To make the sushi rice I usually follow this recipe, but this time I also added some Japanese dried herbs (the green is spinach and the purple is red shiso, or perilla) and toasted sesame seeds.
On top of each rice ball (you need to have wet hands to shape the balls) I put a slice of avocado, soaked in lemon juice. Under some avocado slices I put a little bit of wasabi, and because this may be too hot for some palates, I added a thin strip of nori seaweed to recognize which pieces had the wasabi and which didn't.
Avocado sushi is very filling, eat with a drop of Japanese soy sauce.
Photos and Recipes by Alessandra Zecchini ©