Avocado and Vegetable Sushi Rolls

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Avocado and Vegetable Sushi Rolls

 

 

(See picture in " Photos " .)

 

See " How To Make Sushi " in " Photos " for step-by-step pictures or go to

http://www.gfcf.jassinc.com/sushi.html

 

 

I fell in love with avocado rolls from a near-by Japanese take away,

but I wanted to be able to make them at home to be sure of the

ingredients used so my whole family could enjoy them also. I was, at

first, apprehensive as they looked a little complicated and many

recipes I found were actually very complex. However, it only took me

two rolls before I got the hang of them. They really aren't difficult

at all !!! I'm not really sure if my method is 100% correct, but it

works for me. You should be able to find all the ingredients and the

bamboo mat for rolling in the supermarket.

 

This recipe makes a mix of avocado and vegetable rolls - how many of

each is up to you.

 

 

 

5 nori sheets

bamboo mat for rolling

 

 

Rice:

 

2 cups sushi rice

3 cups cold water

 

4 tablespoons (5 1/3 tbsp US) rice vinegar

3 tablespoons (1/4 cup) sugar

1/2 teaspoon salt

 

1 cup water

2 tablespoons (8 tsp) rice vinegar

 

 

Fillings:

 

 

Avocado Rolls:

 

1 avocado

GF vegan mayonnaise (optional)

1/2 lemon

 

 

Vegetable Rolls:

 

1 small carrot

10 cm (4 " ) piece cucumber

shitake mushrooms (rehydrated if dried)

sesame seeds (optional)

GF vegan mayonnaise (optional*)

 

 

GF soy sauce -OR- wheat-free tamari to serve (optional)

 

 

 

Cook the rice:

 

In a saucepan place 3 cups cold water with 2 cups sushi rice. Bring to

a boil. Reduce heat, cover and simmer for 20 minutes. Do not lift the

lid during cooking.

 

 

 

Prepare seasonings and fillings while rice is cooking:

 

Aim to have all the ingredients prepared and placed on separate plates

and bowls ready to roll when the rice has been cooked and cooled.

 

1. In a small bowl, mix together the 4 tablespoons rice vinegar, 3

tablespoons sugar and 1/2 teaspoon salt. This will be used to season

the rice.

 

2. In a slightly larger bowl (large enough to dip your hands in), mix

1 cup of water with 2 tablespoons rice vinegar. This will be used to

keep your hands and equipment moistened, and thus keeping the rice

from sticking to everything, while you are making the rolls.

 

3. Sprinkle a large tray or platter with this water and rice vinegar

solution. This will be used for cooling the rice.

 

4. Peel and slice the avocado. Squeeze the juice from the lemon over

the slices to prevent them from browning.

 

5. Slice the mushrooms and cucumber into matchsticks. Slice the

mushrooms.

 

 

 

Season and cool the rice:

 

 

1. When the rice has cooked add the sugar, vinegar and salt mixture to

the saucepan with the rice and gently stir through. You can buy

special rice paddles for this purpose, but a spoon or fork will

suffice - just be careful not to break up the grains.

 

2. Place the rice onto the moistened tray or platter. Spread it out.

Take a magazine, piece of cardboard or similar and fan the rice with

it (as you would you face on a hot day). Turn the rice occasionally

and continue fanning until the rice has cooled to around room

temperature.

 

 

 

Make your rolls:

 

 

1. Position your bamboo rolling mat so as to roll away from you. Place

one sheet of nori on your mat, shiney side down.

 

2. Dip your hands in the water and vinegar solution. Take a ball of

rice (about 1 cup) and place on the nori. Spread the rice by patting

it over the 3/4 of the nori closest to your body. The rice should be

around 6 mm (1/4 " ) thick. Neaten the two edges of the rice that will

be seen when the roll is finished. The 1/4 of the nori without the

rice will be the section that seals the roll.

 

3. Along the centre of the rice place your fillings.

 

4. Now start rolling. Lift the edge of the mat closest to you. I use

the mat to just start the roll, but you can use the mat for the whole

of the rolling process. Once the roll is started, I pull back the mat

and finish rolling (reasonably firmly) by hand, keeping the fillings

tucked in as I go. Then I wrap the mat around the roll, and, with

firm, even pressure, I run my hands along the mat, thus creating an

even and well sealed roll. If the roll doesn't seal completely, I use

a finger dampened in the water and rice solution to help it.

 

5. Using a very sharp knife damped in the water and vinegar solution

cut the rolls into the size desired - in half for longer rolls like

those sold at many take away shops, or into 6 or 8 pieces for the

smaller servings as shown in the photograph.

 

 

 

I like to refrigerate my rolls for a little while as I like them cold

and I find the nori tends to become less chewy. You can, however, eat

them straight way. Serve with a little GF soy sauce or tamari and enjoy.

 

 

 

Makes ten 10 cm (4 " ) long rolls, thirty 3 cm (1 1/3 " ) long rolls or

forty 2.5 cm (1 " ) rolls.