Edamame and creamy avocado hand rolls

1. 1

   Place the avocado in a small bowl and mash with a fork until very smooth. Add the yuzu and mayonnaise and season with salt. Mix well to make an avocado sauce. Add the sesame seeds and edamame and mix gently.

2. 2

   There will be some thin lines on the nori sheets. Following one of these lines, cut each sheet in half with scissors, but be very careful as the sheets break easily.

3. 3

   Place a half-sheet of nori shiny-side down on your hand, with a short edge closest to you.

4. 4

   Wet the fingers of your other hand in a bowl of water and shake off any excess (damp fingers help when handling sticky sushi rice). Pick up a small handful of rice (roughly 50g/1¾oz) and quickly spread it over the bottom half of the nori sheet. It does not have to be spread too neatly. Place a quarter of the avocado mixture diagonally in the middle of the rice and top with 1 teaspoon cress. Add some wasabi, if using, to the middle of the rice and then add a quarter of the soy and chives.

5. 5

   Bring the bottom corner of the nori that is closest to you over the filling to meet the rice on the other side, making a triangle. Then roll the plain side of the nori sheet around it to make an ice-cream-cone shape.

6. 6

   Repeat with the remaining nori sheets and filling ingredients. Serve immediately.

1 serving ≈ 170 g

Nutrition values are estimates. - means data is unavailable.