Lunch at a sushi place nearby. They gave me extra avocados on everything. How do you work with avocados when making maki sushi ? Any tips ?

9 comments

1. if u like at it as topping

2. Never worked with them for sushi, but in general in a kitchen, avocados are much easier to work with if they’re slightly underripe rather than overripe.

   Unless you’re making guacamole, in which case ripe is great as they mush up easier.

3. Underripe avocados in sushi suck. They slide out way easier and the taste of avocado hasn’t fully developed into its best self

4. If you’re going to thinly slice it like on the salad, learn to sharpen knives first. With a bit of practice you’ll be able to have a kitchen knife that’s sharp enough to shave with.

   Cutting veggies and stuff is more forgiving of dull knives. Thinly slicing avocados with a dull knife is the equivalent of smashing it with a hammer to try to cut it.

5. I could show you if I was in the kitchen with you. It is difficult to explain online. To get the appropriate look for a ‘dragon’ roll, I would quarter the avocado, peel one fourth of it, then hold one end gently against the cutting board. I slice quickly with a sharp, damp blade as I pull the avo closer to me. The result is what you see on the salad, only thinner. Then carefully slide the slices onto the knife and lay them on top of the roll. Cover with plastic wrap, shape with a bamboo mat and cut! It is very simple but takes some practice.

6. 1000 calories of Avocado

7. That roll looks amazing. So few places know not to put so much rice on their rolls. Enjoy !

8. Mix some soy sauce with wasabi and eat it like sashimi. You’ll thank me later.

9. Sushi Zuki at Eg West?