Saturday, 20 October 2012

Cucumber and Avocado Sushi (Japanese)


Original recipe makes 6 servings

  1. 1 1/4 cups water
  2. 1 cup uncooked glutinous white rice (sushi rice)
  3. 3 tablespoons rice vinegar
  4. 1 pinch salt
  5. 4 sheets nori (dry seaweed)
  6. 1/2 cucumber, sliced into thin strips
  7. 1 avocado - peeled, pitted and sliced


1. Merge the water and grain in a soup pot and bring to a steam. Protect, reduce warm to low and cook for 20 minutes, or until grain is soft and water has been consumed. Eliminate from the warm and mix in the therapy and a touch of sodium. Set aside to cool.
2. Cover a bamboo bedding sushi mat with nasty cover to keep the grain from adhering. Place a piece of seaweed over the nasty. Use your hands to spread the grain equally onto the piece, making about 1/2 inches of seaweed vacant at the bottom. Organize pieces of cucumber and grape across the center of the grain. Lift the mat and move over the vegetables once and press down. Unroll, and then move again towards the revealed end of the seaweed piece to make a long move. You may moisturize with a little water to help closure. Set aside and continue with staying nori linens, grain and teeth additional ingredients.

3. Use a distinct wet blade to piece the rolls into 5 or 6 pieces. Serve cut side up with your favorite sushi condiments.


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