1. Prepare the Avocado:
   Cut the avocado in half, remove the pit, and slice it into thin strips. To prevent browning, drizzle with lemon or lime juice if not using immediately.
2. Make the Avocado Maki (Seaweed Outside Roll):
   • Lay a nori sheet on a bamboo mat, shiny side down.
   • Spread about ½ cup of sushi rice over the nori, leaving a ¼-inch strip at the top.
   • Place avocado slices about ¼ of the way up the rice-covered sheet.
   • Roll the sushi with the help of the bamboo mat, sealing the edge with a little water.
3. Make the Avocado Uramaki (Inside-Out Roll):
   • Lay a sheet of nori on plastic wrap on the bamboo mat.
   • Spread a thin layer of rice over the entire nori sheet and sprinkle with toppings like sesame seeds.
   • Flip the nori sheet, place avocado slices inside, and roll using the bamboo mat.
4. Slice the Rolls:
   Use a sharp, wet knife to slice the rolls into bite-sized pieces.

Storage Tips:

• For best results, consume fresh. However, you can wrap the rolls tightly in plastic wrap and refrigerate for up to 1-2 days.

Serve with:

Soy sauce, wasabi, pickled ginger, or sesame seeds.