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1
Soak the rice in cold water for 10-15 minutes.
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2
Drain.
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3
Cook rice according to package directions.
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4
Let sit for 10 minutes, then spread out in a shallow dish and sprinkle with vinegar.
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5
Fold the vinegar into the rice.
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6
While folding the rice, cool the rice quickly with a fan.
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7
Let it cool to room temperature before using.
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8
Do not put in the fridge.
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9
While rice is cooking, beat eggs with wine vinegar, salt and chipotle until smooth.
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10
Very slowly add oil while whisking into egg yolks until mixture is thick and oil is well incorporated.
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11
Mix chicken with 1/3 cup of chipotle mayo.
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12
Set aside.
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13
Peel and slice avocados into matchsticks.
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14
Okay, now you are ready to roll.
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15
Put a little rice vinegar and water into a bowl.
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16
Place one sheet of nori on your sushi mat.
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17
Dip your fingers into vinegar ( this helps with sticking) and place a mound of rice in the middle of the paper.
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18
Press rice into a thin layer leaving a 1/2 margin on the far side of the paper.
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19
Place a couple of heaping spoonfuls of chicken down the middle and then top with avocados.
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20
Next, roll the end of nori closest to you over the filling using the mat.
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21
Gently pull it back to tighten up the roll, then continue rolling until you reach the end, keeping even pressure using the mat.
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22
Great!
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23
Good job!
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24
Now, cut the roll in half, then cut each half in half, and then in half again.
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25
Voila!
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26
Serve with some wasabi, soy sauce and ginger!
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27
Enjoy!
