She Strengthens

Mastering the Art of Inside-Out Sushi Rolls

Getting Started

Before you begin, prepare a batch of Sushi Rice according to the recipe. This will be the foundation of your inside-out sushi rolls.

Gather Your Ingredients

• 1 tablespoon seasoned rice vinegar or lemon juice
• 1 avocado, pitted, peeled, and thinly sliced
• 4 sheets of nori, cut in half crosswise
• 3 cups cooked and cooled Sushi Rice
• 1/4 cup toasted black and white sesame seeds
• 1 English cucumber, cut into 3-inch long matchsticks
• 1/2 cup grated carrot
• Pickled ginger, wasabi, and soy sauce for serving

The Rolling Process

To prevent browning, sprinkle the vinegar over the avocado slices. Next, place a bamboo mat on a flat work surface with the slats running horizontally. Cover the mat with a piece of plastic wrap, followed by a halved sheet of nori, shiny side down.

Laying the Foundation

Wet your fingers with water and spread approximately 3/4 cup of the Sushi Rice evenly onto the nori, leaving a 1/2-inch edge at the top uncovered. Press and spread the rice down firmly and gently, wetting your hands again if needed to prevent sticking. Sprinkle the rice with 1/2 tablespoon sesame seeds.

Adding the Fillings

Lay a second piece of plastic wrap over the rice. Flip the two over, so the rice side is down, with the mat underneath. Remove the top plastic wrap and line up a few sticks of cucumber and avocado to run down the center of the nori sheet, with a bit of both sticking out past the edge of the rice on the sides. Sprinkle the top of the avocado and cucumber with an even row of carrot.

Rolling It Up

Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to help shape the cylinder. When you get to the raw edge of nori, use your finger to lightly wet the nori, then continue to roll up so it’s sealed. The nori should stick to itself when the roll is complete.

Finishing Touches

Remove the plastic wrap and set the roll aside, covering with a damp cloth while you work to make the rest. Repeat until all of the rice has been used. Cut each roll in half, then in half again, and then in half again, so each roll results in 8 pieces. Serve with pickled ginger, wasabi, and soy sauce.