Easiest Way to Make Perfect Kimchi Avocado Sushi

Kimchi Avocado Sushi. Slice the cucumber, carrot and avocado into thin stick. Mix @, then mix it with cooked rice. Put a seaweed sheet on Makisu (bamboo mat) and spread rice over.

Hold the edge of the mat with your thumbs and begin rolling. Tighten the roll and let rest for a minute; Cut into sushi pieces with a sharp wet knife, serve and enjoy! One of my favorite combination due to its taste and to the fact that it's quite convenient (since I always have these ingredients on hand) are cucumber, avocado and kimchi sushis. You can cook Kimchi Avocado Sushi using 19 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Kimchi Avocado Sushi

1. You need of Rice.
2. You need of @Rice vinegar.
3. Prepare of @Sugar.
4. Prepare of @Salt.
5. Prepare of Kimchi.
6. You need of Egg.
7. Prepare of #1tspn Starch.
8. You need of #1tbspn Kimchi juice.
9. You need of #Salt.
10. Prepare of #Pepper.
11. It's of (#Dashi).
12. You need of Cucumber.
13. Prepare of <Salt.
14. It's of Carrot.
15. Prepare of Avocado.
16. It's of Seaweed.
17. It's of White sesame.
18. Prepare of Sesame oil.
19. You need of Soy sauce.

Layer some cucumber, carrot, avocado, green onion and Kimchi into a single line in the middle of the rice section. Roll the sushi using a sushi mat or your hands. Wet the end of the nori sheet with some water so it sticks. Lay down the roll on the side where the nori sheet it sticking to itself until you are done with all the rolls.

Kimchi Avocado Sushi step by step

1. Mix # all together, then mix with beaten egg.
2. Add little oil into pan, then put the egg liquid into pan. After 10-20sec, flip it back then another 10 sec..
3. Take out the thin egg skin from the fry-pan and cut them into slices..
4. Slice the cucumber, carrot and avocado into thin stick. Soak cucumber into salt, squeeze the liquid out after 10 min or longer..
5. Mix @, then mix it with cooked rice..
6. Put a seaweed sheet on Makisu (bamboo mat) and spread rice over. Spread kimchi over on top of the rice..
7. Put sliced vegetables and egg on top of that..
8. Roll it up with Makisu..
9. Cut it into one-bite size and spread some sesame oil and white sesame over..
10. ~It's done !~ (a little soy sauce taste good too!).

Bright, juicy mango, creamy avocado and spicy, tangy kimchi with just a sliver of fresh red bell pepper to add crispness to each bite made for the most addictive little roll. One would think that the explosion of flavor coming from every bite would be overwhelming but the mild brown rice balanced it out perfectly. Kimchi rolls or Gimchi Gimbap are not uncommon in Korean households. After all, we (Koreans I mean) find ways to put kimchi in just about everything. We had some snow pea sprouts, cucumbers, and avocados in the fridge.