Cook time is 15minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 136grams sushi rice
- 1/4 cup rice vinegar
- 2tablespoons granulated sugar
- 2tablespoons sesame seeds, toasted
- 4 sheets nori seaweed
- 1 small avocado, peeled, pitted, and cut into slim wedges
- 1/4 cucumber, cut into long thin sticks
- 1tablespoons soy sauce
- 1teaspoons wasabi
- 1tablespoons pickled ginger
Nutrition per serving
1130kJ / 270Cal
1130 Kilojoules or 270 Calories
13% of daily energy intake*
Protein
4.2grams
Fat
9.4grams
Carbs
23.4grams
Sugars
9.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook and let the rice stand/steam according to the package directions, then transfer to a bowl.
Step 2 of 4
Put the vinegar and sugar in a cup and microwave for 30 seconds, until hot. Pour into the cooked rice and mix well—the rice should be sticky. Stir in the sesame seeds.
Step 3 of 4
Lay out the sheets of nori seaweed and divide the rice among them. Spread evenly to the edges, then arrange the avocado wedges and cucumber strips across the length of the rice in the bottom third of each sheet. Starting at the filled end, gently roll the each nori sheet up tightly until a neat roll is formed, brushing with a little water to hold the seaweed tightly in place.
Step 4 of 4
Use a sharp knife to slice the rolls into 2.5 cm -thick pieces. Serve with soy sauce and wasabi for dipping, along with some pickled ginger.
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