Our son is a big sushi fan and will eat all vegetable combinations as long as no avocado is added. I, on the other hand, am completely happy with an avocado and toasted sesame seed filling. All you need to make them at home is a sushi mat and sushi vinegar.
I usually use leftover brown rice or brown rice/ barley for the rolls.
Use wet fingers when pressing the rice onto the mat.
Choose your veggies and roll. Carrot sticks add a nice crunchy texture to the roll.
- 2 cups brown rice, soaked overnight in water with a splash of apple cider vinegar or lemon juice, rinsed well and drained the next day
- 3 3/4 cups water
- 2 tbsp sushi vinegar
- 1 tsp salt
- 4 nori sheets
- 1 cucumber
- 1 large carrot, peeled
- 1 avocado, pit removed and peeled
- 2 salad leaves, cut in strips
- 1 tbsp toasted sesame seeds
- Wasabi (optional)
- 1/2 lemon
- Add rice and water to a pot and bring to a boil. Cover, reduce heat and simmer for 40 minutes or until the water has evaporated. Spread out in a large baking tray and let cool off.
- Cut cucumber and carrot in thin sticks. Cut avocado in thin slices.
- Drizzle some lemon juice on the carrot sticks and the avocado slices.
- Turn on the gas stove (or use a heated pan) and wave the nori sheets over the flame for e few seconds until slightly crispy.
- Mix rice very thoroughly with vinegar and salt.
- Put a nori sheet on the bamboo mat and spoon cold rice on the two thirds close to you.
- Add vegetables and sesame seeds and roll the sheet up with the help of the sushi mat. When there is only one inch left wet it with water and roll it up all the way. Gently press down on the roll.
- Roll up the other nori sheets.
- With a very sharp knife cut 1-2 inch thick slices and serve with tamari and wasabi.