The wife and I love the avocado sushi at Uchiko and being avid home cooks, we were hoping to replicate this at home. It's fairly straightforward, with the rice topped with avocado slices, wrapped in a thin band of nori.
What has us perplexed is what they brush on the avocado. Soy? Fish sauce? Combo? Seems like both, but also seems like neither.
There is also a small bit of pseudo lime zest on top, but more complex than straight lime zest. Alone, that bit finishes with a bit of heat.
Any advice would be helpful.
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