Peanut Avocado Roll
These vegan peanut avocado rolls feature sticky, buttery avocado and crunchy peanuts wrapped in perfectly cooked rice. It's unique and tasty!
Ingredients
For the Sushi Rice
- 200 g sushi rice
- 180 ml water to cook the rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar white, granulated is fine
- 1 pinch salt optional
For the Sushi Filling
- 1 ½ sheets nori sushi seaweed
- 60 g peanuts roasted
- 2 tablespoons peanut butter smooth or chunky is fine
- 2 teaspoons maple syrup
- 2 avocadoes ripe, cut into small slices
Instructions
To make the sushi rice:
- Thoroughly wash 200 g sushi rice until the water runs clear.
- Let the rice sit in enough water to cover for around 10 minutes, then drain. This is optional but makes the rice plumper.
- Add the sushi rice to a small saucepan along with 180 ml water. Place on the stove at medium-low heat, covered. Cook for around 10-15 minutes, until all the water is absorbed and the rice is soft, yet sticky.
- While the rice is still hot, transfer it to a separate bowl. Season with 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 pinch salt. Mix with a wooden spoon. Don't use metal; it can react with the ingredients.
- Let the rice cool. Keep it covered (with a damp tea towel or lid) to prevent drying out.
Make the Peanut Filling
- Cut 60 g peanuts (roasted) roughly. You can keep some whole for texture, if you prefer. Add to a small bowl along with 2 tablespoons peanut butter and 2 teaspoons maple syrup. Mix well.
To roll out the peanut avocado rolls:
- Wrap your bamboo sushi mat (makisu) in cling film, to prevent the rice from sticking.
- Take your 1 ½ sheets nori. Cut a sheet of nori in half and place it shiny side down on the mat.
- Spread a layer of sushi rice evenly on top of the sushi nori. Wet your hands to prevent the rice from sticking, or use a wettened sushi paddle.
- Carefully flip the sushi nori so the rice is facing the clingfilm, while the sushi nori is facing upward.
- Arrange a thin line of the peanut mixture along the length of the nori.
- Top the peanut mixture with slices from 2 avocadoes .
- Lift the bottom edge of the mat and carefully roll the rice around the filling. Press to ensure the roll is tight and even.
- Finally, cut the sushi into eight even-sized pieces using a sharp, wet knife. Keep the blade wet between cuts.
- Repeat for all the remaining rolls!
Equipment
Nutrition
Serving: 1gCalories: 386kcalCarbohydrates: 33gProtein: 8gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 20gSodium: 225mgFiber: 8gSugar: 9g
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