The combination of crisp vegetables, sweet teriyaki sauce, spicy mayo and crisp fried onions is sublime here.
180g (6oz/scant 1 cup) sushi rice
3 tbsp seasoned vinegar for sushi rice
4 nori half sheets
4 long slices of cucumber
1 small carrot, around 80g (3oz), cut into very fine matchsticks
8 slices avocado
teriyaki sauce, to drizzle
Spicy Mayo (included in the book ), to drizzle
ready-made fried onions, to sprinkle
soy sauce, wasabi and sushi ginger
Make the rice according to the instructions on page 14, using 220ml (8fl oz/1 cup) water and the seasoned vinegar. Divide the rice roughly into four portions.
Put a sheet of nori on top of the sushi mat, shiny-side down and with the longest edge lying horizontally. Spread a portion of the rice to cover, then flip the nori over. Arrange a length of cucumber in the middle of the nori, followed by the carrot, spreading it out to the ends. Add a couple of slices of avocado and spread out again so it is even. Roll up to make an inside-out roll. Do the same again to make three more rolls.
Slice each into eight pieces, then drizzle with the teriyaki sauce, a little spicy mayo and top with the fried onions. Serve with soy sauce, wasabi and sushi ginger.
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Japanese Cooking for the Soul: Healthy. Mindful. Delicious.
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