Avocado sushi is a nutritious option that combines the creamy texture of avocado with the fresh crunch of cucumber and the zing of pickled ginger. Avocados are rich in heart-healthy monounsaturated fats, which help lower bad cholesterol levels while maintaining good cholesterol.
This recipe's cucumber is hydrating and a good source of vitamin K, which is crucial for strong bones. The pickled ginger adds a spicy kick and contains gingerol, a compound with anti-inflammatory properties that can help soothe digestion.
Rice, the base of sushi, is a good source of carbohydrates that provide the energy needed for daily activities. The seaweed (nori) is packed with vitamins, minerals, and antioxidants, contributing to overall health.
Ingredients
2 cups of short-grain sushi rice
3 cups of water
5 sheets of nori (dried seaweed)
1/3 cup of rice vinegar
1/3 cup of sugar
3 teaspoons of salt
2 tablespoons of wasabi paste
1 cucumber, peeled, seeded, and cut into thin strips
1 avocado, peeled and sliced thinly
60g of pickled ginger, sliced thinly
Preparation
Begin by preparing the sushi rice. Put the rice in a medium saucepan with water. After turning up the heat to a boil, reduce it to a simmer. Allow the rice to simmer uncovered until the water is absorbed, which should take about 15 minutes. Once the water has evaporated, cover the saucepan and cook the rice on very low heat for an additional 5 minutes to ensure it is tender.
While the rice is cooking, prepare the sushi vinegar. In a small bowl, mix the sugar, salt, and rice vinegar. Stir until the sugar is completely dissolved. Once the rice is done, transfer it to a large bowl, and gently fold in the vinegar mixture while the rice is still hot. This will give the rice a shiny appearance and a slightly tangy flavor. Before using the rice for sushi, allow it to come down to room temperature.
Preheat your oven to 180°C (350°F).Arrange the nori sheets on a baking sheet in a single layer. Toast them in the oven for 2 minutes, or until they become slightly crisp. This step enhances the flavor and texture of the nori.
To assemble the sushi, place one nori sheet on a bamboo sushi mat, shiny side down. Wet your hands with water to prevent the rice from sticking to your fingers. Spread a thin, even layer of rice over the nori, leaving a small margin at the top edge to seal the roll. Take care not to compress the rice excessively.
Next, evenly distribute a thin strip of wasabi throughout the rice. Arrange a few strips of cucumber, avocado slices, and pickled ginger on top of the wasabi. Be mindful not to overfill the sushi, as it may become difficult to roll.
Using the bamboo mat, roll the sushi away from you, pressing gently but firmly to keep the roll tightly. Once the sushi is fully rolled, apply a little pressure to shape the roll into a cylinder. Carefully remove the bamboo mat.
Cut the sushi roll into 4cm (1.5 inch) wide pieces using an extremely sharp knife. Clean the knife with a damp cloth between cuts to ensure clean slices.
