Avocado and Cucumber Uramaki

Instructions

1. 1
   Cook short-grain sushi rice in the water over low heat for 15 minutes (covered). Let rest for 10 minutes off the heat, then spread into a large non-metallic bowl and toss gently with the seasoned vinegar mixture. Let it cool to room temperature.
2. 2
   In a shallow plate, thoroughly combine the green aonori powder with both the white and black sesame seeds to create the decorative topping mix.
3. 3
   Wrap your bamboo sushi mat (makisu) with plastic cling wrap to prevent the rice from sticking to the wood slats.
4. 4
   Lay half a sheet of nori onto the mat, rough side facing up.
5. 5
   With slightly moistened hands, grab a small ball of cooked sushi rice and spread it evenly across the entire surface of the nori, going all the way to the edges.
6. 6
   Carefully flip the nori sheet over so that the rice layer is now facing down directly onto the plastic wrap.
7. 7
   Line up the creamy avocado strips and crisp cucumber sticks horizontally along the center of the dark nori sheet.
8. 8
   Roll forward firmly using the bamboo mat from bottom to top, tucking the ingredients tightly to form a neat, solid cylinder.
9. 9
   Before slicing, lift the log and press all sides gently into the shallow plate containing the aonori and sesame mix until the outer rice is completely coated in that bright green texture.
10. 10
    Using a very sharp, damp knife, slice the roll in half, and then into even bite-sized pieces (about 8 per roll). Arrange elegantly on a slate plate with chopsticks.