Martha Stewart Avocado Sushi

Martha Stewart avocado sushi turns creamy avocado, julienned cucumber and carrot into fresh homemade vegetable rolls in 60 minutes. This easy party appetizer fits game day, potluck nights and summer cookouts, and each roll slices into 6 neat pieces with soy sauce.

Rinse the rice until the water runs clear, because that washes off the loose starch that makes sushi rice gluey. Skip it and the grains clump into a heavy paste that won't hold a clean roll.

Martha folds a vinegar mixture into the rice while fanning it, which cools the grains fast and keeps them glossy. She also pickles the ginger herself, so you get sweet, tangy slices for serving instead of the jarred kind.

Martha Stewart Avocado Sushi

0.0 from 0 votes

Course: AppetizerCuisine: American, JapaneseDifficulty: Medium

Servings

6

servings

Prep time

1

hour 

Cooking timeminutes

Calories

300

kcal

Seasoned sticky rice wraps around creamy avocado and crisp, lightly pickled vegetables in tidy rolls that slice into neat pieces. A thin swipe of mayonnaise and a sprinkle of sesame seeds add richness and crunch.

Ingredients

• 2 cups short grain white rice, preferably Japonica
  

• 3 -inch piece ginger, peeled
  

• 1 cup rice-wine vinegar
  

• 2 tablespoons sugar, plus 1 teaspoon
  

• Kosher salt
  

• 2 mini cucumbers, julienned (1 cup)
  

• 2 carrots, peeled and julienned (1 cup)
  

• 1/2 teaspoon sesame oil
  

• 1/4 cup mayonnaise
  

• 1 avocado, halved and thinly sliced
  

• 1 tablespoon toasted sesame seeds
  

• 6 sheets toasted nori
  

• Soy sauce, for serving
  

Directions

• Rinse the rice: Rinse 2 cups short grain rice in several changes of water, jostling it with your fingertips until the water runs clear. Then set it in a sieve over a bowl to drain for at least 20 minutes while you prep the rest.
• Make the pickled ginger: Thinly slice the 3-inch piece of ginger along the grain with a mandoline or peeler to get 1/2 cup. Blanch it in boiling water for 5 seconds, then drain it. Simmer 3/4 cup vinegar, 2 tablespoons sugar and 2 tablespoons water with a little salt. Set half aside for the rice and cool the ginger in the rest.
• Cook the rice: Bring the drained rice and 2 1/2 cups water to a boil, then drop the heat to the lowest setting. Cover and cook about 12 minutes until the water is absorbed. Let it sit covered for 10 minutes more, then move it to a large bowl.
• Season the rice: Cool the rice for 5 minutes, then fold in one-quarter of the reserved vinegar mixture with a wide spatula while fanning it. Cover with a clean kitchen towel and keep the remaining vinegar mixture for assembling.
• Marinate the vegetables: While the rice cooks, toss the cucumbers and carrots with the remaining 1/4 cup vinegar, 1 teaspoon sugar, 1 teaspoon salt and the sesame oil. Then leave them to soften slightly until you're ready to roll.
• Build the rolls: Place 1 nori sheet shiny-side down on a bamboo mat, dampen your hands with the vinegar mixture and press 3/4 cup rice across it, leaving a 1/2-inch border. Spread 2 teaspoons mayonnaise down the center, then layer 1/3 cup vegetables and a few avocado slices on top and sprinkle with sesame seeds.
• Roll and slice: Use the mat to fold the bottom third toward the center, press to compress the filling, then turn once more and press again. Wet a sharp knife with the vinegar mixture, cut the roll into 6 pieces, repeat with the remaining nori and serve with pickled ginger and soy sauce.

Tools for this recipe

• Benriner Japanese mandoline, Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use if I don't have a bamboo rolling mat?

Line a clean kitchen towel with plastic wrap and use it as your rolling guide. It works the same way, since you lift the edge to fold the roll over the filling and press it tight.

Why do I need to fan the rice while folding in the vinegar?

Fanning cools the rice quickly as the seasoning goes in, which keeps the grains shiny instead of mushy. A wide spatula or plastic bench scraper helps you fold without crushing them.

Can I make avocado sushi ahead of time?

It tastes best right after rolling, because the nori softens and the avocado browns as it sits. You can prep the pickled ginger and vegetables a few hours ahead, then roll just before serving.

Which vegetables work in place of cucumber and carrot?

Any crunchy vegetable cut into thin matchsticks works, like bell pepper, radish or scallions. Keep the pieces thin and the total filling near 1/3 cup per roll so it still closes and slices cleanly.

What's the most common mistake when rolling sushi?

Overfilling the roll is the usual problem, since too much rice or filling makes it burst when you press. Stick to 3/4 cup rice, leave the 1/2-inch border and wet your knife between cuts for clean slices.