Mini avocado and cucumber temaki

Ingredients

For 1 serving

• Nori seaweed2
• Sushi rice35 g
• Rice vinegar1 teaspoon
• Avocado50 g
• Cucumber50 g
• Sesame seeds3 g
• Soy sauce1 teaspoon

Contains: gluten, soy, sesame,

Method

1. Rinse the sushi rice, rubbing it, until the water runs almost clear, then put it in a small pan with about one and a quarter times its volume of water; bring to the boil, cover, turn the heat to the minimum and cook for 12 minutes, until all the water is absorbed.
2. Transfer it to a wide bowl, dress it with the rice vinegar using cutting strokes of a spatula so you don't crush it, and let it cool to lukewarm.
3. Meanwhile, cut the nori sheets in half; peel the avocado and cut it into sticks, along with the washed cucumber.
4. With wet hands, spread a little rice over the left half of each half-sheet, lay avocado, cucumber and sesame diagonally on top and roll into a cone starting from the bottom corner.
5. Serve straight away, while the nori is crisp, with the soy sauce.