Ham, Cheese & Avocado Sushi Rolls recipe
SERVES 4 PREP 25 minutes + 15 minutes to drain + 10 minutes to stand + cooling COOK 15 minutes
Ingredients
1½ cups sushi rice
1½ cups water
2 tablespoons rice wine vinegar
4 nori sheets, halved
1½ tablespoons sesame seeds, toasted
2 teaspoons black sesame seeds, toasted 1 avocado, mashed
12 slices shaved leg ham
1 carrot, finely grated
50g low-fat tasty cheese,
cut into ½ cm-thick strips
Instructions
1 Rinse and drain rice until water runs clear.
Drain in a colander for 15 minutes.
Place rice and the water in a saucepan over moderate heat.
Cover; bring to the boil. Reduce heat to low.
Simmer, covered, for 12 minutes or until water has been absorbed (craters appear on surface).
Remove from heat. Stand, covered, for 10 minutes. Fluff with a fork.
2 Spread rice out over a large shallow glass or ceramic dish. Stir rice with a spatula to break up any lumps.
Gradually add vinegar while lifting and turning rice. Cover with
a damp tea towel. Set aside to cool.
3 For each nori roll, place a nori sheet, shiny-side down, on a bamboo sushi mat.
Using damp fingers, spread over a quarter of the rice.
Combine sesame seeds in a bowl. Sprinkle rice with 2 teaspoons of seeds.
4 Cover rice with plastic wrap.
Using mat, flip over so nori faces up. Remove mat, then slide plastic onto mat, nori-side up. Spread a quarter of avocado over nori. Arrange a quarter of ham, carrot and cheese along edge closest to you.
Roll up sushi fimly, using mat as a guide and being careful not to roll plastic wrapped in the sushi. Unroll mat, keeping sushi wrapped in the plastic. Use a sharp knife to cut sushi roll into
6 slices. Remove and discard plastic. Starting from step 3 of recipe repeat with remaining ingredients to make 24 pieces.
SERVES 4 PREP 25 minutes + 15 minutes to drain + 10 minutes to stand + cooling COOK 15 minutes
Ingredients
1½ cups sushi rice
1½ cups water
2 tablespoons rice wine vinegar
4 nori sheets, halved
1½ tablespoons sesame seeds, toasted
2 teaspoons black sesame seeds, toasted 1 avocado, mashed
12 slices shaved leg ham
1 carrot, finely grated
50g low-fat tasty cheese,
cut into ½ cm-thick strips
Instructions
1 Rinse and drain rice until water runs clear.
Drain in a colander for 15 minutes.
Place rice and the water in a saucepan over moderate heat.
Cover; bring to the boil. Reduce heat to low.
Simmer, covered, for 12 minutes or until water has been absorbed (craters appear on surface).
Remove from heat. Stand, covered, for 10 minutes. Fluff with a fork.
2 Spread rice out over a large shallow glass or ceramic dish. Stir rice with a spatula to break up any lumps.
Gradually add vinegar while lifting and turning rice. Cover with
a damp tea towel. Set aside to cool.
3 For each nori roll, place a nori sheet, shiny-side down, on a bamboo sushi mat.
Using damp fingers, spread over a quarter of the rice.
Combine sesame seeds in a bowl. Sprinkle rice with 2 teaspoons of seeds.
4 Cover rice with plastic wrap.
Using mat, flip over so nori faces up. Remove mat, then slide plastic onto mat, nori-side up. Spread a quarter of avocado over nori. Arrange a quarter of ham, carrot and cheese along edge closest to you.
Roll up sushi fimly, using mat as a guide and being careful not to roll plastic wrapped in the sushi. Unroll mat, keeping sushi wrapped in the plastic. Use a sharp knife to cut sushi roll into
6 slices. Remove and discard plastic. Starting from step 3 of recipe repeat with remaining ingredients to make 24 pieces.
