1 teaspoon extra-virgin olive oil
Eight ¼-inch-thick slices firm but ripe medium Hass avocado
8 ovals Sushi Rice
Soy sauce
½ lime
Freshly ground black pepper
Maldon salt
Heat the oil in a large nonstick sauté pan over medium-high heat. Add the avocado slices and cook until browned, about 1 minute. Transfer to a plate and cut each slice crosswise in half.
Top each oval of sushi rice with 2 slices of avocado, browned side up. Brush a little soy sauce over the avocado and squeeze on a few drops of lime juice. Garnish each nigiri with a little black pepper and a few sprinkles of Maldon salt.