Sushi - Uramaki

360 g cooked sushi rice
Sprinkle of SIDS RASPBERRY VINEGAR
4 nori leaves
1 avocado
8 surimi sticks
8 tablespoons of black sesame
Teriyaki sauce
Wasabi
Pickled ginger

Sprinkle the rice with a little SIDS RASPBERRY VINEGAR.
Cut Nori leaves in 3 with a sharp knife or scissors. Cover bamboo mat in cling film. Mix rice vinegar with a little cold water in a small bowl. Core the avocado and cut into strips.
For each roll, place a nori sheet with the rough side up against the bottom edge of the bamboo mat. Rub hands with vinegar water and add 80 g of rice to the middle.
Carefully spread the rice evenly to the edges of the leaves with your fingers. Do not squeeze rice grains while doing so. Distribute sesame (or any "outside" topping) on ​​the rice and invert the nori rice leaf so that the smooth side is up.
Use your index finger to spread a blob of wasabi horizontally in the lower third of the sheet. Place two strips of avocado and two surimi sticks close together in the bottom third of the nori leaf.
Slide your fingers under the bamboo mat. Stabilize ingredients with the rest of your fingers. Lift the mat and nori sheet and roll up. Press the sushi roll lightly with the help of the mat.
Cut off the ends with a sharp knife and cut the sushi roll into bite sized pieces.
Repeat procedure for each roll.
Enjoy uramaki together with Teriyaki sauce, pickled ginger and wasabi.