Avocado, Lime and Carrot Maki Rolls

Now, you'll have to forgive me here as this is NOT a new recipe. It's already on the blog back in 2008 but was hidden away in a post titled "Anniversary Dinner" with a rather terrible photo! As this is one of our favourite recipes I felt it needed it's own post and a photographic makeover :-) 

These are just standard vegan maki rolls but I love the addition of fresh lime juice with the avocado and the sprinkling of black sesame seeds. These would be a good starting point if you are new to making sushi as they really are very easy with pretty standard flavours. That being said, I've never ventured from making anything other than these as we love them so much!

Avocado, Lime and Carrot Maki Rolls

Makes 12 or 16 rolls in total.

125g dry weight sushi rice (must be labeled sushi rice - no other)
180ml water
1 Tbsp rice vinegar
1/2 Tbsp mirin
1 tsp caster sugar
1/2 tsp salt
2 sheets nori 
1/2 avocado, sliced and generously tossed in fresh lime juice.
carrot sticks
black sesame seeds
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Wasabi and Soy Sauce to serve (and pickled ginger if you like).

First, you may want to just follow the instructions for cooking the rice on your packet of sushi rice. I think every pack I have bought has had different instructions! These are simply the instructions for the pack I buy most often. Place the rice and water in a saucepan and put lid on. Bring to the boil, reduce heat and simmer for 10 minutes. Turn off heat and let sit for 15 minutes, do not lift lid. Whisk together the rice vinegar, mirin, sugar and salt until all dissolved. Tip rice into a large bowl and pour the dressing over then use a rubber spatula and fold the dressing in until rice is room temperature and texture changes to thick and sticky, be gentle as you don't want to crush the grains.

Place the nori onto a bamboo sushi rolling mat, shiny side down. Keep a bowl of cold water mixed with some rice vinegar nearby. Wet your hands in this. Place half the rice onto the mat leaving about and inch and a half bare at the other end. Press down with damp hands until evenly spread out then gently press down all over till nice and even then sprinkle with the black sesame seeds. 

Lay down the avocado and carrot sticks a little off centre. 

Using the mat, roll up, holding down fairly firmly, when you get to the end, wet the bare part of the nori with the vinegar water and finish rolling. Unroll the bamboo mat, transfer the 'log' to a cutting board and using a sharp, serrated knife that you've dipped in the vinegar water cut into 6 even pieces (or 8 for smaller maki).

Repeat with the other sheet of nori and leftover rice. Serve with wasabi and soy sauce.

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Nutritional Information: based on 6 rolls, no dips.

Calories: 315

Fat: 7.1g

Sat Fat: 0.9g

Protein: 6.1g

Fibre: 4.6g

Carbs: 58.6g

Sugar: 3.7g

Sodium: 638mg

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Summer Rolls

Mini Wonton Rolls

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