These sushi rolls were so good, it’ll be hard to justify ever buying sushi again! Unless it’s all-you-can-eat sushi, because I’m pretty sure I put those restaurants in the red after each visit. For just shy of $7, you can make about 15 rolls of sushi and pig-out. The crispy avocado rolls I made were just brilliant. The recipe was a bit improvised; I was trying to copy a sushi roll I used to always pick up from a restaurant called Sushi Garden at Yonge and Eglinton in Toronto. I haven't been to sushi garden in over five years (it might have closed down?) but that hasn’t stopped me from always thinking about the amazing flavour profile and texture of their crispy avocado rolls. So you can imagine how excited I was when I found out the rolls I made were pretty damn close to the ones from sushi garden. I even tried to perfect the tear drop sushi shape:

Sushi rolling is a pretty tedious and boring process - I don’t know how sushi chefs do it - but the delicious reward at the end is well worth the effort. I think the worst part is getting rice stuck everywhere, but the secret is to keep a bowl of water and vinegar nearby to dip your fingers and utensils in before handling the rice or slicing. Messiness aside, you HAVE TO try this recipe. The sushi rice is just perfect… which means the rolls are just as good as the restaurant stuff! Feel free to get creative and recreate some of your favourite rolls — just be careful if you decide to use raw fish because I think restaurants order special ‘sushi grade’ fish.

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Recipe (makes about 15 rolls)