This sushi is the ideal sushi for everybody. Regardless of whether you’re a sushi darling or aren’t into the crude fish thing, these avocado rolls are made with basic fixings, effectively adaptable, thus exceptionally delectable.
Our family adores sushi. The issue is, the point at which you have two youngsters who eat sushi like it’s treats, eating out can get expensive. Periodically, we like to make sushi at home since it’s considerably more affordable and something the entire family can do together. Mutual benefit!
These cone-like sushi rolls are called hand-rolls or “temaki” in Japanese. As far as I might be concerned, these are a lot simpler to make than conventional sushi rolls and require no exceptional instruments (or a graduate degree is sushi rolling;)
You can utilize any of your number one fillings within these. Be that as it may, on the off chance that you need to utilize crude fish, as in customary sushi, you should get it new and ensure it’s “sushi/sashimi grade.” Not all recently frozen fish is alright for utilization. Make certain to request that the fish controller steer you towards the right quality.
- 1 cup short-grain Sushi Rice (if sushi rice cannot be found, medium grain rice will suffice)
- 1 cup water
- 2 tbsp Natural Rice Vinegar (If you use “seasoned” rice vinegar, omit the sugar and salt.)
- 1/2 tbsp raw sugar or sweetener of choice
- 1/4 tsp salt
- 1/2 cup mayo
- 1/2 – 2 tablespoons Sriracha Hot Sauce (to taste)
- 2 ripe but firm avocados, peeled and pitted, cut in half and each half cut in quarters
- 1/4 cup Gluten Free Multipurpose Flour or regular all-purpose flour, if not gluten-free Corn Starch works too
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons melted Coconut Oil
- 2 tablespoons water
- 1 – 1.5 cup crispy rice cereal, broken into coarse crumbs (the healthy brown rice kind or Rice Krispies/Rice Chex works too) Can also use shredded coconut or panko bread crumbs, if not gluten-free.
- 3–4 carrots, peeled and cut into matchsticks
- 1 large cucumber, seeded and cut into matchsticks
- 3–4 green onions, chopped
- Toasted sesame seeds, optional
- 12–14 rectangular nori sheets or 6–7 square sheets, cut in half
- water, for hands and to seal
- soy sauce, for dipping
making the rice:
- In a medium saucepan or in the pot of a rice maker, wash and drain your rice with water 2-3 times, on the final time, draining well. Flatten rice in the pot and add 1 cup of water. If making on the stove, bring water to a boil. Cover and reduce the heat to low and cook until all the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for about 10 minutes. If making in the rice maker, cook according to manufacturer directions. While the rice is cooking, mix together the rice vinegar, sugar and salt until dissolved. This rice is mildly seasoned. If you like your rice to have more of the vinegary flavor, you can always double the vinegar mixture.
- When the rice is done cooking, spread rice into a glass dish and gently mix in the vinegar mixture, until well distributed. Cover dish with a damp cloth and set aside to cool to room temperature.
- In a small bowl, combine together mayo and sriracha sauce. Add as little or as much sriracha sauce as you’d like, to taste. Refrigerate until needed. (We added 1 tablespoon to 1/2 cup of mayo and it was spicy enough for us, but we’re light-weights, haha!)
- In a medium bowl, combine together flour and seasonings. Mix in oil and water. Mixture should be a thick batter, like pancake batter. Add a little more water, if needed, until you reach that consistency.
- I put the cereal into a baggie and mash them with the bottom of a heavy cup until they’re coarsely broken, like panko crumbs. Add your cereal crumbs to a shallow dish. Dip your avocado slices into the flour batter and then coat with the rice crumbles. Place onto a lightly greased baking sheet. When finished, sprinkle the tops with more salt and pepper and then place baking sheet on the middle rack in the oven and broil until lightly browned, about 5 minutes. Will really depend on your oven, so just keep a close eye on it. Remove the pan and flip slices over and return to the broiler to brown the other side, about 2-3 minutes longer. Be sure to watch these closely..they can go from zero to burnt in a matter of seconds!
putting it together:
- Place a sheet of nori on a clean surface. Dampen your hands with water so that the rice doesn’t stick. Spread a large spoonful of rice onto the left half of the nori sheet. Top rice with a sprinkle of sesame seeds and green onions, a few matchstick carrots and cucumber, and 1-2 avocado slices. Drizzle some sriracha mayo over the top. Take the bottom left corner of the nori sheet and bring it diagonally up over the filling, toward the top middle section of the nori. Tuck it under the filling and continue to wrap the remaining nori around until it forms a cone. This may take a few tries to get it just right and it will also help if don’t overdo it on the filling (like I did;) Use a little bit of water to help to seal the last corner of nori to the roll. Repeat for the remaining rolls. Makes about 12-14 rolls, depending on how much filling you use per roll. Serve immediately with extra sriracha mayo and soy sauce.