Mango & Avocado Sushi Rolls
- Yield: 8 pieces 1x
Ingredients
Scale
- 2 nori sheets
- 1 small zucchini
- 1 tbsp liquid aminos
- 1 tsp sesame oil
- 2 cm fresh ginger peeled and cut into thin slices
- 1/2 red bell pepper cut into thin slices
- 1/2 yellow bell pepper cut into thin slices
- 1/2 avocado peeled and cut into thin slices
- 1/2 small mango peeled and cut into thin slices
- 2 tbsp tahini
- salt & pepper
Instructions
Make the zucchini rice:
- Blend the zucchini on the pulse setting until it resembles rice grains (alternatively, grate it into a bowl)
- Place the zucchini into a bowl and using a dry clean cloth press the zucchini to remove any excess water
- Add the sesame & amino and stir through, taste – add salt & pepper as needed
Assemble the sushi filling:
- Place the nori sheet on a clean flat surface with the shortest side nearest to you
- Place 50% of the zucchini rice on the nori sheet about 1” from the short edge nearest you
- Follow by a line of red & yellow bell peppers, then ginger, then avocado
- Drizzle the tahini over the filling
- Holding the nori sheet on the edge nearest to you, pull up and over the filling, while pushing the filling towards the edge then start to roll the sheet away from you ensuring the filling is tightly compressed
- Trace a line of tahini on the edge of the nori sheet to seal the sheet closed & place seal side down
- Repeat the process with the 2nd nori sheet
- With a sharp knife slice each roll across into 4 pieces
Notes
- I highly recommend you read this recipe thoroughly first before making
- This sushi is also nice with a spicy nut sauce (see recipe Asian Almond Sauce)
- If you can’t find or don’t have Liquid Aminos you can substitute with Soy Sauce (which is not gluten free unless labeled so)
