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1
Place warm rice in small bowl (rice should be warm, not hot, or nori will shrivel).
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2
Sprinkle vinegar over rice; fluff with fork.
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3
Have ready two bamboo sushi mats, one plain and one covered with plastic wrap.
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4
Place nori, rough side up, on plain mat.
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5
With small spatula or dampened fingers, thinly spread rice over entire surface of nori.
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6
Spread mustard over rice and sprinkle with 1 tablespoon sesame seeds and 1 tablespoon caraway seeds, gently patting seeds down.
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7
Turn nori onto mat covered in plastic; shiny side of nori will now be facing up.
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8
Sprinkle avocado strips with lemon juice; season with salt and freshly ground pepper to taste.
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9
Arrange avocado lengthwise in straight line across center of nori.
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10
Lightly moisten top edge of nori.
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11
Be sure bottom edge of nori is lined up with bottom edge of mat.
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12
Place your thumbs under edge of mat closest to you, with your index fingers resting lightly on avocado.
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13
Roll nori over avocado; lift top edge of mat so it doesnt roll into nori, and continue to roll.
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14
Shape nori inside mat; roll may be either round or square.
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15
Sprinkle any bare patches of rice with additional seeds if needed.
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16
To serve, place roll, seam side down, on a cutting board.
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17
Using damp, serrated knife, slice into 8 pieces; roll may also be cut on diagonal.
