Sesame Seed Sushi Bites

Wash the rice thoroughly in a sieve under running water until the water is clear. Put the rice, water and kombu seaweed in a pan and bring to a boil, then cover with a lid and simmer on a low heat for approx. 10 minutes. Do not remove the lid! Remove the pan from the heat and leave to sit, covered, for about 5 minutes.

Heat the rice vinegar and stir in the salt and sugar. Put the rice in a large bowl and remove the Kombu seaweed. Run a wooden chopstick through the rice cutting it from side to side, then from top to bottom. At the same time slowly add the sushi vinegar a little at a time. Fan the rice to cool it to room temperature.

To make the maki wrap a sushi mat with cling film and place a sheet of nori seaweed on the top. Evenly spread about 125 g sushi rice over the seaweed and press down lightly. Now carefully turn over, so that the rice is face down on the cling film. Spread mayonnaise thinly over the lower third of the nori sheet.

Cut the avocado in half, remove the stone and use a spoon to scoop out the avocado. Cut into strips. Place 1-2 avocado strips and 1-2 pieces of surimi horizontally across the mayonnaise and roll up with the aid of the sushi mat. Repeat with the remaining ingredients. Now roll each sushi roll in sesame and cut each into 6 equally sized bites.