25 min
· Serves 2
· Updated February 23, 2026
South First location, 9AM–1PM. See market details →
1 cup sushi rice
1 ¼ cups water
2 tablespoons rice vinegar
1 tablespoon sugar
4 sheets nori (seaweed)
1 ripe avocado, sliced
1 cup shiso microgreens, rinsed and dried
Soy sauce for serving
Rinse sushi rice under cold water until the water runs clear, then combine with water in a pot and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small bowl, mix rice vinegar and sugar until dissolved. Stir this mixture into the cooked rice and let it cool.
Place a nori sheet on a bamboo mat, spread a thin layer of sushi rice over it, leaving a 1-inch border at the top.
Arrange avocado slices and shiso microgreens along the bottom edge of the rice, then roll tightly using the mat.
Slice into bite-sized pieces and serve with soy sauce.
