A variation on the famous japanese rice roll with langosutines, avocado and sesame.
Wash the rice in a big volume of cold water then drain it. In a rice cooker or a heavy bottomed pan, put the rice, the salt and the water. Cover and cook slowly for 15 to 20 minutes. Mix in the rice vinegar, the sugar and the salt. When the rice is cooked, drizzle it with the vinegar and let it cool under a damp tea towel.
Cut the avocado in 2, peel it and cut it into thick sticks.
Put a nori leaf on a maki mat and cover it with a thin layer of rice. Cover it with sesame seeds, put an avocado stick in the middle and three langoustines. Close the maki by rolling it with the mat, then seal the nori leaf by lightly wetting it. Delicately compact the maki with the mat to give it a uniform shape. Cut each maki into six pieces.
«ID UK :: 7103 Wet your hands so that the rice doesn't stick to them when you're putting it on the nori leaf. Add finely chopped chives to the rice.»