Chipotle Chicken Sushi Roll

Soak the rice in cold water for 10-15 minutes. Drain.

Cook rice according to package directions. Let sit for 10 minutes, then spread out in a shallow dish and sprinkle with vinegar. Fold the vinegar into the rice. While folding the rice, cool the rice quickly with a fan.

Let it cool to room temperature before using. Do not put in the fridge.

While rice is cooking, beat eggs with wine vinegar, salt and chipotle until smooth. Very slowly add oil while whisking into egg yolks until mixture is thick and oil is well incorporated.

Mix chicken with 1/3 cup of chipotle mayo. Set aside. Peel and slice avocados into matchsticks.

Okay, now you are ready to roll. Put a little rice vinegar and water into a bowl. Place one sheet of nori on your sushi mat. Dip your fingers into vinegar ( this helps with sticking) and place a mound of rice in the middle of the paper. Press rice into a thin layer leaving a 1/2″ margin on the far side of the paper.

Place a couple of heaping spoonfuls of chicken down the middle and then top with avocados.

Next, roll the end of nori closest to you over the filling using the mat.

Gently pull it back to tighten up the roll, then continue rolling until you reach the end, keeping even pressure using the mat.

Great! Good job! Now, cut the roll in half, then cut each half in half, and then in half again.

Voila! Serve with some wasabi, soy sauce and ginger! Enjoy!