Avo Nigiri

Place sushi rice in a medium pot and run water over it. Wash the rice by rubbing it between your hands. Rinse the rice until the water runs clear.

Add the same amount of water to the pot as rice. Bring the pot to a boil, then turn down the heat to the lowest setting. Cover the pot with a lid and cook for 15 minutes or until all the water has been absorbed.

Turn off the heat and keep the lid on the pot for 10 minutes. Add the apple cider vinegar, sugar, and salt to the rice. Mix the rice with a fork, ensuring the vinegar is distributed throughout. Set the rice aside to cool to room temperature before using.

Once the rice is cool, dip your hands in water to prevent sticking. Take a portion of rice, about a tablespoon, and form a ball. Compress the rice to ensure it holds together, then shape it into a rectangular shape with a flat bottom.

Take a little wasabi paste with your index finger and rub a thin layer on the top of the rice nigiri.

Peel the avocado and thinly slice it lengthwise, wide enough to cover the top of the nigiri rice. Place a thin slice of avocado on top of each nigiri, then gently shape the avocado to match the shape of the rice.

Place a little pickled ginger on top, center, and sprinkle each nigiri with a few black sesame seeds. Serve with soy sauce on the side.