Avocado Maki
Delight your taste buds with the simplicity and elegance of Avocado Maki, a vegetarian sushi roll that's as fresh as it is flavorful. This Japanese-inspired recipe features perfectly seasoned sushi rice, creamy strips of ripe avocado, and earthy nori sheets rolled into bite-sized perfection. Whether you're a sushi aficionado or just beginning your foray into homemade sushi, the straightforward steps—complete with tips for achieving the ideal rice texture and clean cuts—make this dish approachable and rewarding. Serve these vibrant rolls with classic accompaniments like soy sauce, wasabi, and pickled ginger for a complete sushi experience. Perfect for light lunches, dinner parties, or as an appetizer, Avocado Maki offers a healthy, satisfying option that's sure to impress.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 medium Ripe avocado
- 5 sheets Nori sheets
- for serving Soy sauce
- for serving Wasabi
- for serving Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch and ensures a fluffy texture.
In a medium saucepan, combine the rinsed sushi rice and 1.25 cups of water. Bring the mixture to a boil over medium-high heat.
Once boiling, lower the heat to a simmer, cover the saucepan, and cook for 18-20 minutes until the rice is tender and the water has been absorbed.
Remove the saucepan from heat and let it rest, covered, for 10 minutes to allow the rice to steam and become tender.
In a separate bowl, mix the rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve completely.
Transfer the cooked rice to a large wooden or non-metallic bowl, and gently fold in the vinegar mixture using a wooden spatula. Let the rice cool to room temperature.
Cut the ripe avocado in half, remove the seed, and slice the flesh into long, thin strips.
Place a bamboo sushi mat on a clean surface with a nori sheet, shiny side down on top of it.
Wet your hands to prevent the rice from sticking, and take about 3/4 cup of rice, spreading it evenly over the nori sheet, leaving a 1-inch border at the top edge.
Arrange a few avocado slices in a line along the bottom edge of the rice closest to you.
Lift the edge of the bamboo mat closest to you with your thumbs, holding the fillings with your fingers, and begin rolling the mat away from you, pressing gently to shape the roll.
Continue rolling until you reach the top border of the nori. Apply gentle pressure to secure the roll. Hollow the ends to stabilize.
Use a sharp knife to slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts for clean slices.
Repeat the process with the remaining nori sheets and ingredients.
Serve with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1584 mg | 69% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 14.6 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1159 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
