1 avocado, peeled and sliced.
1 1/2 cups sushi rice.
3 tablespoons of sushi vinegar
4 slices of dried and roasted Japanese seaweed.
1 carrot, cut into thin slices
Half a teaspoon of salt.
– A sheet of bamboo (to make shoyishi roll)
-. 150 gm of cooked chicken, seasoned with mayonnaise.
-. Soy sauce to serve.
Wasabi sauce, to serve
Pickled ginger to serve.
How to prepare
We put the rice in a colander and wash it with cold water, then put the pot on low heat
Then we put two cups of cold water and add the rice to it to boil
We cover the pot, reduce the heat and leave it for about 10 minutes.
Then remove the pot from the stove and let it cool for another 10 minutes, with the lid not removed.
Then add the sushi vinegar gently to the rice and leave it to cool.
We put a slice of nori (dried and roasted Japanese seaweed slices) and put the shiny face down, with the lines facing the width and put it on a bamboo plate and put a little water on the palm of the hand and spread two tablespoons of rice on a sushi slice and put the chicken slices in the middle of the slice on the rice Then put the avocado and carrot slices, then roll the sushi slice using a bamboo sheet, pulling on it until the filling is completely enveloped.
After that, we wrap the slide with nylon paper and put it in the refrigerator to cool for 30 minutes.
Then we cut the sushi into slices of suitable thickness as desired, then serve it with wasabi sauce, bees and pickled ginger.