Ingredients( 1 Roll)
100g freshly cooked Japanese style rice
2 tsp. rice vinegar
1/2 tsp. sugar
A pinch of salt
3-4 tbsp. Furikake seasoning or mixture of white/black sesame seeds
1/2 avocado, cut into strips
3cm cucumber, seeded and cut into match sticks
2 tbsp. mayonnaise
Shoyu Japanese soy sauce
Mix the rice, rice vinegar, sugar and salt in a bowl and set aside.
Lay a sheet of cling film on working surface and place the nori on top, then spread the prepared rice evenly to the edges of the nori.
Sprinkle the furikake seasoning or sesame seed mix over the rice. Cover the rice with another sheet of cling film and then a bamboo sushi rolling mat.
Carefully turn everything over and remove the cling film on the seaweed.
Place the avocado and cucumber strips together with mayonnaise on the seaweed. Place them about 5cm away from your side of the nori.
Lift up the mat, holding the fillings in place with your fingers. Then fold the whole sheet over to produce a roll.
Gently, but firmly, squeeze along the length of the roll and set aside for 15 minutes.
Remove the mat and cut into 10-12 slices and then remove the cling film.
Serve with Shoyu Japanese soy sauce and wasabi paste as a dip.