These avocado kimchi sushi rolls are colourful, delicious and easy to make. They are vegetarian but will satisfy those sushi cravings!
For this sushi roll recipe I used avocado, kimchi and cucumbers. Avocados for its rich creaminess, kimchi for its spicy umami flavour and cucumbers for a refreshing crunch. You can put any combination of veggies you like such as carrots, cabbage, sweet, potatoes, lettuce and jalapeños . Or add some extra protein with natto or tofu.
Eating avocados can serve up a ton of health benefits:
Rich in monounsaturated fats (“good fats”) that help lower LDL cholesterol (“bad cholesterol”)
High in fiber to keep you feeling satiated longer
Source of potassium, folate, vitamin C, E, B5, K and niacin
Sugar free!
Good for the skin because vitamin C helps your body produce more collagen
Health benefits of kimchi
Rich in probiotics for promoting healthy bacteria in the stomach
May have an anti-inflammatory effect on the gut
Aids in digestion
Vitamin A for heart health and vitamin C for immune health
Low calorie, low fat food
A few tips to rolling sushi
The shiny side of the seaweed is the side that faces down.
Leave a few cm of seaweed with no fillings on the edge that’s closest to you. That will serve as the seal when you roll the sushi.
Wet your hands before handling the rice. That way the rice won’t stick to your hands.
Wet your knife before slicing the sushi so the rice won’t stick to your knife.
I always found rolling sushi at home to be a bit intimidating. But after a little practice, it gets easier and easier. If the rolls don’t look perfect, no worries! The next time you make it, they’ll be better. I always say if the food is healthy and tasty, the presentation is that not important. There’s no paying customers at my house! Lol
1cupbrown riceUsing the cup that comes with your rice cooker which is different than the cup size that you bake with. One of my rice cooker cups is approximately 1/2 a baking cup
3tablespoonssushi vinegar
1avocadosliced
1Persian cucumberjulienned
1/2cupkimchi
4tablespoonrice vinegar
4sheets seaweed
Soy sauce and wasabi
Instructions
Rinse rice and add it to the rice cooker with 2 cups water (same cup size as the cup that comes with your rice cooker). But check the package directions first because sometimes different brands can vary in cooking time.
Mix sushi vinegar with rice using the rice paddle. Let it cool down to room temperature before rolling.
Lay a sheet of seaweed with the shiny side down on a sushi rolling mat.
Wet hands so the rice won’t stick to it. Then spread a thin layer over half the mat, leaving around 3 cm of seaweed from the edge closest to you.
Add cucumber, avocado and kimchi.
Lift the matt with your fingers and start rolling. Press the nori gently at the end to make sure its sticking to close the roll.
Wet a sharp knife with water to prevent the rice from sticking to the knife. Slice into pieces.
