Summer Fresh Avocado and Mango Sushi

Prep Time 20 minutes
Cook Time 50 minutes
Servings 6 people
Homemade sushi – there is no better way to start the summer while also impressing your guests. Each ingredient adds something special to the roll. The mango’s freshness, the avocado’s soft texture and the coconut’s exotic taste all combine to make this fantastic fusion… and there is no need to worry because rolling sushi isn’t as hard as it looks. It just takes a little practice to master the art of sushi!
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How It's Made

Ingredients

  • 6 Nori sheets
  • 1 cup short brown rice
  • 2 cups water
  • 3 tbsps rice vinegar
  • 1 tbsp Cane Sugar
  • 1 ½ tsp sea salt
  • 1 carrot, finely grated
  • 1 red bell pepper, thinly sliced
  • 1 avocado, thinly sliced
  • 1 persian cucumber, thinly sliced
  • 1 mango, thinly sliced
  • 1 green onion, thinly sliced
  • Shredded coconut for decoration
  • sesame seeds, lightly roasted
  • wheat-free tamari sauce
  • wasabi

Directions

  1. Cook the brown rice for 45-50 min. Remove rice from heat, keep covered and let sit 15 minutes. Open the lid and add the rice vinegar, sugar and salt. Mix well. Cool to room temperature.
  2. Prepare all the vegetables. Touch both sides of the nori sheets - One side is smooth, the other is rough. Place nori sheets rough side facing up on bamboo mat.
  3. Start by lightly wetting your fingers in water. Take a handful of rice and shape it into a ball.
  4. It is important to keep your hands wet when manipulating the rice; otherwise the rice will stick to your fingers. However, when working with the nori, it is a good idea to keep your hands dry. Have a bowl of water and a dry cloth handy!
  5. Place the rice ball in the middle of the nori sheet and spread it evenly on the sheet, creating a thin layer of rice covering the majority of the nori surface. Leave 2cm of its upper edges clear of rice as this will be used to seal the roll.
  6. Add the vegetables while keeping coconut and sesame seeds on the edge of the nori that is closest to you.
  7. Carefully roll the bottom edge towards the top, tightly enclosing the filling into a cylinder.
  8. Press firmly until you reach the end of the sheet and the 2cm edging is visible. Dip your finger in a little tamari sauce or water and apply to the edge to seal. Continue to roll the sushi firmly with the bamboo mat until the roll is completely sealed.
  9. Use a sharp knife to cut the roll in several portions that are approximately 1 inch thick.
This recipe will give 6-8 pieces. Dip sushi in a wheat-free tamari sauce and wasabi!
Marie Richer
Recipe By

Marie Richer

Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!

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