This sushi is the perfect sushi for everyone. Whether you’re a sushi lover or aren’t into the raw fish thing, these avocado rolls are made with simple ingredients, easily customizable, and so very delicious.
Our family loves sushi. The problem is, when you have two children who eat sushi like it’s candy, eating out can get costly. Occasionally, we like to make sushi at home because it’s much more economical and something the whole family can do together. Win-win!
These cone-like sushi rolls are called hand-rolls or “temaki” in Japanese. To me, these are much easier to make than traditional sushi rolls and require no special tools (or a master’s degree is sushi rolling;)
You can use any of your favorite fillings inside of these. However, if you want to use raw fish, like in traditional sushi, you must buy it fresh and make sure it’s “sushi/sashimi grade.” Not all previously frozen fish is safe for consumption. Be sure to ask the fish handler to steer you towards the correct quality.
In this case, we made crunchy avocado slices to use as the “meat” in these rolls. They were so yummy and satisfying, we didn’t miss the fish at all!
I love the taste of panko-battered, well, anything really. Because we try to avoid eating a lot of wheat, panko breadcrumbs hasn’t been used in our kitchen in a while. I once tried recreating the panko-like crust with crushed rice cereal and my family didn’t even notice a difference. That’s what I used to get the crunchy coating on these avocado slices. If you’re not avoiding wheat or gluten, feel free to use panko breadcrumbs, if you’d prefer. I’ve even used shredded unsweetened coconut on these instead, and it’s really good, especially if you like coconut!
I was able to make these totally vegan-friendly by avoiding an egg batter. Instead, I used a mixture of flour, oil, water, and seasonings to help the coating stick to the avocado. Then you just pop it under the broiler for a few minutes to brown. Super simple!
Sushi rice is short grain rice that is perfectly cooked (not mushy) and then seasoned with a rice vinegar/sugar/salt mixture. It needs time to cool to room temperature, so I would suggest making the rice first.
The veggies should be julienned or cut matchstick style. You can do this easily by following the photo above and cutting, in this case carrots, first in half. Then cut each half into vertical slices and each slice into matchsticks. Feel free to use any veggies you’d like!
Getting the perfect cone may take one or two tries, but it isn’t difficult once you get the hang of it. I was able to find rectangular wrappers specifically for hand rolls at my local grocery store in the Asian section, (near the soy sauce) but if for some reason you can only find them square, just cut the square in half and you have the perfect shape for hand rolls.
We topped it off with a simple sriracha mayo that I made with, you guessed it, sriracha sauce and mayo! It added a nice spicy kick to these rolls too!
I hope you get a chance to try these easy sushi rolls! If you make them be sure to tag #wifemamafoodie on Instagram so that I can see your creations! Enjoy, friends!
- 1 cup short-grain Sushi Rice (if sushi rice cannot be found, medium grain rice will suffice)
- 1 cup water
- 2 tbsp Natural Rice Vinegar (If you use "seasoned" rice vinegar, omit the sugar and salt.)
- ½ tbsp raw sugar or sweetener of choice
- ¼ tsp salt
- ½ cup mayo
- ½ - 2 tablespoons Sriracha Hot Sauce (to taste)
- 2 ripe but firm avocados, peeled and pitted, cut in half and each half cut in quarters
- ¼ cup Gluten Free Multipurpose Flour or regular all-purpose flour, if not gluten-free (Corn Starch works too)
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons melted Coconut Oil
- 2 tablespoons water
- 1 - 1.5 cup crispy rice cereal, broken into coarse crumbs (the healthy brown rice kind or Rice Krispies/Rice Chex works too) Can also use shredded coconut or panko bread crumbs, if not gluten-free.
- 3-4 carrots, peeled and cut into matchsticks
- 1 large cucumber, seeded and cut into matchsticks
- 3-4 green onions, chopped
- Toasted sesame seeds, optional
- 12-14 rectangular nori sheets or 6-7 square sheets, cut in half
- water, for hands and to seal
- soy sauce, for dipping
- In a medium saucepan or in the pot of a rice maker, wash and drain your rice with water 2-3 times, on the final time, draining well. Flatten rice in the pot and add 1 cup of water. If making on the stove, bring water to a boil. Cover and reduce the heat to low and cook until all the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for about 10 minutes. If making in the rice maker, cook according to manufacturer directions. While the rice is cooking, mix together the rice vinegar, sugar and salt until dissolved. This rice is mildly seasoned. If you like your rice to have more of the vinegary flavor, you can always double the vinegar mixture.
- When the rice is done cooking, spread rice into a glass dish and gently mix in the vinegar mixture, until well distributed. Cover dish with a damp cloth and set aside to cool to room temperature.
- In a small bowl, combine together mayo and sriracha sauce. Add as little or as much sriracha sauce as you'd like, to taste. Refrigerate until needed. (We added 1 tablespoon to ½ cup of mayo and it was spicy enough for us, but we're light-weights, haha!)
- In a medium bowl, combine together flour and seasonings. Mix in oil and water. Mixture should be a thick batter, like pancake batter. Add a little more water, if needed, until you reach that consistency.
- I put the cereal into a baggie and mash them with the bottom of a heavy cup until they're coarsely broken, like panko crumbs. Add your cereal crumbs to a shallow dish. Dip your avocado slices into the flour batter and then coat with the rice crumbles. Place onto a lightly greased baking sheet. When finished, sprinkle the tops with more salt and pepper and then place baking sheet on the middle rack in the oven and broil until lightly browned, about 5 minutes. Will really depend on your oven, so just keep a close eye on it. Remove the pan and flip slices over and return to the broiler to brown the other side, about 2-3 minutes longer. Be sure to watch these closely..they can go from zero to burnt in a matter of seconds!
- Place a sheet of nori on a clean surface. Dampen your hands with water so that the rice doesn't stick. Spread a large spoonful of rice onto the left half of the nori sheet. Top rice with a sprinkle of sesame seeds and green onions, a few matchstick carrots and cucumber, and 1-2 avocado slices. Drizzle some sriracha mayo over the top. Take the bottom left corner of the nori sheet and bring it diagonally up over the filling, toward the top middle section of the nori. Tuck it under the filling and continue to wrap the remaining nori around until it forms a cone. This may take a few tries to get it just right and it will also help if don't overdo it on the filling (like I did;) Use a little bit of water to help to seal the last corner of nori to the roll. Repeat for the remaining rolls. Makes about 12-14 rolls, depending on how much filling you use per roll. Serve immediately with extra sriracha mayo and soy sauce.
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