Best Easy Avocado Sushi Roll Recipe
These veggie sushi rolls are fresh and amazing with almond butter dipping sauce.
Prep Time30 minutes mins
Cook Time20 minutes mins
Plus rice cooling time15 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Appetizer
Cuisine: American
Servings: 30
Calories: 65kcal
Cost: $15-$25.00
Measuring Cups
Measuring Spoons
chef's knife
Medium sized saucepan
paper towels
- 1 cup Sushi Rice (short grain white rice)
- 3 tablespoons Rice Vinegar
- 1 tablespoon Sugar
- ¾ teaspoon Kosher Salt
- 1 large Avocado
- 1 each Colored Bell Peppers, red, green, yellow, orange
- 5-6 sheets Seaweed Sheets, toasted or regular
- ALMOND BUTTER DIPPING SAUCE
- ½ cup Almond Butter
- 1 tablespoon Soy Sauce, low sodium, or Braggs Liquid Aminos
- 1½ tablespoons Maple Syrup
- 1 teaspoon Bottled Chili Garlic Sauce
- 2-3 tablespoons Fresh squeezed Lime Juice
- ¼ cup Water
FOR THE SUSHI RICE Place the rice in a large colander and rinse with cold water, let this drain completely, about 10 minutes. Place rice in a medium-size saucepan and cover with two cups of cold water, bring this to a boil. Reduce the heat to low, cover and simmer for 15 minutes. Remove from heat and keep covered, then let it stand for 15 minutes. While the rice is cooking, in a small saucepan heat the three tablespoons of rice vinegar..let this simmer to heat it through, then remove from the heat and stir in the sugar and salt until dissolved. Transfer the cooked warm rice to a large baking sheet, then pour the rice vinegar mixture over the rice and toss together to completely combine. Let it cool completely before assembling the sushi rolls. Slice the avocado in half and scoop out the inside, slice into thin strips. This doesn't have to look perfect! Remove the tops of the bell peppers and remove the seeds, cut the bell peppers in thin strips as well. TO ASSEMBLE THE ROLLS
Set a couple of paper towels down on the counter, then set the seaweed sheet down. The paper towel will help to keep the seaweed sheet in place. With clean hands lightly press a thin, even layer of the cooked rice onto the seaweed sheet, lightly patting it down. On the bottom of the sheet, add a couple of strips of each color of bell pepper and also of the avocado. Using the paper towel to help, carefully roll the wrap from the bottom (where the vegetables are) to the top of the sheet. Dab some water with your fingers on the top of sheet, and then continue to roll and press to seal. Slice with a sharp knife into 1 ½" (inch) pieces. Serve with Almond Butter Dipping Sauce. Yield is approximately 5 rolls, with 6-7 slices per roll. Best eaten the day they are made. FOR THE ALMOND BUTTER DIPPING SAUCE In a medium-sized mixing bowl, add the almond butter, the soy (or liquid aminos) the maple syrup, the chili garlic sauce and the lime juice. Whisk in a little water at a time until it's a pour-able consistency, but not too thin. If you dipping sauce is too thin, just add a little more almond butter. If it's too thick, a little more water. Serve with the sushi or use as a dressing on salad. Keeps for 5 days refrigerated in an airtight container.
- Wipe your knife carefully with a clean kitchen towel in between slicing to keep the cuts neat.
- Don't overstuff the rolls with rice, just one thin layer patted down will do the trick.
- If you don't want to make the almond butter dipping sauce, buy store-bought peanut sauce instead.
- The almond butter dipping sauce is good for 5 days in the refrigerator, stored in an airtight container.
- The veggie sushi rolls are best eaten the day they're made, but you can prep all the components in advance and keep them refrigerated until ready to assemble.
Calories: 65kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 87mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.3mg