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Spicy Cucumber Guacamole Sushi Roll—Getting back into a school routine

Spicy Cucumber Guacamole Sushi Roll

Makes 1 roll (8 pieces)

8 fluid ounces water
2 tablespoons rice vinegar
1 tablespoon mayonnaise
1/2 teaspoon sriracha
1 sheet nori seaweed
1 1/2 cups prepared sushi rice (cooked Japanese rice seasoned with a sweetened rice vinegar—click the sushi rice link for my recipe)
2 tablespoons guacamole
1/4 Japanese cucumber, cut into thin matchsticks
1/4 teaspoon toasted sesame seeds

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1. Mix the water and rice vinegar together in a small bowl and set aside.

2. Mix the mayonnaise and sriracha together in another small bowl and set aside.

3. Place a bamboo rolling mat on a work surface, with the bamboo pieces running horizontally.  Place a whole sheet of nori, shiny-side-down, on the bamboo rolling mat.  Moisten your hands lightly with the vinegared water and pick up the sushi rice.  Gently spread the prepared sushi rice evenly across the nori, leaving  a 1-inch margin along the edge of the nori furthest from you.

4. Spread the guacamole in a line across the center of the sushi rice, from left to right.  Repeat with the spicy mayonnaise mixture.  Lay the cucumber matchsticks on top of the guacamole and spicy mayonnaise and then sprinkle the fillings with the toasted sesame seeds.

5. To roll up the sushi, place your thumbs under the rolling mat and lift the nearest edge of the mat with your thumbs and index fingers.  Hold the fillings in place with the rest of your fingers.  Use the mat to fold the edge of the nori over the fillings.  Pull back the edge of the bamboo rolling mat (so that you do not roll it into the sushi) and continue to roll tightly until the whole roll is complete.  The 1-inch of exposed nori at the far end will seal the roll.

6. Now place the bamboo mat over the roll, holding the mat securely, and gently place even pressure along the roll to firm up the roll and square off the edges slightly.  Remove the sushi from the bamboo rolling mat.  Cut the roll in half, using a sharp knife moistened with the vinegared water.  Then cut each half-roll into quarters (so that you end up with 8 pieces), wiping the blade of the knife with a moist cloth to remove the rice residue when necessary.  Be careful not to push down too hard with the knife, which will cause the pieces to be misshapen and will push rice out of the slices.  A gentle sawing motion is best!

*Recipe Notes: If you want larger pieces, you can cut the roll into 6 pieces instead!  Not a big fan of spicy things?  Use just mayo, or skip the mayo altogether!