Edamame and creamy avocado hand rolls recipe
 Easier then you think, make these edamame and avocado rolls. A cone-shape roll of seaweed wrapped around a rice sushi filling. ½ ripe avocado, peeled few drops yuzu juice or lemon juice1½ tbsp Japanese mayonnaise (or 1 tbsp mayonnaise, ¼ tsp English mustard and ½ tsp rice vinegar)2 tsp white sesame seeds 100g/3½oz cooked edamame beans2 sheets nori (or 4 half-sized sheets nori)200g/7oz cooked sushi rice4 tsp cress 2 tsp wasabi (optional)dash light soy sauce2 tsp snipped fresh chivespinch salt ½ ripe avocado, peeled few drops yuzu juice or lemon juice 1½ tbsp Japanese mayonnaise (or 1 tbsp mayonnaise, ¼ tsp English mustard and ½ tsp rice vinegar) 2 tsp white sesame seeds 100g/3½oz cooked edamame beans 2 sheets nori (or 4 half-sized sheets nori) 200g/7oz cooked sushi rice 4 tsp cress 2 tsp wasabi (optional) dash light soy sauce 2 tsp snipped fresh chives pinch salt Method Place the avocado in a small bowl and mash with a fork until very smooth. Add the yuzu and mayonnaise and season with salt. Mix well to make an avocado sauce. Add the sesame seeds and edamame and mix gently.There will be some thin lines on the nori sheets. Following one of these lines, cut each sheet in half with scissors, but be very careful as the sheets break easily. Place a half-sheet of nori shiny-side down on your hand, with a short edge closest to you.Wet the fingers of your other hand in a bowl of water and shake off any excess (damp fingers help when handling sticky sushi rice). Pick up a small handful of rice (roughly 50g/1¾oz) and quickly spread it over the bottom half of the nori sheet. It does not have to be spread too neatly. Place a quarter of the avocado mixture diagonally in the middle of the rice and top with 1 teaspoon cress. Add some wasabi, if using, to the middle of the rice and then add a quarter of the soy and chives. Bring the bottom corner of the nori that is closest to you over the filling to meet the rice on the other side, making a triangle. Then roll the plain side of the nori sheet around it to make an ice-cream-cone shape. Repeat with the remaining nori sheets and filling ingredients. Serve immediately. Place the avocado in a small bowl and mash with a fork until very smooth. Add the yuzu and mayonnaise and season with salt. Mix well to make an avocado sauce. Add the sesame seeds and edamame and mix gently. Place the avocado in a small bowl and mash with a fork until very smooth. Add the yuzu and mayonnaise and season with salt. Mix well to make an avocado sauce. Add the sesame seeds and edamame and mix gently. There will be some thin lines on the nori sheets. Following one of these lines, cut each sheet in half with scissors, but be very careful as the sheets break easily. There will be some thin lines on the nori sheets. Following one of these lines, cut each sheet in half with scissors, but be very careful as the sheets break easily. Place a half-sheet of nori shiny-side down on your hand, with a short edge closest to you. Place a half-sheet of nori shiny-side down on your hand, with a short edge closest to you. Wet the fingers of your other hand in a bowl of water and shake off any excess (damp fingers help when handling sticky sushi rice). Pick up a small handful of rice (roughly 50g/1¾oz) and quickly spread it over the bottom half of the nori sheet. It does not have to be spread too neatly. Place a quarter of the avocado mixture diagonally in the middle of the rice and top with 1 teaspoon cress. Add some wasabi, if using, to the middle of the rice and then add a quarter of the soy and chives. Wet the fingers of your other hand in a bowl of water and shake off any excess (damp fingers help when handling sticky sushi rice). Pick up a small handful of rice (roughly 50g/1¾oz) and quickly spread it over the bottom half of the nori sheet. It does not have to be spread too neatly. Place a quarter of the avocado mixture diagonally in the middle of the rice and top with 1 teaspoon cress. Add some wasabi, if using, to the middle of the rice and then add a quarter of the soy and chives. Bring the bottom corner of the nori that is closest to you over the filling to meet the rice on the other side, making a triangle. Then roll the plain side of the nori sheet around it to make an ice-cream-cone shape. Bring the bottom corner of the nori that is closest to you over the filling to meet the rice on the other side, making a triangle. Then roll the plain side of the nori sheet around it to make an ice-cream-cone shape. Repeat with the remaining nori sheets and filling ingredients. Serve immediately. Repeat with the remaining nori sheets and filling ingredients. Serve immediately.