Avocado Roll, inspired by a sushi restaurant at Multiplaza in Panama City

Method

1. Rinse the sushi rice in a bowl, changing the water until it runs almost clear. Drain, put it in a pot with the 1 1/4 cups (300 ml) water, bring to a boil, cover, lower the heat and simmer 15 minutes. Turn off the heat and let it rest covered 10 minutes.

   25 min

2. Stir the rice vinegar, maple syrup and salt together until the salt dissolves. Spread the hot rice in a wide bowl, pour the mixture over and fold it in gently with a spatula. Let the rice cool to room temperature.

   15 min

3. Meanwhile, cut the carrot into fine matchsticks. Peel the mango and cut half into thin strips and half into thin slices. Halve the avocados: cut one into strips for the filling and the other into very thin slices for the top.

   10 min

4. Dip 2 rice paper sheets in warm water for a few seconds and lay them overlapping on a damp board. Spread half the rice in a log across the lower third, then lay half the carrot, mango strips, avocado strips and a small handful of sprouts on top. Fold the bottom edge over, tuck in the sides and roll up tightly. Repeat for the second roll.

   10 min

5. Lay the thin avocado and mango slices along the top of each roll, alternating them, and press gently with a piece of plastic wrap so they hug the roll.

   5 min

6. With a sharp, wet knife, cut each roll into 8 pieces, wiping the knife between cuts. Arrange on a plate, top with the remaining sprouts and the white and black sesame seeds, and serve with pickled ginger, wasabi and soy sauce.

   5 min

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Tips

• Use two overlapping rice paper sheets per roll so it holds together when sliced.
• Squeeze a few drops of lime over the avocado slices if you prepare the rolls ahead, so they stay green.
• Short-grain brown rice works too; cook it about 40 minutes with a little more water.

Notes

Inspired by an avocado roll Ely ate at a sushi restaurant in Multiplaza, Panama City, Panama, on April 22, 2026. This is a home version, not the restaurant's recipe.