Avocado Hand Rolls
Published July 25, 2024
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup short-grain or medium-grain rice, such as sushi or Calrose
- 2teaspoons sugar
- 1teaspoon coarse kosher salt or fine sea salt
- 4teaspoons rice vinegar
- 10 to 15grams gim or nori (roasted seaweed, often labeled “snack,” that comes in packets)
- 1ripe avocado, thinly sliced
- Lime wedges, for serving (optional)
- Soy sauce, for serving (optional; see Tip)
For the Sushi Rice
For the Hand Rolls
Nutritional analysis per serving (2 servings)
538 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 91 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 9 grams protein; 536 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the sushi rice: Rinse the rice in a sieve under cold running water, shaking constantly, for just a few seconds. Add to a medium pot with 1½ cups cold water and soak for 10 minutes. Bring the water to a simmer over high heat, then adjust the heat to very low, cover and continue simmering without peeking for 17 minutes.
- Step 2
Remove from the heat, and as quickly as you can, open the lid, cover the pot with a clean kitchen towel and tamp on the lid again. Let the rice finish steaming, covered, until the grains are soft, distended and a little shiny, at least 10 minutes. Stir in the sugar, salt and rice vinegar.
- Step 3
For the hand rolls: Serve the rice with the seaweed sheets and sliced avocado, spritzed with the optional lime. To eat, take a seaweed sheet in one hand, and with the other hand, add a small spoonful of rice to the seaweed and top with an avocado slice. Fold the seaweed around the fillings like a taco and dip in the soy sauce or dipping sauce (see Tip).
- For a bright, flavorful dipping sauce for the hand rolls, stir together 1 tablespoon soy sauce, 1 teaspoon fresh lime juice, a dash of granulated sugar and a pinch of shichimi togarashi.
Private Notes
Comments
Delicious. I loved the simplicity and the flavors (I used the soy lime dipping sauce and shaved cucumbers). My only problem was in the implementation. Even with just a teaspoon or two of rice my rolls were a total mess and I ultimately needed to turn them into little sandwiches to keep everything together. Next time I will use less avocado (just one slice!) and less cucumber. I will also not drizzle the soy lime sauce over the rice, as that seemed to affect the structural integrity of the rolls.
New meal in rotation. Adding sushi-grade fish was amazing and don't skimp on the dipping sauces! ERIK KIM DOES IT AGAIN!
This is an excellent toddler meal. Mine loved preparing the sushi rice with me and then making his “sushi tacos.” Will definitely make again with other filling options.
Snack size (at least where I live) is not close to being large enough - otherwise super delish!
So simple yet delicious. My new go-to vegan snack when I’m at my Korean in-laws house. Also, thanks for the introduction to shichimi togarashi! Can’t wait to explore other uses for it.
I adore Eric's recipes. The beauty of this dish is that the rice and seaweed are basically a blank canvas. No avocados? No problem. Fill it with whatever you desire. Leftover roast chicken. Canned tuna. Spam! Although, what is better than rice and avocado? So good. The soy sauce dip sounds amazing. I'm eating this for lunch!