Sushi with Avocado and Surimi

For sushi with avocado and surimi, first rinse the rice until the water remains clear. Bring to a boil in half a liter of water and cook with the lid closed at the lowest temperature for 15 to 20 minutes until the rice has completely absorbed the water (or cook according to package directions). Loosen with a wooden spoon. Place a folded crockery hanging under the lid and allow the long-grain rice to cool to lukewarm.

For the vinegar mixture, heat the vinegar and melt the sugar and salt in it. Let cool in a cold water bath and mix with the lukewarm long grain rice.

Remove the skin from the avocados and remove the pit from each. Cut the avocados into slices. Cut the surimi in half lengthwise. Cut the seaweed leaves into strips.

Wet your hands. Shape about two tablespoons of sushi rice into a sushi oval, coat with a little wasabi. Place avocado or surimi strips on top. Wrap the nori strip around (soften with a little water if necessary beforehand – but be careful not to tear the strip). Brush the seams with a little cold water. Serve sushi with avocado and surimi.

Preparation Tip:

Serve with sushi with avocado and surimi soy sauce and pickled ginger.

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