Makes 8 rolls - Serves 4 approx.
Here is Jerome's tutorial on his famous avocado sushi recipe! He is so excited to be able to show you all of his tips and tricks and teach you how to prepare this delicious dish. We are obsessed with sushi. Especially avocado rolls which we eat once a week. In January 2012, I had my 21st birthday party and it was a Japanese themed party. Jerome made me a massive sushi feast. It was so amazing and exciting. Follow this recipe and prepare yourself a sushi feast!
But, please do not be intimidated by all of the steps and instructions. We recommend that you make a fun sushi-making day and allow yourself heaps of time so you are not rushed. Take your time through the steps and enjoy it. The second time you make them you will feel a lot better and more confident. :) Please read the tips at the bottom of the page before cooking.
1 1/2 cups sushi rice
2 1/4 cups water
Sushi Rice Seasoning (or buy pre-made)
1 tablespoon rice wine vinegar
1/2 tablespoon white sugar
pinch of salt
2 large firm-ripe avocados (500g)
4 sheets nori
4 sheets nori
bamboo sushi mat
wooden or plastic bowl
wooden or plastic spoon
- Add rice to a pot and rinse under cold water by agitating the rice with your hands.
- Drain the water and repeat this step three times or until the water runs clear. (This is a very important step - it stops the rice getting gluggy).
- Drain the remaining water.
- Add water to pot and bring to the boil.
- Once boiling, reduce heat to a medium simmer and cover.
- Stir occasionally to prevent sticking to the pot and do not add any more water.
- Once water has almost evaporated, take off heat and leave covered. The rice will continue to cook while sitting.
- Sit for approximately 20 minutes until cooked and sticky but not gluggy.
Prepare sushi seasoning (if making your own):
- Add vinegar, sugar and salt. Whisk to combine.
- Heat for 10 seconds or so in the microwave until sugar has dissolved.
Prepare seasoned rice:
- After 20 minutes, put the rice in a non-metallic bowl (preferably wooden).
- Gradually add small amounts of the sushi seasoning while folding the rice with a wooden or plastic spoon. Be careful not to mash the rice in this step. It is better if you can fan the rice in this step which will help make the rice look shiny.
- Leave to cool and cover with plastic-wrap or a tea towel until cooled to room temperature. This can take a couple of hours. Do not put it in the fridge.
Roll the sushi: Follow the photos below.
Wrap your bamboo mat in plastic-wrap.
Following the natural lines of the nori, cut the sheets in half. Place nori sheet as shown in the above image.
Add a single, thin layer of rice, covering 2/3 of the nori. (Dipping your hands in a solution of water and a dash of vinegar will assist the handling of sushi rice)
Cut avocado in half. Remove the seed. Slice the avocado lengthwise into thick strips and scoop out with a spoon. Position avocado strips in a single, straight line as shown above. Be generous with the avocado it is the star of the dish.
Roll the sushi mat once over leaving the bare strip of nori out. Apply pressure as shown above by pulling down on the sushi roll and pulling away with the top of the mat. This is compressing the sushi roll to hold its shape.
Lift the edge of the mat while using your other hand to apply pressure downwards to roll the sushi over and connect to the bare strip of nori. If the bare strip of nori does not stick to the roll, dip your finger in water and run it along the strip to help it stick.
This should result in a tight sushi roll.
Fill up a bowl with water.
Get a sharp knife and wet it. This prevents rice sticking to the blade and allows clean cuts. Cut the roll in half and then cut off rough end. Then slice into four even pieces. Clean the blade and wet it again and repeat with the other side.
Don't worry if your first attempt didn't work out. Sushi is one of the hardest dishes out there. Practice makes perfect! Serve with pickled ginger, soy sauce and wasabi and enjoy!
- You need to buy "Sushi" rice - other rices will not work.
- Make sure you rinse the rice in the first step even if the packet instructions doesn't say so.
- You need to use plastic or wooden spoons and bowls when preparing rice as vinegar reacts with metals.
- For future reference - roughly use 1 1/2 cups of water per cup of sushi rice.
- You can purchase already made sushi seasoning so that you do not have to make up the vinegar, salt and sugar mixture. I believe they taste nearly exactly the same so it is up to you.
- Make a solution of water with a dash of rice wine vinegar to dip your hands in when handling the rice to prevent sticking to your hands.
- You can also use cucumber instead of the avocado.
- Buy an extra avocado just in case your run out.