Avocado Cucumber Beet Mango Sushi Roll Recipe

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a healthier grain option, while white rice is more economical.

nori sheets

🥗Healthier: rice paper

💰Cheaper: lettuce leaves

Rice paper offers a gluten-free option, while lettuce is a budget-friendly alternative.

wasabi

🥗Healthier: horseradish

💰Cheaper: mustard

Horseradish provides a similar heat, while mustard is a cost-effective substitute.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos offer a lower sodium option.

Cut your seaweed nori sheet into two. Keep aside, you will need one half for 1 sushi roll.

Cut off one side of the mango, close to the seed core. Peel that side and cut the mango fruit flesh into equal sized sticks/pieces (about 1/2 inch or 1 centimeter thick). Keep aside.

Peel the cucumber, cut off the ends and quarter your cucumber. Cut out the seed core. Keep aside.

Cut the avocado into two. Peel the avocado and cut from the width into thin slices.

Keep cooked or pickled beet ready. Cut into 1/2 inch or 1 centimeter thick sticks if possible. If they are small pieces, keep them as is, as long as you can place them in as a filling and roll your sushi.

Make sure that you have your sushi rice cooked and seasoned as per our Japanese sushi rice instructions.

Place your nori seaweed half on a bamboo mat wrapped in cling film wrap.

Take 2/3 of your cooked and seasoned sushi rice and stick and spread it on the nori sheet in front of you. Make sure it's spread out equally in an even thin layer. Every spot should be filled with sticky rice. This is your outer sushi roll side.

Turn around your nori sheet and place and stick the remaining rice on the nori sheet by keeping an inch or 2 ½ centimeter at the top rice-free. Make sure that it's an even layer sticking on the nori. This will be your inner sushi roll side.

Fit a line of beet sticks next to each, more or less centered on the rice area. You can cut a piece of beet to fit it there if needed.

Place a layer of mango pieces next to the beets. Fit them properly, and you can cut a mango piece to get the line right.

Move on with the cucumber by placing a quarter of a cucumber piece stick over the beet line. If needed, cut another piece from a cucumber and fit it in.

Take the sushi mat with sushi roll ingredients close to your body and with both hands start rolling in while holding the filling ingredients in place. Then place your sushi mat over the ingredients, rolling and holding tight, so that the sushi won't fall apart later. Please watch my video further on top to see this in action.

When the sushi mat is over the sushi roll, hold tight down so that the rice and filling ingredients stick together. The sushi will be shaped into a beautiful roll. This is important or else your roll will fall apart when you cut or eat it. A good sushi roll should be tight!

Place the sushi roll on a cutting board.

Take the avocado slices in your hand and spread them out between each slice. Place the avocado slices on the sushi roll over the outer rice layer on top. Keep some distance and make sure that each slice is fitting over another. The avocado topping should cover the sushi roll on top completely.

Place a cling wrap rectangular piece over the sushi roll, which is 3 times the size by sushi width but the same length as the sushi in length. Keep the sushi mat over that and press and shape your sushi roll so that the avocado slices stick to the topping and take the shape of the sushi roll.

Cut the sushi roll into 8 (or 9 or 10) slices. Wet your finger and knife after every cut and wipe off residues from your knife with a kitchen towel, that way you will get some beautiful clean sushi roll slices.

Place on a serving platter and serve up with your favorite topping and sauces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens