Nori Rolls with Avocado and Cucumber

Make nori rolls with avocado and cucumber, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 sheets, about 6 g Nori sheets
80 g Cooked white rice (Warm or at room temperature. Straight from the fridge it will not stick. Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
50 g Avocado (Flesh only. Half a medium avocado is about 70 g.)
60 g Cucumber
1 tsp Rice vinegar
1 tbsp, about 15 g Soy sauce
A pinch Salt
Ingredient notes on the recipe page.

METHOD
1. Stir the rice vinegar and salt through the rice and leave it to cool to warm.
2. Lay a nori sheet shiny side down. With wet fingers, press half the rice over the nearest two thirds of it, leaving a bare strip at the far edge.
3. Lay half the avocado and cucumber in a line across the rice, roll up tightly from the near edge, and wet the bare strip to seal. Repeat.
4. Cut each roll into four with a wet knife and dip in the soy.

Contains gluten cereals and soya.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/nori-rolls-avocado-cucumber

AI-generated images illustrating the recipe.

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