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Avocado and Cucumber Sushi Maki Rolls Recipe from Real Foods

Making sushi rolls is very easy, and the more you practise your rolling technique the better your rolls will look. You could use white sushi rice if that is all you have, but brown rice has a lower glycaemic index and will give you not only more fibre, more minerals but also more B-group vitamins, known to help digest the carbohydrates in the rice.

Posted by: michael
On:

Cuisine

Japanese

Time

30 - 60 mins

Skill Level

Confident

Serves

2

Courses etc.

Lunch Box
Main Courses
Nibbles and Snacks
Recipes for kids
Starters

You will need

IngredientAdd
1 cup (about 200g) brown sushi rice More products
1 1/2 cups water
2 Tbsp mirin   More products
2 Tbsp brown rice vinegar More products
4 sheets nori seaweed More products
1/4 cucumber, finely sliced lengthwise More products
1 avocado, finely sliced lengthwise More products
pickled ginger for serving

Awaiting stock

 		More products
tamari for serving More products
a little wasabi paste, optional. We've used wasabi 'style' paste. More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • For the sushi rice:
  • Wash and drain the rice.
  • Put the rice in a small to medium saucepan. Add the water and allow to soak for 30 minutes to an hour.
  • Bring to the boil over medium to high heat, cover and simmer on low heat for about 30 minutes or until all the water has evaporated.
  • Season the cooked rice with the rice vinegar and the mirin.
  • How to make sushi rolls: You will need a sushi bamboo mat, a bowl with some water to moisten your fingers, and a sharp knife. You could if you wish, cover the bamboo mat in cling film to avoid any rice sticking to it and making it easier to clean the bamboo mat once you have finished.
  • Place a nori sheet on the bamboo mat.
  • Spread about 1/4 cup seasoned rice evenly over 2/3 of the nori sheet, with the uncovered part away from you.
  • Add a few cucumber and avocado slices on top of the rice, slightly off centre.
  • Roll the bamboo mat slowly, start by tucking in the end of the sushi nori nearest to you.
  • As you roll further, press lightly with both hands.
  • Just before you reach the end, dab water along the open end and then press to seal the roll.
  • Carefully remove the roll from the mat.
  • Cut the finished roll into 6 pieces, using a lightly moistened sharp knife.
  • Repeat with the other nori sheets and the rest of the rice, and serve the rolls with a little tamari in a very small bowl, a few slices of Japanese pickled ginger and a little wasabi if you wish.

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Brown Sushi Rice ORGANIC
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