Avocado Onigiri With Ginger Kewpie Mayo

• 1/2 teaspoon grated ginger
• 2 tablespoons Kewpie mayonnaise
• 4 cups cooked sushi rice
• 1/2 avocado sliced in to 1/2-inch pieces, run under cold water, and patted dry
• 2 sheets toasted nori cut in to 1/2-inch strips
• 1 teaspoon sesame seeds

1. Stir the ginger into the mayonnaise.
2. Prepare a wide bowl full of salted water. You'll use to wet your hands to prevent the rice from sticking to them.
3. Place a 12-inch by 12-inch piece of cling wrap in the center of a small bowl and sprinkle in some sesame seeds.
4. Grab a golf ball-sized amount of rice, shape it into a ball, flatten it, and place it in the bowl with the cling wrap.
5. Put two 1/2-inch avocado slices and a small dot of the mayonnaise in the center of the rice.
6. Grab about a tablespoon of the rice and put it on top of the filling. Pull up the sides of the cling wrap and shape the contents into a ball. Remove.
7. Wet your fingers in the salt water and drip a little on to the nori strip. Then, make a belt around the rice ball with the nori. Repeat. These should be made the day you intend to eat them.

grated ginger, mayonnaise, rice, avocado, sesame seeds

Taken from food52.com/recipes/17971-avocado-onigiri-with-ginger-kewpie-mayo (may not work)