Avocado Nigiri Sushi

By: Rachel Martin

2x cups of Obento Sushi Rice
Nori/ Seaweed, 1 -2 sheets
Tamanoi Sushinoko - Powdered Sushi Vinegar, 35 g packet (buy on Amazon)
Note, it would be extremely helpful to purchase a Musubi Mold for this as it halves assembly time. They are quite inexpensive on Ebay, Ali Express, Temu and most kitchen stores

1) Wash your rice in clean cold water until it runs clear
2) Cook rice in rice cooker adding 1&1/2 cups of water per cups of rice (3 cups of water per 2 cups)
3) While rice is cooking, cut Nori into 2cm wide strips using clean kitchen scissors
4) Once rice is cooked, place in a bowl and sprinkle entire packet of Tamanoi Sushinoko - Powdered Sushi Vinegar over rice then mix well but don't over mix, we don't want to turn it to mush
5) Let rice cool for about 10 minutes
6) Slice an avocado in half. Then quarters lengthways, then set aside
7) Using your Musubi Mold, fill it about halfway with the warm rice then press down
8) Carefully push the rice cake out onto the chopping board and slice off about 2 cm worth off the end to make it shorter. (Add that rice back to your bowl)
9) Sliced the cylinder of rice in half longways
10) Place a quarter or avocado along the rice lengthways then take a strip of Nori and wrap it around it horizontally shiny side facing out(Note, be careful lifting it so it doesn't fall apart. You can use a bit of water on your finger to seal the end)
11) Enjoy dipped in Soy Sauce. I prefer mine natural, but you can also add a dot or Kewpie mayonnaise to it if you like or some Siracha mayonnaise of you enjoy heat