Sushi rolls are surprisingly easy to make. I love adding various veggies in mine but avocado is definitely my favorite.
2 cups of short grain brown rice
4 cups of water
2 tablespoons of rice vinegar
1 ½ tablespoons of agave
1 teaspoon + ½ teaspoon of sea salt
3 small avocados
Rinse rice. Add water, ½ teaspoon of sea salt, and short grain brown rice to a skillet. Turn on high heat. Once water begins to boil, reduce heat to low and cover with a lid. Cook for 45 minutes or until liquid has evaporated completely. Mix rice vinegar, agave and 1 teaspoon of salt to a small bowl. Let rice cool then add rice vinegar mixture to the rice. Lay out nori sheet on a dry cutting board. Spoon out brown rice onto the nori and gently pat down into a thin even layer making sure to leave space on each side to roll. Add avocado strips about 1 inch from one of the sides and gently yet tightly roll together. Cut with a sharp knife, sprinkle with sesame seeds, then serve with soy sauce and wasabi.