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1
For the sushi rice:
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Rinse the rice until the water runs clear. (This can take up to 30 minutes.) Add rice and the 4 cups of water in equal parts to your rice cooker (or follow manufacturer's instructions). Position lever to on and cook the rice.
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3
While rice is cooking combine the rice vinegar, sea salt and sugar in a microwave safe bowl. Heat for 10-15 seconds so that the sugar dissolves.
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4
When rice is complete place it in a non-metal bowl and spread evenly using a paddle. Add vinegar mixture about 2 Tablespoons at a time while fanning the rice and slicing it with the paddle. Do not stir it - rather slice it with the paddle to prevent the rice from becoming mushy. Lift, mix and slice while fanning and adding vinegar mixture little by little until the rice is shiny and body temperature. This process will use approximately 1/2 cup to 3/4 cup of vinegar mixture. Cover the bowl with a damp towel. Do not refrigerate and use within one hour.
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5
For the assembly of the Maki Roll:
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6
Prepare tezu prior to making a roll by combining water and rice vinegar in a bowl.
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To prepare a roll, place a sheet of nori, shiny side down, on a plastic-wrap lined bamboo sushi mat. Dampen hands with tezu and gently spread 1/4 cup of the rice with the tips of your fingers over the nori leaving only an inch or so at the top of the sheet. Next, flip the nori so that the sheet is rice side down on the bamboo mat.
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8
Add 3/4 of the strawberries and mangos and all of the cream cheese to the center of the nori and roll the bottom edge of the nori and the mat over the fillers and tuck in the ends slightly. Next, lift the mat and finish rolling the maki to the edge. Squeeze the roll gently to seal.
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9
Next top the roll with thin slices of remaining strawberries and mango as well as the avocado. Dip a sharp knife in the tezu and slice the roll into pieces. Garnish with a drizzle of honey and pickled ginger.
