Avocado futomaki
How to make sushi
Mushroom hosomaki
Avocado futomaki
Pinwheel sushi
Uramaki sushi
Roll your own - Temaki
Sesame aubergine nigiri
Square sushi
Warm bbq aubergine sushi
Asparagus sushi
chirashi sushi
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
3 to 4 rolls
Futomaki are the thicker sushi rolls. If you want a vegan version of this recipe use vegan mayonnaise.

1 red pepper
little vegetable oil
1 avocado
2 tbsp mayonnaise
1 tbsp wasabe
Juice of 1 small lime
1 batch sushi rice
3 to 4 sheets of nori

First of all brush the pepper with a little oil and roast it in a hot oven for about 45 minutes until the skin is loosened and starting to blacken. Place it in a bowl covered with cling film to cool. When cool, peel it, lightly scraping off any seeds as you do so. Do not be tempted to wash the pepper with water as you will lose valuable flavour.
Cut the avocado in half lengthways, pull the two sides apart, and remove the pip by piercing the pip with the blade of a knife (with a light tapping action) and twisting. Scoop out the flesh with a large spoon, slice it up and place the avocado into a bowl. Add the rest of the ingredients and mix thoroughly.
Take one sheet of nori and place it onto a work surface or your sushi may. Press in your sushi rice until it covers about two thirds. You will need a bowl of warm water to rinse your fingers as you go. Place some of the avocado in a line and then top with strips of your red pepper. Roll tightly dampening the last bit of nori with a little water if you nedd to make it stick.

Cut with a sharp, clean knife and serve at room temperature with soy, wasabe and pickled ginger.
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Nori seaweed is used for wrapping around rice to create nori sushi but has many other uses. It is dry and made in a similar way to paper - but using seaweed. You will find it in large sheets in most Asian grocers.

Nori seaweed is high in fibre, vitamins, protein and minerals. It provides calcium and iron and contains other important trace minerals and is traditionally eaten to strengthen the circulatory system and help lower cholesterol.
Wasabi is a Japanese horseradish with a strong, hot flavour that doesn't leave an afterburn in the mouth. A bit like snuff it can freeze your brain if you take to much - not literally!

It can be bought in powder form, in which case you mix it with a little water to form a green paste, or pre mixed in a tube. Use whichever you prefer - the tubed stuff is more convenient. Whenever you serve sushi serve some of this as well along with some pickled ginger and soy sauce.

Pickled ginger is always served with sushi and is meant to be used as mouth cleanser inbetween each bite of sushi. Eating it altogether with the wasabe and soy sauce is great though. It can be found in most Asian stores and is sometimes coloured pink.
A Sushi mat is a device for rolling sushi. It is usually made from bamboo and they are very cheap to buy. Sushi can be rolled without it but but some things like spinach or delicate things like egg rolls can't. If you can't find one locally buy one online.
Japanese mayonnaise is lovely. It's worth seeking out a bottle. Have a look in your local Asian supermarket. If you can't find any fear not as traditional western mayonnaise works perfectly well with this dish.