We use the term "spa" loosely - the colors and textures of this roll remind us of our time living in California. The sweet-sour ginger is a great contrast to the creamy avocado. We like to give the roll a smear of chili-garlic sauce to give the ginger an extra burst of heat.
- 5 dried nori sheets, halved crosswise
- 5 cups sushi rice (see recipe)
2 ounces assorted sprouts (such as radish, alfalfa, onion)
- 1 firm ripe avocado, peeled, pitted, cut into 1/4-inch-thick strips
- 2 ounces pickled ginger, drained
- 2 1/2 teaspoons chili sauce, optional
Accompaniments: soy sauce, wasabi paste, pickled ginger
Companion recipe: Sushi Rice
Place the nori shiny-side down on a bamboo sushi mat. Using a rice paddle, spread 1/3 cup sushi rice over the nori, forming a 1/4-inch-thick layer and leaving a 1/2-inch border on the long sides. Arrange 1/10 of the sprouts, avocado and pickled ginger horizontally down the center of the rice. Drizzle 1/2 teaspoon chili-garlic sauce over the fillings.
Starting with the long edge nearest you and using the bamboo mat as aid, roll the nori around the fillings jellyroll-style. Using a gentle pressing motion, compress the roll, forming a round or square roll. Remove the mat. Using a very sharp knife, cut the roll crosswise in half. Cut each half into 2 pieces, forming 4 pieces total. Repeat with the remaining nori, rice, sprouts, avocado, ginger and chili-garlic sauce.
Serve the sushi with accompaniments.
Recipe created exclusively for Cooking.com by Robert Danhi and Estrellita-Leong Danhi.
Serving size = 1 piece
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
39 calories; 1g total fat; 0mg cholesterol; 34mg sodium; 7g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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