• 3/4 cup uncooked Japanese short-grain (sushi) rice
• 1 cup water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt

For the Roll & Topping:

• 2 sheets of nori (seaweed)
• 1 ripe but firm banana
• 1/2 ripe but firm avocado
• 1 tbsp toasted black sesame seeds
• 1 tbsp toasted unsweetened coconut flakes

Equipment

• Bamboo sushi mat (makisu)
• Plastic wrap
• Sharp knife

Instructions

1. Prepare the Sushi Rice: Rinse the rice until the water runs clear. Cook it with 1 cup of water in a rice cooker or on the stovetop. While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is cooked, transfer it to a large bowl, drizzle the vinegar mixture over it, and gently fold it in. Let the rice cool to room temperature.
2. Prepare the Fillings: Peel and slice the banana and avocado into long, thin strips.
   

   

3. Assemble the Roll (Inside-Out Style):
   • Wrap your bamboo mat in plastic wrap to prevent sticking.
   • Place a sheet of nori on the mat, shiny-side down.
   • Wet your hands and spread half of the cooled sushi rice in a thin, even layer over the entire nori sheet.
   • Carefully flip the nori over so the rice is facing down on the mat.
   • Arrange half of the banana and avocado strips in a line across the center of the nori.
     

     

4. Roll and Slice:
   • Using the mat, lift the edge of the nori and roll it tightly over the filling. Continue rolling, applying gentle pressure to create a firm log.
   • Mix the toasted sesame seeds and coconut flakes on a plate. Gently roll the finished sushi log over the mixture to coat the outside.
   • Use a very sharp, wet knife to slice the roll into 8 equal pieces.
5. Finish and Serve: Repeat the process to make the second roll. Serve immediately. Enjoy!

A Quick Tip

• For a sweeter roll, simply cut your banana strips a little thicker.