Instructions

1. Rinse the sushi rice under cold water until the water runs clear to remove excess starch. This helps achieve the perfect sticky texture.
2. Combine the rinsed sushi rice and water in a pot and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit for 10 minutes, covered, to steam.
3. While the rice is cooking, prepare the filling by slicing the avocado and thawing the peas if not already done.
4. Once the rice is ready, transfer it to a bowl and allow it to cool slightly. You can sprinkle a little rice vinegar and a pinch of salt for added flavor, mixing gently.
5. Lay a sheet of nori on a bamboo sushi mat or a clean kitchen towel, shiny side down.
6. With wet hands to prevent sticking, take a portion of sushi rice and spread a thin, even layer over the nori, leaving about a 1-inch border at the top.
7. Arrange a line of avocado slices and thawed peas across the center of the rice.
8. Starting from the bottom, use the mat or towel to roll the nori tightly around the filling, applying gentle pressure to ensure a compact roll.
9. Once rolled, use a sharp knife to slice each sushi roll into bite-sized pieces, wiping the knife with a damp cloth between cuts for clean slices.
10. Serve your pea and avocado sushi with soy sauce, pickled ginger, and wasabi for an authentic experience.