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!Print