Prep 10 mins
Cook 10 mins
A fun recipe to make with the kids. Before making it, go shopping at an international market to find the ingredients. Even though all of the ingredients for this recipe can be found at your local supermarket it is fun to wander the aisles of the international markets and see things you normally wouldn't, especially if you find a really authentic market. My sons love investigating everything; from whole frozen rabbits (head and feet included) to pig ears, live octopi and many more culinary odities.
- 1 sheet nori
- 236.59 ml sushi rice, cooked to package directions and cooled to room temperature
- 2.46 ml rice wine vinegar
- 4.92 ml sesame seeds
- 1 small carrot
- 1 cucumber
- 1 avocado
- 5 slice water chestnuts
- 4.92 ml hoisin sauce
- Sprinkle the rice with vinegar and mix lightly.
- Dip your fingers in water to keep the rice from sticking to your fingers as you spread it onto the nori.
- Spread enough rice thinly and evenly onto nori to cover completely while leaving about 1 inch of nori uncovered at one end (finishing end). Sprinkle rice with sesame seeds.
- Spread 1/2" wide line of hoisin sauce on top of the rice along the width of the rice and nori at the beginning end.
- Add julienned carrots, cucumbers, water chestnuts and avacodos on top of the hoisin sauce, in a row, end to end the width of the nori sheet.
- Dip fingers in water and wet the last 1 inch of the finishing end of the nori so it will seal - like the glue on an envelope.
- Make a tight "jelly roll" starting at the begining end. Let the roll sit for 5 - 10 minutes and then slice into 8 - 10 even sections. Letting it sit for a few minutes will make the wrapper easier to cut. Use a serrated bread knife to cut the roll.
- Accompany with soy sauce, pickled ginger and wasabe.