Spicy kimchi is tempered with creamy avocado, while the mango adds sweetness. If you prefer a less sweet flavor, try using green papaya instead. Be sure to squeeze the kimchi before using it—if the roll is too wet, it will not seal properly and will fall apart when you cut it.

Rice Prep Time: Up to 1½ hours
Sushi Prep Time: 15 minutes
Makes 4 rolls (32 pieces)

Four 4 x 7-in (10 x 18-cm) nori sheets
3 cups (600 g) Traditional Sushi Rice or Brown Sushi Rice
4 teaspoons toasted sesame seeds
½ avocado, cut into 8 slices
½ cup (100 g) store-bought kimchi or Vegan Kimchi , drained well and patted dry
½ mango, cut into thin strips
4 tablespoons Faux Roe

Place a sheet of nori directly on your cutting board, making sure that the long end is parallel to the bottom of the board and the rough side faces up.
Wet your fingertips lightly in cool water and spread about ¾ cup (150 g) of sushi rice evenly over the entire surface of the nori. Sprinkle 1 teaspoon of the sesame seeds over the rice.
Flip the nori over so that the rice is face down on the cutting board. Place 2 avocado slices horizontally in the middle of the nori. Add ¼ of the kimchi and ¼ of the mango, making sure that the fillings are distributed evenly and extend to both edges of the nori.
Wet your fingertips again and slide your thumbs underneath the nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tuck the fillings tightly under the fold.
Continue rolling and tucking until the roll is completed. Use the bamboo rolling mat covered in plastic wrap to gently shape the roll, pressing forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
Place the roll seam-side down on the cutting board. Repeat the previous steps to make 3 more rolls. Smear 1 tablespoon of Faux Roe across the top of each sushi roll. Dip the tip of a very sharp knife in water and allow the water to run down the blade. Cut each roll into 8 pieces using a swift sawing motion.