I used to be intimidated by inside-out rolls, but they’re quite easy to do once you’re comfortable making the regular rolls. Seeds on the outside of the rolls add a wonderful texture; ground nuts could be substituted.
- 1/3 cup freshly cooked white sushi rice or short-grain brown rice
- 1 tsp. rice vinegar
- 1/2 sheet nori
- 1/2 tsp. Dijon or stone-ground mustard
- 1 Tbs. toasted white and/or black sesame seeds, plus more as needed
- 1 Tbs. toasted caraway seeds, plus more as needed
- 1/4 medium avocado, cut lengthwise into strips
- 1 tsp. fresh lemon juice
- Place warm rice in small bowl (rice should be warm, not hot, or nori will shrivel). Sprinkle vinegar over rice; fluff with fork.
- Have ready two bamboo sushi mats, one plain and one covered with plastic wrap. Place nori, rough side up, on plain mat. With small spatula or dampened fingers, thinly spread rice over entire surface of nori. Spread mustard over rice and sprinkle with 1 tablespoon sesame seeds and 1 tablespoon caraway seeds, gently patting seeds down. Turn nori onto mat covered in plastic; shiny side of nori will now be facing up.
- Sprinkle avocado strips with lemon juice; season with salt and freshly ground pepper to taste. Arrange avocado lengthwise in straight line across center of nori. Lightly moisten top edge of nori. Be sure bottom edge of nori is lined up with bottom edge of mat.
- Place your thumbs under edge of mat closest to you, with your index fingers resting lightly on avocado. Roll nori over avocado; lift top edge of mat so it doesn’t roll into nori, and continue to roll. Shape nori inside mat; roll may be either round or square. Sprinkle any bare patches of rice with additional seeds if needed.
- To serve, place roll, seam side down, on a cutting board. Using damp, serrated knife, slice into 8 pieces; roll may also be cut on diagonal.
- Serving Size: Makes 1 roll (8 pieces)
- Calories: 33
- Carbohydrate Content: 4 g
- Fat Content: 2 g
- Fiber Content: 1 g
- Protein Content: 1 g
- Sodium Content: 4 mg