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sushi nigiri avocado

How To Make, Sushi Nigiri Avocado

To make sushi nigiri avocado you will need: sushi rice, and avocado.
To make the sushi rice view here

You can buy avocados at your local grocery store. It can take avocados from 1- 5 days to be ready to eat. Dark green ones are ready to be eaten, whereas lighter green color is not yet ready to be cut.

To make nigiri sushi you need to form sushi shapes with the sushi rice as shown in these photos.
Shape The Rice
It is easy to do, simply put rice in the palm of your left hand and form the shaped rice. You use your thumb(right hand) as your guide: just make the rice no longer than length of your thumb, and no wider than half length of your thumb.

You can also buy sushi nigiri molds which are sold online at Amazon and your local Asian grocer may sell them.

nigiri rice shaped

Wasabi paste is also used on the rice.
Once you have made the rice, put a dab of wasabi paste on top of each one as shown in this photo. Wasabi paste is very strong tasting, so just a dab is all that is needed.

nigiri rice shaped with wasabi
Cutting The Avocado
Now, we need to cut the avocado for the sushi nigiri. This cutting technique can also be used to prepare the avocado slices for certain specialty roll toppings like the avocado roll.

Use a ripen avocado, one that is darker green.

nigiri ripen avocado

We want to cut a slice that is about the same width as our sushi nigiri rice, so to do that, we cut both sides off the avocado as shown in this photo.

cut the avocado

Now we can slice the avocado to have a good length so it over hangs on the nigiri sushi rice.

avocado is peeled

You can hold the avocado by placing your fingers on either side of the avocado on the avocado pit.

avocado hand to slice

Take your knife and slowly cut the slice you need, make it not too thin, and cut it a good length.

avocado slice

Now put your slices on top of your sushi nigiri rice, and gently firm the avocado to the wasabi paste.

Add a small dish of soy sauce for dipping to your serving dish.


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