Ingredients (2 servings)
Rice (cooked) |
550 g |
【A】
Vinegar |
3 Tbsp |
Sugar |
2 tsp |
Salt |
1 tsp |
Carrot (cut into thin strips) |
80 g |
Avocado (cut lengthwise into slices 1 cm wide) |
1/2 |
Squeezed lemon juice
|
As needed |
Cucumber (thickly cut into strips) |
1 |
Seaweed sheet |
1 |
S&B UMAMI TOPPING Crunchy Garlic with Chili oil |
Plenty |
S&B Wasabi Paste |
Served on the side |
Pickled ginger |
Served on the side |
Directions
- Mix the ingredients of 【A】 well and add the mixture to the rice, making vinegared rice.
- Cut the carrot into thin strips. Cut the avocado in half, remove the pit from the avocado half that has the pit, cut the halves lengthwise into slices 1 cm wide, and squeeze lemon juice over them. Thickly cut the cucumber into strips.
- Spread a sushi rolling mat, overlay plastic wrap on the sushi rolling mat, and spread a layer of 【1】 over the plastic wrap, covering an area equal to the size of one seaweed sheet.
- Place a seaweed sheet sideways over the rice, then place 【2】 as the roll core, and roll.
- Top with plenty of S&B UMAMI TOPPING Crunchy Garlic with Chili oil.
Serve with S&B Wasabi Paste and pickled ginger.