Makes 4 to 6 servings
These sushi rolls are a fun alternative to lunchbox sandwiches, and they can be filled with virtually anything, from sliced turkey to peanut butter and jelly! Experiment with different nut butter, fruits, and veggies, like steamed asparagus, green beans, or broccoli stems.
- 1 cup sushi rice
- 1/4 tsp kosher salt
- 1 tbsp seasoned rice vinegar
- 1/4 cup almond butter
- 1/2 mango, thinly sliced
- 2 carrots, julienned
- 1/2 avocado, thinly sliced
- 4 sheets nori
- Reduced-sodium soy sauce, for serving
- Place the rice in a mesh strainer and rinse until the water runs clear. Transfer to a saucepan with 1 cup water. Bring to a boil over medium heat. Reduce the heat to low, cover, and cook until the rice has absorbed the liquid and is mostly tender, about 20 minutes. Remove from the heat and set aside, covered, for 15 minutes.
- Transfer the rice to a large bowl and sprinkle with the salt and rice vinegar. Fold together until evenly coated. Set aside to cool slightly.
- To prepare the sushi rolls, place 1 nori sheet on a clean work surface. Spread about 1/2 cup of rice over the nori, leaving about 1-inch of the nori exposed at the top and bottom of the sheet.
- Use a butter knife to spread about 1 tablespoon of the almond butter in a line across the rice, about 1-inch from the bottom. Top the almond butter with a few slices of mango, about 1/4 of the carrots (you may not use all of the carrots, so use as much as you like), and a quarter of the avocado slices.
- Starting from the bottom, roll the nori over the filling. Tightly roll the sushi with medium pressure, until the rice is fully enclosed. If the nori does not seal at the end of the roll, use a few pieces of sticky rice to hold it closed.
- Continue with the remaining sheets of nori and ingredients. Use a damp knife to slice each roll into 8 pieces, trimming the ends if you like. Serve with soy sauce for dipping.
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