Step 1

In a large non-stick pan on medium-high heat (7/10 for us), add cooking oil.

Step 2

Once the oil is hot, add the rice, sea salt, dulse and mirin. Mix everything together very well and cook for 8 minutes. Note: If you’re using cold/leftover rice, your cook time may be a bit longer.

Step 3

Cut open your avocados, remove the pits, and scoop the flesh into a bowl. Add the 1/2 teaspoon of salt, then mix well with a fork.

Step 4

To assemble sushi rolls, place a piece of nori down on a flat surface. Additionally, place water into a small bowl to use for sealing.

Step 5

Onto the nori sheet, scoop your cooked rice. We used 170 g of cooked rice for each roll. Spread the rice over 95% of the nori sheet. You want to leave a little of one edge empty which will make sealing easier.

Step 6

Add avocado and spread it all over your rice. We used 65 g of avocado per roll.

Step 7

When looking down at your nori sheet, the empty edge should be furthest away from you. Place your cucumber and carrot on the side closest to you. We used 30 g of cucumber and 15 g of carrot for each roll. If you’re using bacon as well, add it too.

Step 8

Roll your nori sheet towards the empty edge. Try to make the roll tight so it doesn’t fall apart later. When you get to the open edge, dip your fingers in the water, then run along the empty edge. Think of this as glue.

Step 9

Complete the roll and press down to ensure you have a good seal.