Sushi Rolls with Avocado and Tomato

Ingredients

• 250 g sushi rice
• 2 tbsp rice vinegar
• 4 nori sheets
• 120 g sun‑dried tomatoes (in oil)
• 1 Avocado
• 1 tsp Lime juice
• 1 tbsp fruit vinegar
• 30 g sugar
• 1 tsp salt
• 2 tbsp light sesame seeds
• watercress (for garnish)

Instructions

1. 1.

   Rinse the rice in a sieve until the water runs clear. Drain for at least 20 minutes, then bring to a boil with 300 ml water. Simmer gently for about 2 minutes, turn off the heat and let it steam covered for another 10–15 minutes. Remove the lid, cover the pot with a cloth and cool for an additional 10–15 minutes.

2. 2.

   While the rice rests, toast each nori sheet once in a non‑stick pan over high heat until lightly browned on one side. Set aside to cool. Drain the sun‑dried tomatoes, pat dry and slice into strips. Halve the avocado, remove skin and pit, then cut the flesh into strips and drizzle with lime juice.

3. 3.

   Heat the rice vinegar, fruit vinegar, sugar and salt in a small pot until dissolved. Cool slightly and fold into the cooked rice.

4. 4.

   Place one nori sheet on a bamboo mat and spread 5 mm of rice over it, leaving space at the edges. Sprinkle sesame seeds and lay ¼ of the tomato strips and avocado slices on top. Using the bamboo mat, roll tightly, then remove the mat and cut the roll into 6–8 pieces.

5. 5.

   Repeat with remaining ingredients and serve the sushi rolls garnished with watercress as desired.

6. 6.

   Serve with soy sauce or ponzu sauce.