California Roll Sushi

Ingredients

• 100 g sushi rice
• 1 tbsp Rice vinegar
• a pinch salt
• a pinch sugar
• 100 g daikon radish
• 1 chili pepper
• 100 g cucumber
• 0.5 Avocado
• 1 tsp lemon juice
• 50 g sesame seeds
• 2 toasted nori sheets

Instructions

1. 1.

   Wash the sushi rice thoroughly under running water in a sieve until the water runs clear.

2. 2.

   Add 150 ml water to an unheated cooking vessel and cook at 100°C for about 18 minutes in an electric steamer, stirring occasionally. Warm the rice vinegar and mix with salt and sugar.

3. 3.

   Transfer the rice to a bowl. With a rice or cooking spoon, stir crosswise while slowly pouring in the vinegar mixture. Fan the rice gently to cool quickly to room temperature and give it a nice shine.

4. 4.

   Peel and finely shred the daikon radish. Wash, deseed, and slice the chili into strips. Mix with the daikon. Halve the cucumber lengthwise, remove seeds, and cut into ~0.5 cm thick sticks.

5. 5.

   Peel the avocado, slice the flesh lengthwise into strips, and drizzle immediately with lemon juice. Toast the sesame in a dry pan without fat, remove, and let cool on a flat plate.

6. 6.

   Wrap the sushi mat with plastic wrap and place a nori sheet smooth side down. Spread half of the sushi rice over it, press lightly, then carefully flip so the rice lies on the plastic.

7. 7.

   On the lower third of the nori sheet lay half of the daikon, cucumber sticks, and avocado strips, then roll using the mat. Repeat with remaining ingredients to form a second roll.

8. 8.

   Cut each roll into six equal pieces and toss each piece in toasted sesame seeds.