Sushi Maki with avocado filling

Sushi is decidedly the most fave in our family. Whenever we have to decide on dining out, Pankaj and the kids unanimously vote for Sushi. Several years ago when we came to North America I was a little hesitant to try sushi. The idea of eating raw seafood did not sit well with me. Since childhood I had been exposed to 'the cooked to the third degree' Indian food. Pankaj tried it first and then after a long time I braved my way into a sushi bar, only when he convinced me I can handle it. Our kids take after their father and the three of them just adore all varieties of sushi.
This is my first attempt at making these at home. I haven't researched a lot on sushi but I decided to try the simplest version first. It turned out quite well I must say. Everyone was delighted and the girls deemed me the best cook in the world :)

Classic sushi rolls

I think I can do better next time. I filled a bit too much rice and too little avocado. Handling sticky rice is an experience on its own, specially if you can handle them only with moist hands over nori which has to be handled with dry hands. So if you attempt making sushi at home make sure you equip yourself with a bowl of water and a hand towel at close range. Also I sliced thinner rolls than what you see in restaurants, to make it easier for my little one to handle.You can use any filling you desire. Some popular ones are cucumber, salmon, tuna, egg, fish eggs. Here is what you will need.

Avocado Sushi Maki
Ingredients: Makes about 60
2 cups Sushi rice
Nori (sheets of dried seaweed)
2 avocados sliced
Sushi rolling mat
Gari (thinly sliced ginger pickled in sugar and vinegar)
Soya sauce
Wasabi (Japanese horseradish)

• Prepare sushi rice according to package directions. Make sure its cool. 
• Before you start rolling sushi have rice, sliced avocado, bowl of water, hand towel and a sharp knife at close range on your working area. 

2. Lay the nori sheet on it with its rough side up.
3. Spread rice leaving an inch on both ends
4. Place your fish slice along with veges on one end.
5. Using the closer end of the mat, start rolling and close on the filling with the nori and rice, making a rectangular shaped tight hill. With a moist knife cut inch thick slices carefully.