1. Peel the avocado and cut into small chunks. Put in a bowl with the lemon juice, mayonnaise, salt and wasabi, if using. Toss and mash slightly, but not until mushy. Divide into 4 portions. 2. Chop the cashews very finely and put in a bowl. Chop the chives very finely and mix with the cashews. Divide into 4 portions. 3. Divide rice into 4 portions. 4. Mix 1 cup water with the rice vinegar in a small bowl and set aside to use as hand vinegar, to rinse your hands and keep the rice from sticking. 5. Put a sheet of plastic wrap on the rolling mat. Put 1/2 sheet of nori on top, rough side up with the long edge towards you. Dip your fingers in the hand vinegar, take 1 portion of the seasoned, vinegared rice and spread it out in a thin layer over the nori, leaving about 3/4" bare on the far edge. 6. Sprinkle one portion of the nut and chive mixture on top of the rice and press it in gently with your fingers. 7. Carefully lift the whole thing up and flip it over so the rice is face down on the plastic wrap. To make this easier, you can lay another piece of plastic wrap on top of the rice, flip everything over, and remove the extra piece of plastic wrap next to the nori. 8. Put 1 portion of the avocado in a line along the long edge of the nori closest to you. 9. Using the rolling mat, carefully roll it up, then cut in half, then cut each half into 3 pieces, giving 6 pieces. 10. Repeat to make 4 rolls, for a total of 24 pieces. ---------------------------------------------------------------------------
Nutrition
Ingredients
