Sushi (Maki) with Ginger-Avocado Sauce

Ingredients

• 600 g sushi rice (sticky rice from the Asian store)
• 5 tbsp rice vinegar
• 1.5 tbsp sugar
• 0.5 tsp Salt
• 1.5 avocados
• 1 small zucchini
• 2 tbsp Light soy sauce
• 6 nori sheets
• 3 cm ginger
• 1 tsp wasabi
• 1 tbsp light soy sauce
• Teriyaki sauce (for serving)

Instructions

1. 1.

   Wash the rice briefly under cold running water, then let it drain slightly and place it in a pot. Add 600 ml water. Bring everything to a boil, then reduce heat to low and cover the pot to allow the rice to steam. Meanwhile, heat 3 tbsp rice vinegar with sugar and salt in a small saucepan and stir until dissolved; mix this into the cooked rice. Halve the avocados, remove the pits and peel them. Wash and halve the zucchini. Cut the vegetables into sticks about 5 cm long. Mix the remaining rice vinegar with soy sauce and marinate the vegetable sticks in it.

2. 2.

   For the dip, halve the remaining avocados, pit them and peel them. Peel the ginger and cut six thin strips for garnish; set aside. Dice the rest of the ginger very finely. Combine the ginger cubes with avocado flesh, wasabi, and soy sauce in a blender and puree until smooth.

3. 3.

   Lay the nori sheets shiny side down on a bamboo mat and spread the rice evenly over all six sheets. Place the vegetable sticks lengthwise, tightly packed, in the center. Roll the nori sheets firmly around the filling and slice each roll into 3 cm thick pieces with a sharp knife. Arrange the slices on plates with the dip. Garnish with ginger strips and serve each with a small bowl of teriyaki sauce.