Description
Vegan Avocado & Roasted Red Pepper Sushi with avocado and roasted red pepper in sushi rice and seaweed wraps. Perfect for date night dinner!
Ingredients
Sushi Rice
- 1 1/2 cups filtered water
- 1 cup organic white sushi rice, or sub brown rice, rinsed
- 2 TBSP organic brown rice vinegar
- 1 TBSP organic coconut sugar
- pinch of sea salt
Sushi
- 4 sheets sushi nori (dried seaweed)
- 1 roasted red bell pepper (thinly sliced)
- 2 avocados, thinly sliced
- handful of sprouts (optional)
For serving
- Tamari
- pickled ginger
- sesame seeds
- wasabi
Instructions
- In a medium saucepan, bring the sushi rice and water to a boil. Lower the heat to a simmer and cover. Simmer until the water is completely absorbed and the rice is tender – about 20 minutes. Remove the pot from the heat and allow it to stand with the lid on for about 10 minutes more.
- In the meantime, add the vinegar, coconut sugar, and sea salt to a small saucepan and heat over medium, stirring occasionally, until sugar and salt are dissolved. Set the mixture aside.
- Once the rice is done, add the cooled vinegar mixture and stir well to combine, completely coating the rice. Refrigerate the rice until you’re ready to roll the sushi.
- Slice the avocado and roasted red peppers in thin slices for assembly.
- Time to roll your sushi. Grab your sushi mat and top 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.
- Next, arrange 1/2 sliced avocado, a few strips of roasted red pepper, and optional sprouts in a horizontal line covering the bottom 3/4 of the rice closest to you (see photo).
- Start to roll the nori and rice over with your fingers, and once the veggies 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. Cut roll 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.
- Serve the sushi rolls immediately with tamari, pickled ginger, etc. Sushi is best when fresh, though leftovers will keep for a day or two in the refrigerator.
Notes
For a comprehensive Sushi making kit, check out this Sushi Tote from Eden Foods!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Sushi, Entree, Lunch
- Method: Stovetop
- Cuisine: Oil-Free, Gluten-Free, Vegan