Creamy Avocado Sushi

3.jpg

No one likes reading all the mumbo jumbo story-telling before the recipe anyways right….So here it is! The creamiest, easiest homemade avocado sushi -packed with healthy fats, vitamins, and minerals. (I suppose technically it’s an avocado “roll” not “sushi,” but call it what you want, it’s one of our faves!)

Creamy Avocado Sushi Recipe

*This recipe makes 1 full role - 6 pieces total - but I don’t actually measure ingredients for these, so make it however big or small you prefer!

Ingredients:

  • 1/4 avocado

  • Salt

  • Garlic powder

  • 1 Nori sheets

    • Be sure to look for organic nori/seaweed, as it’s easily contaminated.

    • These have great reviews and are a good deal on Amazon, or you can also grab them at most grocery stores.

    • Some nori is more chewy, which isn’t preferable, so it’s important to find one that is crispier and high quality)

    • Fun fact - one sheet of nori/roasted seaweed, typically has about half of your daily iodine needs, which is important for metabolism and thyroid health.

  • 1 Cup cooked short grain white rice

  • Nutritional yeast

  • 1 Tablespoon tahini

  • Coconut aminos or soy sauce

 
I love Trader Joe’s Organic Coconut Aminos, Organic Tahini, and Nutritional Yeast.

I love Trader Joe’s Organic Coconut Aminos, Organic Tahini, and Nutritional Yeast.

 

Directions:

-Cook white rice so that it’s well-done and sticky. You may need to add extra water and cook it longer in order to get the desired stickiness.

-Spread the cooked and cooled rice onto the nori sheet so that a thin layer covers the sheet, leaving about an inch on the top and bottom. Dampen your fingers with water and then press the rice down firmly.

 
1.jpg
 

-On a separate plate, mash ripe avocado with salt and garlic powder until creamy.

-Spread about a 1.5 inch layer of the avocado mash onto the rice, about 1.5 inches from the bottom of the sheet.

 
2.jpg
 

-Roll the bottom of the sheet over the avocado mash and keep rolling tightly until you get just to the top of the rice.

 
3.jpg
 

-Dampen your fingers with water, then wet the top inch of the nori wrap before completing the roll. This will allow the wrap to “seal.”

 
4.jpg
 

-Using a sharp knife, cut the roll into 5-6 pieces.

 
5.jpg
 

-Plate the pieces, drizzle with tahini, and sprinkle with nutritional yeast.

 
6.jpg
 

-Dip in coconut aminos or whatever sauce you prefer. I love the way the sweetness of the coconut aminos pairs with the saltiness of the nori…dreamy.

 
9.jpg
 

Have you ever made homemade sushi of any kind? What’s your favorite type? Tell me in the comments below! :)