BLACK RICE AVOCADO CALIFORNIA SUSHI ROLL

( Recipe by Vikram Khatri, Business Head and Executive Chef, Guppy, Delhi and Hello)

INGREDIENTS

3 cups cooked black sushi rice

2 nori sheets

1 tbsp cream cheese 1 avocado, halved, stone removed. Each half sliced length- wise into strips.

2 cucumber, shredded

1 pickled radish, shredded

1 carrot, shredded 4 tbsp roasted sesame seeds

2 tbsp flax seed

1 tbsp wasabi paste 4 tbsp gari ( 1 tbsp per portion)

4 tbsp soy sauce

( 1 tbsp per portion) 4 tbsp sushi vinegar

METHOD:

Cut the cucumber, radish and carrot into thin long strips and slice them further into juliennes. Pickle carrot and radish in sushi vinegar for two hours.

Cut each nori sheet into two halves. Place one half, the shiny and smooth end of the nori sheet, on a chopping board facing downward. Dip your hand in water, shaking off the excess.

Take a quarter of the black rice and place it on the middle of the nori sheet. Use your fingers to spread it out evenly till the edges. Sprinkle roasted sesame seed and

roasted flex seed on rice and turn the nori sheet with the rice upside down.

Apply wasabi with fore finger. Start spreading the other ingredients — avocado, cucumber strips, pickled carrot and radish followed by a spoonful of cream cheese and roll. Moisten the knife with a cloth, wipe off the excess water and cut the uramaki into eight equal parts. After each cut, please moisten the knife. Wipe off excess water.

Repeat the process with the other three nori sheets. Serve with gari, wasabi and soy sauce.