Rinse rice under cold running water for 1-2 minutes.

Place in a small saucepan with other rice ingredients and heat to a simmer. Cover and allow to simmer over low heat for about 20 minutes, or until liquid is absorbed. Remove from heat and allow to sit for another 10 minutes, covered.

Place peanuts, peanut butter and agave in food processor.

Pulse until peanuts are finely chopped and ingredients are uniformly mixed.

Wrap a bamboo mat in plastic wrap and place one sheet of nori over top. Keep a small bowl of water nearby and wet your fingertips.

Distribute half of your rice in an even layer over nori. Sprinkle with half of your sesame seeds.

Carefully invert your rice covered nori, so that the rice layer sits on the plastic wrap and nori is face up.

Take half of your peanut mixture and arrange into a strip extending width wise across your nori, about an inch away from you. Press the mixture together as you do this, to get it nice and firm.

Arrange half of avocado slices alongside your peanut strip.

Carefully roll the end of the nori closest to you over your peanut/avocado strip, tucking and squeezing to get it nice and tight. Continue rolling until you reach the end.

Take your roll and place it seam side down on a cutting board. Using a big, sharp knife, cut into eight pieces.

Repeat using remaining ingredients.

Serve with wasabi, soy sauce and pickled ginger.