Step 1

Rinse rice under cold running water for 1-2 minutes.

Step 2

Place in a small saucepan with other rice ingredients and heat to a simmer. Cover and allow to simmer over low heat for about 20 minutes, or until liquid is absorbed. Remove from heat and allow to sit for another 10 minutes, covered.

Step 3

Place peanuts, peanut butter and agave in food processor.

Step 4

Pulse until peanuts are finely chopped and ingredients are uniformly mixed.

Step 5

Wrap a bamboo mat in plastic wrap and place one sheet of nori over top. Keep a small bowl of water nearby and wet your fingertips.

Step 6

Distribute half of your rice in an even layer over nori. Sprinkle with half of your sesame seeds.

Step 7

Carefully invert your rice covered nori, so that the rice layer sits on the plastic wrap and nori is face up.

Step 8

Take half of your peanut mixture and arrange into a strip extending width wise across your nori, about an inch away from you. Press the mixture together as you do this, to get it nice and firm.

Step 9

Arrange half of avocado slices alongside your peanut strip.

Step 10

Carefully roll the end of the nori closest to you over your peanut/avocado strip, tucking and squeezing to get it nice and tight. Continue rolling until you reach the end.

Step 11

Take your roll and place it seam side down on a cutting board. Using a big, sharp knife, cut into eight pieces.

Step 12

Repeat using remaining ingredients.

Step 13

Serve with wasabi, soy sauce and pickled ginger.