Inside out Avocado Sushi and Sushi Rice Bowl

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WHOA, inside out sushi? WHAT FASCINATION!

I was thinking of that when I saw a wonderful picture of an inside out sushi. It’s funny that there really literally isn’t difference in taste between this and the regular version, but it looks amazingly cool!

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Today, I’ve actually done my main cooking, but I had so much extra time. If you know me, there’s no way I could just waste time, I had to make FOODS, haha, cos FOODS are my best friend, my favourite thing to consume! I was thinking on what I wanted to make, and this was it.

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I have made an avocado sushi recipe in the past but the photos were outdated, and I for once, wanted to use a FRESH avocado. I have this terrible habit of leaving avocados there too long and it kind of becomes overripe and brown before I use it…

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So after I wrapped one roll, I was like… Yup, I took all the photos I need, what will I do with the rest of the ingredients? I’m too darn lazy to make more. So I thought, and thought, and suddenly, a light bulb hit. OMG, wouldn’t be fun to make a rice BOWL that resembles a sushi?

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I’m sure some of you out there would want to eat stuff as fast as you can and save time, this is a brilliant way to do that. This has all the ingredients of a sushi, but put in a way that’s much easier to make! I have to say, eating avocado with rice, drizzled with soy sauce is AMAZING. You seriously have to try it to know just how good it taste.

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Inside out Avocado Sushi and Sushi Rice Bowl

Rice
1 cup & 3 tablespoons water
1 cup Japanese short grain brown rice (eg Sukoyaka Genmai)
1/2 cup sweet white rice
1 tablespoon rice vinegar

Sushi
Roasted seaweed sheets/nori for sushi (amount depends on how much sushi you’re making)
1/2 avocado
1 teaspoon mixed black and white sesame seeds

Rice Bowl
1/2 avocado
A pinch of black and white sesame seeds
A drizzle low sodium soy sauce
3-4 mini roasted seaweed snack sheets (I used Trader Joe’s)

To make the Rice: Add the water, brown rice, sweet white rice and rice vinegar into a saucepan. Turn the heat to high and bring the rice to a boil, which takes about 4-6 minutes.

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As soon as the water boils (don’t wait too long, otherwise the water will quickly dry up), turn the heat to medium low (3) and simmer for about 16-18 minutes.

Open the lid and allow the rice to cool down before using them.

To wrap the Sushi: Lay one roasted seaweed sheet/nori on a flat surface. Spoon the rice on top of the seaweed and spread it out across the entire surface. Use your fingers to press the rice down, so that it’s sticking together.

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Carefully turn the sheet over so that it’s inside out and the seaweed is facing you. Chop about 4-5 thin avocado slices and put it in the edge of the seaweed, the side closest to you.

Roll it up really carefully with your hands upwards from the edge where the avocado is and squeeze it tightly once it’s rolled up so the rice don’t fall out.

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Use a knife to cut away the edges, then slice it into 4-5 pieces.

To make the Rice Bowl: If you’re too lazy to roll the sushi, you could simply make a sushi rice bowl. Add the remaining rice in a bowl. Slice the avocado thinly into small pieces and put it on top. Sprinkle a little bit of sesame seeds.

Drizzle the top with some low sodium soy sauce and finally, slice some mini roasted seaweed snack on top.

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Inside out Avocado Sushi and Sushi Rice Bowl
Serves: 3
 

Ingredients
Rice
  • 1 cup & 3 tablespoons water
  • 1 cup Japanese short grain brown rice (eg Sukoyaka Genmai)
  • ½ cup sweet white rice
  • 1 tablespoon rice vinegar
Sushi
  • Roasted seaweed sheets/nori for sushi (amount depends on how much sushi you’re making)
  • ½ avocado
  • 1 teaspoon mixed black and white sesame seeds
Rice Bowl
  • ½ avocado
  • A pinch of black and white sesame seeds
  • A drizzle low sodium soy sauce
  • 3-4 mini roasted seaweed snack sheets (I used Trader Joe’s)

Instructions
  1. To make the Rice: Add the water, brown rice, sweet white rice and rice vinegar into a saucepan. Turn the heat to high and bring the rice to a boil, which takes about 4-6 minutes.
  2. As soon as the water boils (don’t wait too long, otherwise the water will quickly dry up), turn the heat to medium low (3) and simmer for about 16-18 minutes.
  3. Open the lid and allow the rice to cool down before using them.
  4. To wrap the Sushi: Lay one roasted seaweed sheet/nori on a flat surface. Spoon the rice on top of the seaweed and spread it out across the entire surface. Use your fingers to press the rice down, so that it’s sticking together.
  5. Carefully turn the sheet over so that it’s inside out and the seaweed is facing you. Chop about 4-5 thin avocado slices and put it in the edge of the seaweed, the side closest to you.
  6. Roll it up really carefully with your hands upwards from the edge where the avocado is and squeeze it tightly once it’s rolled up so the rice don’t fall out.
  7. Use a knife to cut away the edges, then slice it into 4-5 pieces.
  8. To make the Rice Bowl: If you’re too lazy to roll the sushi, you could simply make a sushi rice bowl. Add the remaining rice in a bowl. Slice the avocado thinly into small pieces and put it on top. Sprinkle a little bit of sesame seeds.
  9. Drizzle the top with some low sodium soy sauce and finally, slice some mini roasted seaweed snack on top.


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