Inside Out Avocado Rolls With Chives And Cashews Food

INSIDE-OUT AVOCADO ROLLS WITH CHIVES AND CASHEWS

Steps:

• Peel the avocado and cut into small chunks. Put in a bowl with the lemon juice, mayonnaise, salt and wasabi, if using. Toss and mash slightly, but not until mushy. Divide into 4 portions.
• Chop the cashews very finely and put in a bowl. Chop the chives very finely and mix with the cashews. Divide into 4 portions.
• Divide rice into 4 portions.
• Mix 1 cup water with the rice vinegar in a small bowl and set aside to use as hand vinegar, to rinse your hands and keep the rice from sticking.
• Put a sheet of plastic wrap on the rolling mat. Put 1/2 sheet of nori on top, rough side up with the long edge towards you. Dip your fingers in the hand vinegar, take 1 portion of the seasoned, vinegared rice and spread it out in a thin layer over the nori, leaving about 3/4" bare on the far edge.
• Sprinkle one portion of the nut and chive mixture on top of the rice and press it in gently with your fingers.
• Carefully lift the whole thing up and flip it over so the rice is face down on the plastic wrap. To make this easier, you can lay another piece of plastic wrap on top of the rice, flip everything over, and remove the extra piece of plastic wrap next to the nori.
• Put 1 portion of the avocado in a line along the long edge of the nori closest to you.
• Using the rolling mat, carefully roll it up, then cut in half, then cut each half into 3 pieces, giving 6 pieces.
• Repeat to make 4 rolls, for a total of 24 pieces.

AVOCADO AND SHRIMP SUSHI

Steps:

• Prepare rice according to package directions. Stir in vinegar; cover and cool to room temperature.
• Combine wasabi and avocado in a small bowl, and set aside. Combine cilantro and shrimp in another small bowl; toss well.
• Cut off top quarter of nori sheets along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you.
• Pat 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on one long end of nori. Spread 1 tablespoon avocado mixture over rice.
• Arrange 8 shrimp pieces, 2 chives, and 2 cucumber strips along bottom third of rice-covered nori.
• Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll.
• Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, for 5 minutes.
• Slice crosswise into 8 pieces. Repeat procedure with remaining nori, rice mixture, avocado mixture, shrimp mixture, chives, and cucumber.

SHRIMP & AVOCADO ROLL

Steps:

• Cut off top quarter of each nori sheet along short end.
• Place one sheet of nori with the shiny side down on a sushi mat.
• The long end should be toward you.
• Moisten your hands and mold 3/4 cup rice in a tube like line over nori, leaving a 1-inch border on one long end of the sheet.
• Place 1/4 cup shrimp, 2 carrot strips, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of the rice-covered nori sheet.
• Lift the edge of the nori closest to you and fold it over the filling.
• Now lift the bottom edge of the sushi mat and begin to roll toward the top edge.
• You need to press firmly on the roll to keep it tight.
• Continue rolling to the top edge and press the mat at the top to seal the roll.
• Let the roll rest for 5 minutes with the seam side down.
• Repeat the procedure until all 6 sheets of nori are filled and rolled.
• Slice each roll into 8 pieces and serve.

CRAB AND AVOCADO ROLL - SUSHI

Steps:

• Mix crab meat with mayonnaise and soy sauce.
• Place nori sheet horizontally on bamboo rolling mat with the shiny side facing the mat. With wet hands, spread about ¾ cup sushi rice evenly over the nori, leaving a ¾-inch strip on the far edge of the nori sheet free of rice. Using your finger, spread a thin stripe of wasabi horizontally along the center of the rice. Spoon about 3 tablespoons crab mixture along the center of the rice, followed by 2 to 3 avocado slices.
• Rolling the bamboo mat away from you, carefully roll the nori over, leaving the rice-free strip of nori exposed.
• Press the roll firmly together. Lift the top of the mat and turn the roll over so that the rice free edge of the nori overlaps the rest of the roll, sealing it.
• Roll it in the mat again, pressing firmly to make sure it is sealed and shaped like a cylinder.
• Using a sharp knife, carefully cut the roll into 6 pieces to serve. Repeat with remaining ingredients.

AVOCADO ROLL

Steps:

• Beat cream cheese until creamy and soft, and spread half of the cheese in a big square of parchment paper.
• Add chopped pecans over the cheese, and then another cheese layer over the pecans.
• Puree the avocados and mix with lemon juice,chopped tomato, onion, jalapeno and cilantro.
• Add a layer of the avocado mix on top of the cheese layer.
• Roll carefully the parchment paper to form the roll and refrigerate at least 1 hour, but overnight is better.
• Cut in slices and serve with crackers, tortilla or potato chips.

AVOCADO ROLLS WITH CREAM CHEESE

Steps:

• Half and remove the skin of the Avocado. Cube the Avocado and Cream Cheese into 1/2-inch to 1-inch squares (it doesn't have to be perfect). Divide all ingredients equally onto the 3 Egg Roll Wrappers.
• Roll them up and deep fry until golden. You can use a narrow pan, and have the oil deep enough to reach half the height of a roll, making sure to turn the rolls over to fry each side.
• Makes 3 whole rolls. Cut them diagonally to make 6 half rolls. The deeper the cut, the prettier your finished dish!
• Serve with the Sweet Thai Chili Sauce as a dip.

CHICKEN AND AVOCADO ROLL

Steps:

• Spray a fry pan with cooking oil and fry garlic and chicken until browned.
• In a microwave container add cooked chicken, sour cream and dijonnaise cook on high for 1 min just to heat through.
• Cut roll in half and place sliced avocado, chicken mixture and kos lettuce inside.
• Yum.