Avocado Sushi Food

CUCUMBER AND AVOCADO SUSHI

Steps:

• Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
• Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
• Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.

AVOCADO SUSHI

Steps:

• Rinse rice in several changes of water, jostling rice with fingertips, until water runs clear. Set in a sieve over a bowl to drain while you prepare rest of ingredients (at least 20 minutes).
• Using a mandoline or a vegetable peeler, thinly slice ginger along the grain into paper-thin slices (to yield 1/2 cup). Bring a small pot of water to a boil, add ginger, and blanch 5 seconds; drain. Return pot to stove and add 3/4 cup vinegar, 2 tablespoons sugar and 2 tablespoons water. Season lightly with salt. Bring to a simmer, stirring to dissolve sugar. Reserve half the vinegar mixture (this will be used to season your rice); add blanched ginger to remaining vinegar. Cool completely.
• Place rice and 2 1/2 cups water in a small pot. Bring to a boil, then reduce heat to lowest setting and cover. Cook until rice is tender and all the water has been absorbed, about 12 minutes (alternatively, cook rice in a rice cooker according to manufacturer's instructions). Remove from heat. Let sit with lid on, 10 minutes more. Transfer rice to a large bowl; cool 5 minutes. Fold in one-quarter of the reserved vinegar mixture with a wide spatula or plastic bench scraper, fanning the rice while you fold in vinegar mixture to cool it down quickly. Cover with a clean kitchen towel. Reserve remaining vinegar mixture for assembling.
• While rice cooks, toss cucumbers and carrots with remaining 1/4 cup vinegar, 1 teaspoon sugar, 1 teaspoon salt, and sesame oil.
• To assemble, place 1 sheet of nori, shiny-side down, on a bamboo rolling mat with the long side closest to you. Dampen hands with reserved vinegar mixture and gently press 3/4 cup rice evenly across nori, leaving a 1/2-inch border on all sides. Spread 2 teaspoons mayonnaise evenly across center of rice. Layer 1/3 cup vegetable mixture and a few slices of avocado evenly across middle of rice. Sprinkle with sesame seeds. Starting with the edge closest to you, use the mat to fold the bottom third toward the center, pressing evenly across the roll to compress the filling. Repeat with another turn and gently press again. Remove mat. Lightly wet a sharp knife with vinegar mixture and cut into 6 equal pieces. Repeat with remaining sheets of nori. Serve with reserved pickled ginger and soy sauce.

SMOKED SALMON & AVOCADO SUSHI

Steps:

• Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
• Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
• Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
• Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
• Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.

HEALTHY AVOCADO SUSHI WITH BROWN RICE

Steps:

• Rinse and drain the rice, then add 2 cups of water and a bit of sea salt. Bring it to a boil, then simmer for 45 minutes.
• The rice then needs time to cool. Stir in enough vinegar to make the rice stick to itself.
• Lay a sheet of nori on your rolling mat. If there are grooves in the nori, these are to show where you should cut your sushi and should be oriented parallel to the direction you're facing, not perpendicular.
• Spread some rice out to cover the nori sheet, leaving a space along the back edge to seal the roll.
• Place a small amount of vegetables along the close edge of the sheet, perpendicular to the direction you are facing. Roll the sheet up & over the row of vegetables. Press back towards you, and also down onto the roll. Make sure you are getting a tight roll but don't squish it.
• Peel the rolling mat off the front edge, and continue to roll. Press the roll together as you go, finishing by sealing with the strip at the far edge that has no rice.
• Before cutting into pieces, let your sushi roll sit for a few minutes for the nori to soften from the rice. Bowls of tamari (or soy sauce), pickled ginger and wasabi are commonly served alongside for dipping.

AVOCADO SUSHI SALAD

Steps:

• In a medium saucepan, bring 2 cups of water to a boil.
• Add the rice and salt, cover and simmer for 17 minutes or until tender.
• Meanwhile, in a small saucepan, bring the vinegar, soy sauce, lime juice and sugar to a boil.
• Remove from the heat.
• Stir into the cooked rice.
• Transfer the seasoned rice to a bowl and let cool to room temperature.
• Stir the carrot and avocados into the rice.
• Dividing evenly, spoon the mixture into four 8-ounce ramekins or bowls and gently but firmly press down.
• Arrange the spinach on serving plates and invert the molded rice salads onto the spinach.