Ingredients:

  • 350g Uncooked white rice
  • 6 tablespoons Rakkyo pickle vinegar
  • 2 large sheets Nori seaweed
  • ½ Avocado
  • 1 Imitation crab stick
  • 1 tablespoon White sesame seeds

Instructions:

  1. Cook the white rice according to package directions or using your preferred method.
  2. While the rice is still warm, gently fold in the Rakkyo pickle vinegar until evenly distributed.
  3. Lay a sheet of plastic wrap onto a clean, flat surface.
  4. Evenly spread the seasoned sushi rice over the plastic wrap.
  5. Place the avocado and imitation crab batons in a straight line across the center of the rice.
  6. Place a sheet of nori on top of the rice, covering the filling.
  7. Using the plastic wrap to assist, carefully roll the sushi tightly.
  8. Slice the rolled sushi into 3 cm (approximately 1-inch) width pieces using a sharp, damp knife.
  9. Arrange the sushi pieces on a plate and sprinkle with white sesame seeds (optional).
  10. Serve immediately or chill briefly before serving.