Mango Avocado Sushi

April 30, 2020

Mango Avocado Sushi

I am not a great sushi lover. I bet many vegetarians don’t like it because of the nori sheets. But that doesn’t stop me from making the delicious and pretty looking dish. It is way cheaper to make them at home than ordering it from a local restaurant. The flavor possibilities are endless. You can get creative and adjust the flavor and taste according to your taste buds.
I end up making two kinds of sushi every time. One, with Nori sheets and Another type is with rice paper sheets. Both are equally delicious.

How to cook sushi rice?

You need sushi short grain rice or medium grain rice.You will find them in an Asian stores or Asian section of any grocery store. I have seen people using black rice and brown rice to make sushi. Though it’s best to use sushi rice, but you can you use any kind of rice which is of sticky. The rice should stick to each other and as well as the nori sheets or else sushi will fall apart.

2 cups Sushi rice
2 cups Water

Wash sushi rice until the water runs clear. Add water to the rice and cook it on low to medium flame. The ratio of rice to water should be 1:1.
Cook the rice until most of the water evaporates. Turn off the heat and cover it with the lid (with a cloth beneath) for 10 mins and leave it undisturbed.
The picture below shows the step by step instruction.

Flavoring the sushi rice:

1/4 cup rice vinegar
1 tablespoon sugar
¾ teaspoon salt
Sushi rice, cooked

Heat some vinegar in a sauce pan, add salt and sugar to it and stir until dissolved.
Add this mixture to the rice and gently mix into it. This helps to flavor the rice. You can adjust the taste if you want.

Assembling the sushi rolls:

Spread the rice: Place 1 sheet of nori over a bamboo sushi mat. I placed mine on a aluminum foil. Spread rice on top of the nori. Fill a small bowl with water to dip your fingers into. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.

Veggies: You can use any kind of veggies or fruits for filling. I have used avocados, mangoes, cucumber and carrots. Asparagus and spinach are also other options.

Layer the mango, avocados, cucumbers and carrots on the bottom of the sheet.

Roll it along with the aluminum foil tightly. This step is important to hold sushi together. Otherwise it will start to fail apart as you cut the roll.

Cut: Transfer the roll on the chopping board and cut them into bite sized sushi pieces. I always prefer to cut off the sides.

This is the second way of making sushi without nori sheets. I use rice paper sheets instead of nori sheets. You can find them in the Asian stores or Asian section of any grocery stores. The method remains the same. Only difference here is that we are using rice paper sheets.