Avocado tempura sushi

Sushi comparable to a high-end Japanese restaurant

Ingredients

Cucumber 1

Avocado 2

Lemon 1/2,optional

Seaweedslices 2 sheets,eachcutinhalf

Sushirice 2 cups

Tempurafriedshrimp 8 pcs

Roe 2 scoops(tbsp)=20 g

Eel Optional

Spreadonsushi

Mayonnaise Appropriateamount

Blacksesame Appropriateamount

Vinegarwater(usedtodipyourhandswhenrollingsushi)

Water 1/4 cup

vinegar 2 teaspoons(TSP)

Cooking Instructions

Remove the head and tail of the cucumber, cut it in half, remove the cucumber seeds, and then cut the length in half.
Cut the avocado in half, twist it from side to side, break it, and use the tip of the knife to remove the core.
Peel the avocado and cut into thin slices.
Gently push the avocado slices diagonally with your hands, and then gently push them with the back of the knife to the length of the seaweed slices. This step can also be prepared when the sushi rolls are ready, as avocados are more susceptible to oxidation (you can use a few drops of lemon juice to prevent oxidation).
Prepare a sushi bamboo curtain and spread a layer of plastic wrap on top with a sheet of seaweed (the shiny side down). Spread sushi rice on top of seaweed slices, and to prevent it from sticking, you can dip your hands in a little vinegar water.
Reverse the seaweed slices covered with rice and top them with fried shrimp, cucumber slices, fish roe, or a little eel.
Start rolling from one end of the bamboo curtain and roll it a little tighter until the seaweed flakes are finished
Use the back of a knife to spread the avocado on the sushi rolls.
Spread a layer of plastic wrap on the avocado and roll the avocado and sushi tightly with a bamboo curtain, remember to be gentle during the operation, otherwise you will crush the avocado.
Use a sharp knife to cut the roll into 8 portions and wipe the knife with a damp towel after each cut. Remove the plastic wrap from the top and arrange the sushi on a plate.
Spread each sushi with fish roe, mayonnaise and sprinkle with some black sesame seeds.