Ingredients
- 8 sheets of maki nori
- Sesame seeds toasted in a frying pan
- 2 avocados
- 1 cucumber
- 2-3 teaspoons of sushi vinegar
- Some peanuts
- Dried chilli pepper, in flakes
- Rice
Preparation
- Wash the rice with water then place it in a rice cooker or pot.
- Add twice the volume of rice in water and then heat.
- Cut the avocados in two, remove the stone then cut the two slices in half again to easily extract the fleshy part of the vegetable.
- Peel and cut the cucumbers into the finest strips you can manage.
- Cut/mix the peanuts into small chunks.
- Once the rice has cooked and has become slightly sticky, add 3 tablespoons of vinegar, one and a half of sugar and a teaspoon of salt.
- Roll out a sushi rolling mat and then place the first sheet of nori on the closest edge. The upward-facing side should be the one which is the most textured.
- Lightly wet the area of the nori where you’re going to place the rice, then spread the rice out, starting at the edge of the nori.
- Once the rice is evenly spread, add the ingredients.
- Lightly wet the opposite side of the nori – particularly the edge – then roll immediately.
- Roll tightly pressing firmly. Next push the the edges towards the inside and press firmly to pack down the roll.
- Repeat the above as many times as you’d like.
- Using a clean, sharp and slightly wet knife, cut the roll into two and place the two ends side by side.
- Cut into slices using swift, saw-like movements, without pressing the roll.
