Spicy Avocado Rolls
Makes 4 Rolls
For the Sushi Rice:
- 500g of Sushi Rice
- 2 Tablespoons of Sushi Seasoning or Rice Vinegar
For the Sushi:
- 1 Avocado
- 4 Nori Sheets
- 2 Tablespoons of Sesame Seeds
- Optional but recommended: Wasabi, Pickled Ginger
For the Spicy Mayo:
- 1 Teaspoon of Siracha
- 25g of Vegan Mayo
Making sushi at home is such a fun night in and these are my favourite vegan rolls with sticky sushi rice, ripe avocado and spicy siracha mayo.
Cook the rice according to the package instructions. When it’s ready, fluff it with fork and set it aside to cool to room temperature.
While it’s cooking, whisk together the siracha and vegan mayo with a fork and set it aside. Toast the sesame seeds on a pan on medium heat until golden, then set aside. Slice the avocado.
Once the rice has cooled, drizzle over the rice vinegar and fluff again.
Using a bamboo sushi mat, place 1 nori sheet on the mat with the rough side facing up. With damp hands, place about 2 heaped tablespoons of the rice onto the bottom of the nori. Use your fingers to spread and press the rice gently and evenly over the nori, leaving about an inch and a half with no rice at the top. Damp fingers again as needed.
Place the avocados in a line about an inch from the bottom of the rice. Add a small amount of wasabi along this line too.
To roll, place your thumbs under the bottom edge of sushi mat, and use remaining fingers to hold the filling in place. Bring the mat up and tightly roll over the filling.
Roll forward tightly again, continuing until all of the rice is enclosed. Use your finger to wet a line along the top of the nori, then finish rolling.
Use a damp, sharp knife to cut the roll into individual pieces.
Arrange the sushi on a plate, drizzle over the mayo and sprinkle with the sesame seeds.