CUCUMBER AND AVOCADO SUSHI | ALLRECIPES
Provided by: Lexi S
Categories: Appetizers and Snacks
Total time: 1 hours 0 minutes
Prep time: 35 minutes
Cook time: 25 minutes
Yield: 6 servings
|1 ¼ cups water|
|1 cup uncooked glutinous white rice (sushi rice)|
|3 tablespoons rice vinegar|
|1 pinch salt|
|4 sheets nori (dry seaweed)|
|½ cucumber, sliced into thin strips|
|1 avocado – peeled, pitted and sliced|
- 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.
Calories 170.8 calories, CarbohydrateContent 28.7 g, FatContent 5.1 g, FiberContent 3.2 g, ProteinContent 3 g, SaturatedFatContent 0.8 g, SodiumContent 5.7 mg, SugarContent 0.5 g
AVOCADO SUSHI RECIPE | MARTHA STEWART
Provided by: Martha Stewart
Categories: Rice Recipes
Total time: 1 hours
Prep time: 1 hours
Yield: Makes 6 rolls
|2 cups short grain white rice, preferably Japonica|
|3-inch piece ginger, peeled|
|1 cup rice-wine vinegar|
|2 tablespoons sugar, plus 1 teaspoon|
|2 mini cucumbers, julienned (1 cup)|
|2 carrots, peeled and julienned (1 cup)|
|1/2 teaspoon sesame oil|
|1/4 cup mayonnaise|
|1 avocado, halved and thinly sliced|
|1 tablespoon toasted sesame seeds|
|6 sheets toasted nori|
|Soy sauce, for serving|
- 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.
How to make sushi rolls with avocado?
Slice thin lines in one half of avocado and then carefully scoop out with a spoon. Cut the avocado slices into thin strips. Place veggies on their own plate to work from when making sushi rolls. Set a bowl of water near by to wet your fingers with.
What makes a healthy sushi roll?
Filled with mango, avocado, and cucumber, it makes a healthy, delicious sushi roll. Make the sushi rice: In a medium saucepan, combine the rice, water, and olive oil and bring to a boil.
What is the healthiest way to make sushi?
Filled with mango, avocado, and cucumber, it makes a healthy, delicious sushi roll. Make the sushi rice: In a medium saucepan, combine the rice, water, and olive oil and bring to a boil. Cover, reduce the heat, and simmer for 45 minutes. Remove the rice from heat and let sit, covered, for 10 more minutes.
How do you cut cucumber and avocado in half?
Slice the 1/2 cucumber into matchsticks, same way as carrot. Slice thin lines in one half of avocado and then carefully scoop out with a spoon. Cut the avocado slices into thin strips.