So tonight I am trying sushi for the first time. Likely a California roll or something like it. I am trying to imagine what the texture will be like as I am very picky on texture. Was wondering if anyone could try and describe it. Also, I have never tried avocado and I am accepting it is likely going to be in the dish. Is avocado in sushi typically strong tasting or what? Thanks
Most Helpful Guy
If you're picky, don't start with a California roll. I mean my kids love them, lots of people do, but they have lots of ingredients, and lots of textures.
Start with like... cucumber maki. Then you can get used to those things first.
Basically all 'roll' sushi (i. e. maki), you have the black seaweed bit that holds it together. That doesn't have a lot of texture in most maki, though it has a bit of flavor. In a 'hand roll' which looks more like a cone, the texture is more noticeable - they're a little crispy (they're dried). In a normal roll though, they sort of absorb a bit of moisture and hence lose that crispness. Then you have sticky rice. And then you have whatever is put in the middle of the roll. So cucumber maki would have just... cucumber (with the rice and the seaweed).
Avocado is popular in north American sushi, but is not -at all- traditional, so if you don't want it, get stuff without it! If you do want to try it, avocado has a fairly creamy texture. About as firm as banana, but a little smoother? It has a relatively mild taste. To be honest, I would say it's probably in MAINLY for texture - to add smooth creaminess.1
Most Helpful Girl
Avocado is not strong at all. Very smooth and mushy (in texture). But it's added to sushi to make the sushi refreshing.
Will you be using the sushi white mayo? I would suggest carrots, cucumber, red capsciums and avocado :) I would suggest mixing sesame seeds in your rice as well for more texture. If you don't like crunchy vegetables, i would try pickling them beforehand then.0