First, make the sushi rice. Add vinegar, salt, and sugar (optional) to warm rice, mix evenly, then let sit to cool.
Once the rice cools down, mash the avocados and mix in a bit of salt.
Cut the nori into strips that will wrap around the sushi rice "gunkan" (battleship) (as seen in ikura/salmon roe or uni/sea urchin rolls).
Use the rice from Step 2 to make a small sushi roll base (in a small barrel shape) then while it's still on the cutting board, wrap the nori around the sushi rice. Overlap the nori by about 3 cm, and use a bit of mashed rice to seal it together.
Spoon over the mashed avocado on top of the sushi rice base from Step 4, and it's ready to serve. Try it with wasabi soy sauce.
Here it is on a lunch plate. I arranged it with other items on a single serving platter.
Story Behind this Recipe
I had a huge craving for avocado sushi!
There's no need to fan the rice; just let it cool down naturally. If the rice is still hot when you wrap the nori, the nori will wrinkle, so be sure to bring the rice to room temperature first. If you're making temaki sushi (hand rolls), wrap the rice with nori after Step 2. It should also taste great on rice together with shrimp or salmon.