5 dried nori sheets, halved crosswise
5 cups Sushi Rice
2 ounces assorted sprouts (such as radish, alfalfa, onion)
1 firm ripe avocado, peeled, pitted, cut into 1/4-inch-thick strips
2 ounces pickled ginger, drained
2 1/2 teaspoons chili sauce, optional
Accompaniments: soy sauce, wasabi paste, pickled ginger
Place nori shiny-side down on bamboo sushi mat. Using rice paddle, spread 1/3 cup Sushi Rice over nori forming 1/4-inch thick layer and leaving 1/2-inch border on long sides. Arrange 1/10 of sprouts, avocado and pickled ginger horizontally down center of rice. Drizzle 1/2 teaspoon chili-garlic sauce over fillings.
Starting with long edge nearest you and using bamboo mat as aid, roll rice-coated nori around fillings jelly-roll style. Using gentle pressing motion, compress roll forming round or square roll. Remove mat. Using very sharp knife, cut roll crosswise in half. Cut each half into 2 pieces, forming 4 pieces total. Repeat with remaining nori, rice, sprouts, avocado, ginger and chile-garlic sauce.
Serve sushi with accompaniments.
Active Time: 20 Minutes
Total Time: 20 Minutes
Yield: 8 Servings