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

Приготування

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.

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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.

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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.

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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.

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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.

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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.

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Режим готуванняДрук

Поради

• 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.

Примітки

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.