Avocado and Peach: Rich & Sexy

Everybody meet Nelly author of Cooking With Books.

Writing from the Dominican Republic she keeps most of ours twitter sessions alive with tales of bananas, bacon, chocolate and baking (with the occasional pilates-sore-muscles rant).
You see, she has graduated from the CIA in New York as pastry chef so she is partial to anything that can be shoveled into a hot oven. This doesn't mean that she bakes only sweets, looks like that they are part of her mother's duties; at least this seems to be true for the daily tray of brownies that Nelly keeps beside her to make us more jealous.
Just because of this I asked her to bake some brownies for us but... well, she is unpredictable so let's read what she came up with.

Daring Sushi

This is my first attempt at tackling another of the monthly daring challenges; this time we talk about Daring Cooks and Sushi!As with the Daring Bakers, the Daring Cooks virtually meet once a month to share their results on a chosen dish to realize following a specific recipe. This month it was the turn of sushi.
It was not the first time for me, since I already had a go at it when I was in Florence 5-6 years ago. As with Macarons, this recipe is a lot about skills and technique.
It is always said, at good reason, that the heart of a good piece of sushi is the rice. The short grained Japanese rice has to be slightly sticky so to keep its shape but loose enough to crumble once in your mouth. The rice itself doesn’t leak much starch when cooked, even because it is carefully rinsed beforehand; so to supplement it with taste and stickiness, a syrup made with water, rice vinegar, sugar and salt, is added to the rice during the cooling process. The rice keeps its loose identity, each grain recognizable and not smashed into a pulp but still quite sticky to give you trouble in laying it out on the sheet of nori seaweed (to avoid this you keep on wetting your hands when you handle the rice).