Tuesday, October 14, 2008

Avocado Sushi


1 cup sushi rice (be sure to use authentic sushi rice which retain an appropriately sticky texture for expert rolling)
2 tablespoons rice vinegar
1 teaspoon rice wine
4 nori sheets
½ avocado, cut into thin slices
½ thin asparagus spears, blanced, cooled
¼ pound cured salmon (gravlax), sliced into ½ inch strips
1 tablespoon toasted sesame speed


Cook rice according to package instructions.While the rice is still hot, sprinkle with vinegar and rice wine.Toss to mix and cool completely.

Hold the nori over a low flame and gently heat it until the sheet turns bright green.Place the nori on a sushi mat,shiny side down, and pat ½ cup of rice with moist hands onto the nori sheet, leaving a one-inch border on the opposite edge.

Line slices of avocado and either asparagus spears or salmon strips across the center to fill the width of the roll.Pick up the edge of the mat closest to you, and tightly roll (jelly-roll style),pressing to keep compact.

Dampen the border to seal and let it set for five minutes.Repeat with the remaining ingredients.