the vinegar is absorbed. Cover with a damp cloth and let it cool.
- Rice vinegar: 2.5 tablespoons
- Sugar: 1.5 teaspoon
- Salt: 0.8 teaspoon
3
With wet hands, form 2 tablespoons of rice into an oval shape. Spread wasabi on the rice and place 2 slices of avocado on top. Wrap the sushi with a shiso leaf across it. Repeat the same steps with the remaining ingredients. Serve with soy sauce.
- Wasabi: 1 teaspoon
- Avocado: 0.8 piece
- Shiso (perilla) leaves: 12 pieces
- Soy sauce: to taste