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Avocado & Cucumber Rolls with SunButter Sauce

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  • Author: Flora & Vino
  • Total Time: 50 minutes
  • Yield: 3-4 servings
  • Diet: Vegan

Description

Avocado & Cucumber Rolls wrapped in toasted sushi nori sheets with a creamy SunButter Sauce. Perfect for a date night meal!

Ingredients

Sushi

  • filtered water
  • 1 cup organic white sushi rice, or sub brown rice, rinsed
  • 2 TBSP rice vinegar
  • 1 TBSP pure maple syrup
  • pinch of sea salt

Avocado & Cucumber Rolls

  • 4 sheets sushi nori 
  • 1 English cucumber, peeled with seeds removed and sliced into small matchsticks
  • 2 avocados, thinly sliced

SunButter Sauce

  • 1/3 cup No Sugar Added SunButter
  • 1 TBSP Tamari Lite 
  • 1/2 TBSP maple syrup
  • 1 tsp chili garlic sauce
  • 1 TBSP lime juice
  • ~1/4 cup filtered water (to thin)

For Serving

  • sesame seeds
  • SunButter Sauce
  • Tamari Lite or coconut aminos

Instructions

  1. First, soak the sushi rice and the water in the pan for ~30 minutes before cooking. After soaking, heat the saucepan over medium-high and bring the sushi rice and water to a boil. Once it’s boiling, cover the pan with a lid and reduce the heat to medium-low. Allow the rice to simmer until all of the water is completely absorbed and the rice is tender; about 20 minutes. Once the rice is done, remove the pan from the heat and let it sit, covered, for about 10 more minutes.
  2. Once the rice is cool, transfer it to a large bowl and add the rice vinegar and maple syrup. Mix everything well to combine, completely coating the rice. Cover the bowl and place the rice in the refrigerator until you’re ready to assemble the sushi. 
  3. To prepare your filling, peel an English cucumber and slice it in half lengthwise. Remove the seeds using a spoon. Trim the ends so it matches about the length of your sushi nori and save the ends for another use. Slice the remaining cucumber into very thin matchsticks, the thinner the better for this recipe! Slice the avocado into thin slices, too. Set the filling aside. 
  4. Next, prepare the SunButter Sauce. Add all of the  ingredients to a small mixing bowl and whisk everything with a fork to combine. Add the filtered water as needed to thin out the mixture. You want it to be thick but pourable. 
  5. Time to roll your sushi. Grab the sushi mat and top it with a sheet of nori, shiny side down. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it’s not too thick to roll.
  6. Next, arrange ½ the sliced avocado and a few cucumber matchsticks in a horizontal line covering the bottom 3/4 of the rice closest to you.
  7. Start to roll the nori and rice over with your fingers, and once the avocado and cucumber are covered, roll the mat over to mold and compress the roll. Keep rolling in this fashion until it’s all rolled up. Dab some water onto the ending edge to seal the roll shut. Using a sharp knife, cut the rolls into 8 individual sushi slices. Repeat until all rice and filling is used up; about 3-4 rolls, depending on how much you stuff them.
  8. Serve the sushi rolls immediately with SunButter Sauce, Tamari lite or coconut aminos, and sesame seeds. 
  9. Best when fresh, though leftovers will keep for a day or two in an airtight container in the refrigerator.
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Category: Sushi, Meal
  • Method: Stovetop, Hand-mix
  • Cuisine: Vegan, Gluten-Free

Find it online: https://www.floraandvino.com/avocado-cucumber-rolls-with-sunbutter-sauce/