• First, prepare a batch of sushi rice. Allow it to cool to room temperature before preparing the sushi rolls.

Avocado maki

• Cover a sushi mat with cling wrap or a reusable freezer bag, then place a sheet of nori on top.
• With a rice paddle, transfer ½ - ⅔ cup of cooked sushi rice to the nori sheet. Wet your fingers in a small bowl of water, then carefully spread the rice out on the nori sheet, leaving ~½-inch of space at the edge furthest away from you.
• Add a row of avocado slices to the middle of the rice. Roll the sushi mat over the fillings and press down all the way along the sushi roll (the pressure should be firm, but not so much that you squish everything).
• Pick the tucked portion of the sushi mat up and roll it a little further. Press down again, then repeat the same process until there is no more left to be rolled. You should end up with a long cylindrical sushi roll ready to be sliced.

Avocado uramaki

• Cover a sushi mat with cling wrap or a reusable freezer bag, then place a sheet of nori on top.
• With a rice paddle, transfer ½ - ⅔ cup of cooked sushi rice to the nori sheet. Wet your fingers in a small bowl of water, then carefully spread the rice out on the nori sheet all the way to the edges.
• Flip the sheet over so the nori is facing upwards, then add a row of avocado slices to the middle of the nori. Roll the sushi mat over the fillings and press down all the way along the sushi roll (the pressure should be firm, but not so much that you squish everything).
• Pick the tucked portion of the sushi mat up and roll it a little further. Press down again, then repeat the same process until there is no more left to be rolled. Optionally, sprinkle the top of the roll with sesame seeds.

Serving

• Slice the avocado roll into 6-8 pieces. Serve immediately with pickled sushi ginger, wasabi, soy sauce, etc. Happy eating!