Name: Edamame and creamy avocado hand rolls
Prep time: 30 min
Cook time: 30 min
Yield: Makes 4 rolls
Cuisine: Japanese
Ingredients: ½ ripe avocado, peeled; few drops yuzu juice or lemon juice; 1½ tbsp Japanese mayonnaise (or 1 tbsp mayonnaise, ¼ tsp English mustard and ½ tsp rice vinegar); 2 tsp white sesame seeds; 100g/3½oz cooked edamame beans; 2 sheets nori (or 4 half-sized sheets nori); 200g/7oz cooked sushi rice; 4 tsp cress; 2 tsp wasabi (optional); dash light soy sauce; 2 tsp snipped fresh chives; pinch salt

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Makes 4 rolls
Dietary: Nut-free Pregnancy-friendly Vegetarian

Easier then you think, make these edamame and avocado rolls. A cone-shape roll of seaweed wrapped around a rice sushi filling.

By Yuki Gomi

From Saturday Kitchen

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Ingredients

½ ripe avocado, peeled
few drops yuzu juice or lemon juice
1½ tbsp Japanese mayonnaise (or 1 tbsp mayonnaise, ¼ tsp English mustard and ½ tsp rice vinegar)
2 tsp white sesame seeds
100g/3½oz cooked edamame beans
2 sheets nori (or 4 half-sized sheets nori)
200g/7oz cooked sushi rice
4 tsp cress
2 tsp wasabi (optional)
dash light soy sauce
2 tsp snipped fresh chives
pinch salt

Method

Place the avocado in a small bowl and mash with a fork until very smooth. Add the yuzu and mayonnaise and season with salt. Mix well to make an avocado sauce. Add the sesame seeds and edamame and mix gently.
There will be some thin lines on the nori sheets. Following one of these lines, cut each sheet in half with scissors, but be very careful as the sheets break easily.
Place a half-sheet of nori shiny-side down on your hand, with a short edge closest to you.
Wet the fingers of your other hand in a bowl of water and shake off any excess (damp fingers help when handling sticky sushi rice). Pick up a small handful of rice (roughly 50g/1¾oz) and quickly spread it over the bottom half of the nori sheet. It does not have to be spread too neatly. Place a quarter of the avocado mixture diagonally in the middle of the rice and top with 1 teaspoon cress. Add some wasabi, if using, to the middle of the rice and then add a quarter of the soy and chives.
Bring the bottom corner of the nori that is closest to you over the filling to meet the rice on the other side, making a triangle. Then roll the plain side of the nori sheet around it to make an ice-cream-cone shape.
Repeat with the remaining nori sheets and filling ingredients. Serve immediately.

Edamame and creamy avocado hand rolls

Ingredients

Method

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