Avocado Maki Roll
A refreshing blend of creamy avocado, crisp cucumbers, and sweet carrots wrapped in tender sushi rice. Paired with a drizzle of our signature Asiannaise spicy mayo, and served alongside tangy pickled ginger and fiery wasabi, this dish offers a perfect harmony of flavors and textures. A delightful twist on a classic favorite!
Equipment
- Sushi Rolling Mat
- Sharp knife
- Cutting board
- Pot with lid
- Mixing bowl
- Wooden spoon
Ingredients
Sushi Rice:
- 1 cup Sushi Rice
- 1 cup Water
- 2½ Tbsp Rice vinegar
- 2½ Tbsp White sugar
- ¾ tsp Kosher salt
Asiannaise:
- 1 cup Kewpie Japanese Mayo
- 2 Tbsp Soy Sauce (Tamari for Gluten Free version)
- 1 Tbsp Rice Vinegar
- 1 tsp Mirin
- 1 tsp Dijon Mustard
- 1 tsp Sesame oil (Toasted works too!)
- 1 clove garlic (Minced)
- 1 tsp Fresh ginger (Grated with a microplane)
- 1 Tbsp Honey
- 5 Tbsp Sriracha sauce
- 1 Tbsp Chives (Finely chopped)
- 1 Tbsp Black Sesame Seeds
Avocado Maki Rolls:
- 1 Carrot (Julienned)
- 1 Cucumber (Julienned and seeds scooped out with spoon)
- 1 Avocado Thinly sliced
- 4 ea Nori Sheets
- ¼ cup soy sauce (For brushing the Nori)
- 1 bottle Sriracha sauce (For added spice and flavor)
Instructions
Sushi Rice:
- Place uncooked sushi rice in a pot. Cover with cool water, swish rice around, then carefully pour off cloudy water. Repeat this rinsing process 7 times, until water runs clear when poured out.
- Add 1 cup fresh water to rice in the pot and place overhigh heat. Bring to a boil and immediately reduce to a low simmer.
- Cover and simmer for 15 minutes
- Remove from heat and rest 10 minutes undisturbed.
- While rice is resting, combine rice vinegar, sugar, and salt in a small sauce pot. Over low heat dissolve salt and sugar into vinegar.
- Transfer rice to a large bowl.
- Sprinkle ¼ of vinegar mixture over rice. Gently fold rice to combine. Repeat this process until all of the vinegar mixture has been incorporated into rice and rice has taken on a glossy appearance.
Asiannaise:
- In a mixing bowl, combine kewpie, soy sauce, rice vinegar, mirin, dijon mustard, sesame oil, and sriracha sauce. Whisk ingredients until well blended.
- Add the minced garlic and grated ginger to the mixture, incorporating the flavors for a delightful kick.
- Drizzle in the honey to balance the savory, spicy, and sweet elements in the asiannaise.
- Stir in the freshly chopped chives for an oniony note.
- Whisk the sauce until it becomes a smooth and creamy consistency.
- Refrigerate the asiannaise for 30 minutes to allow the flavors to combine.
- Before serving sprinkle in black sesame seeds.
Avocado Maki Rolls:
- Lay the bamboo sushi rolling mat on a clean surface. Optionally, cover the mat with plastic wrap for easier rolling and cleanup if you are using a bamboo mat and not a silicone mat.
- Place a nori sheet shiny side down on the sushi mat.
- Lightly brush the rough side of the nori with soy sauce using a small brush or spoon. This will add an extra layer of flavor to your rolls.
- Wet your fingers with water to prevent sticking, then spread a thin layer of sushi rice evenly over the nori, leaving about 1 inch of space at the top edge of the nori for sealing.
- Place a few slices of avocado, cucumber, and carrot horizontally across the center of the rice.
- Lightly drizzle sriracha sauce over the fillings for an extra kick of heat.
- Lift the edge of the sushi mat closest to you and start rolling the nori over the fillings, using your fingers to keep the fillings in place as you roll. Press gently but firmly as you roll to ensure a tight, even roll.
- When you reach the edge of the rice, wet the exposed strip of nori at the top with a little water to seal the roll.
- Transfer the roll to a cutting board. Use a sharp knife to slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.