Step 1

Wrap a sushi mat with a long piece of saran wrap and fold the edges around to seal it nicely.

Step 2

Lay one half sheet of nori shiny side down on the plastic-wrapped bamboo sushi mat.***

Step 3

Set a small bowl with a wet paper towel and a little water next to your mat.

Step 4

Wet your fingers on the paper towel and place about ½ cup of sushi rice in an even layer across the nori sheet.

Step 5

Sprinkle with sesame seeds, if desired.

Step 6

Carefully flip the nori over so that the rice-sesame side is now facing down.

Step 7

About half an inch from the edge, layer the peanuts (or crushed peanut mixture) and avocado in a line from end to end. Be careful not to overfill!! You need to be able to roll it up.

Step 8

Using the sushi mat and both hands, start rolling from the bottom of the roll, tucking the edge of the roll to fully enclose the filling.

Step 9

Once you reach the end, use the mat to rotate the roll inside to make sure you have an even and consistent sushi roll.

Step 10

Now use the wet paper towel to wipe the edge of a sharp knife.

Step 11

Slice your sushi roll into 6 equal pieces - cut it in half first, then cut each half in thirds.

Step 12

Wipe the knife with your wet paper towel in between each cut; otherwise the rice sticks.

Step 13

Place your sushi on a serving dish and enjoy with soy sauce, pickled ginger, and wasabi.

Step 14

Process 30-60 seconds until the peanuts are small bits, scraping down the sides to incorporate any of the peanut butter or syrup, as needed.

Step 15

Transfer to a small bowl and set near your bamboo sushi mat.