This peanut avocado sushi is stuffed with creamy avocado slices and lightly sweetened crunchy peanuts, all rolled up in nori and sticky rice. It's an unexpectedly delicious combination that just might become your new favorite sushi!
Whoever said sushi was light fare never dined with me! Seriously, though, I don't often think of sushi as an indulgent dish, but this peanut avocado sushi is one exception. I borrowed the idea from a sushi place in my old neighborhood, where it was my absolute favorite order. The combination of creamy avocado and crunchy, lightly sweetened peanuts is both sweet and savory, making every bite unbelievably satisfying.
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The filling is simple: avocado, plus a mix of chopped peanuts with some peanut butter to hold everything together, maple syrup for sweetness, and soy sauce for umami. It's rolled inside sticky sushi rice and nori, then finished with a sprinkle of toasted sesame seeds. It's heavenly!
If you're looking for a lighter sushi roll, give my shiitake sushi, eggplant sushi, or smoked tofu sushi a try. But if you're craving something rich, filling, and a little unexpected, this is the sushi roll for you.
Ingredients You'll Need
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Sushi rice. Don't just use any old rice. You need a sticky, short-grain rice to get it right, and you'll usually be able to find one that's perfect (often labelled as sushi rice) in the international section of the grocery store.
- Rice vinegar. You can also grab this in the international aisle.
- Salt.
- Sugar. I use organic sugar to keep the recipe vegan, since conventional sugar is often processed using animal bone char.
- Peanuts. Use roasted and salted peanuts, usually sold in the snack aisle.
- Peanut butter. I like natural peanut butter (the runny kind). Conventional peanut butter should work as an alternative, but will give you a sweeter filling.
- Maple syrup. You can substitute another liquid sweetener like agave or coconut nectar, if you'd like.
- Soy sauce. Tamari and liquid aminos are also options. You can keep the entire recipe gluten-free if you use gluten-free tamari.
- Avocado.
- Nori. This is another item you can grab in the international aisle.
- Toasted sesame seeds. I use a mix of white and black seeds, but either on its own is fine.
- Accompaniments. We're using the usual sushi accompaniments — namely soy sauce, wasabi paste, and pickled ginger. You can get them in the international aisle at the store. If you can't get any of them, don't worry — this is really one of the few sushi recipes that's flavorful enough to stand on its own.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Prepare the rice. Start by soaking it in water for 20 minutes, then drain and rinse it. Add it to a saucepan along with the rice vinegar, salt, and sugar. Bring it to a boil, then reduce the heat to a simmer and cover. Let it cook for about 20 minutes. It's done when all of the liquid is absorbed. Make sure you leave the lid on the pot for about 10 minutes when it's done, then uncover and fluff it with a fork.
Prepare the filling. You'll be mixing your chopped peanuts, peanut butter, maple syrup, and a little soy sauce for the peanut component of your rolls. For the avocado, all you need to do is slice it!
Prepare the nori. Start by covering your sushi mat with plastic wrap, since this will be a uramaki (inside-out) roll. Place a sheet of nori over the mat, then spread rice in a thin layer over it. Keeping your hands wet will help prevent the rice from sticking.
Roll. First, you'll need to flip your rice-covered nori, which can be tricky. I like to pick up the whole shebang, mat and all, then invert it onto my hand, lift the mat and put it back down, then gently lower the nori back onto the mat. Arrange half of your fillings in a strip over the rice, then roll it up.
Tip: Here's a quick video tutorial on how to roll this type of sushi, known as uramaki or an inside-out roll. If it feels a bit ambitious, feel free to roll it as maki. Fortunately, I have a video tutorial on how to roll maki as well!
Finish and serve. Sprinkle your roll with sesame seeds, then carefully cut it into 8 slices. This sushi is best enjoyed right away!
Tip: If you really love sushi but rolling just isn't for you, give my sushi bowls a try!
Frequently Asked Questions
It is if you use gluten-free tamari instead of soy sauce.
Definitely don't use regular long-grain rice or quinoa — neither is sticky enough for rolling, and your sushi will fall apart. If you'd like to use brown rice, just look for brown sushi rice. You may need to adjust the cook time — refer to the package directions.
Sushi is best served the day it's made, and with this particular variety, the avocado will likely turn brown during storage. That said, it's perfectly fine to eat after a day or two. Store it in an airtight container in the fridge.
What to Serve with Peanut Avocado Sushi
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📖 Recipe
Peanut Avocado Sushi
Equipment
Ingredients
For the Rice
- ⅔ cup sushi rice
- ¾ cup water, plus more for soaking the rice
- 1 ½ tablespoons rice vinegar
- ¾ teaspoon salt
- ½ teaspoon organic granulated sugar
For the Filling
- ½ cup roasted and salted peanuts
- 1 tablespoon natural peanut butter
- 2 teaspoons maple syrup
- 1 teaspoon soy sauce
- 1 large ripe avocado sliced into thin strips
For Rolling and Serving
- 2 nori sheets
- 2 tablespoons toasted sesame seeds
- Wasabi
- Soy sauce
- Pickled ginger
Instructions
Prepare the Rice
- Place the rice into a medium saucepan and cover it with water. Let the rice soak for 20 minutes, then drain it into a colander and rinse it well. Return the rice to the saucepan.
- Add the ¾ cup water, rice vinegar, salt, and sugar to the pot. Stir, then place it over medium heat. Bring the water to a boil, then reduce the heat to a gentle simmer. Cover the pot and let the rice cook for about 20 minutes, or until all of the liquid is absorbed.
- Remove the pot from the heat and let the rice sit with the lid on for 10 minutes. Remove the lid and fluff the rice with a fork.
Prepare the Fillings
- While the rice sits, finely chop the peanuts, then place them into a bowl with the peanut butter, maple syrup, and soy sauce. Stir until everything is well combined.
Roll the Sushi
- Wrap a bamboo mat in plastic wrap and place one sheet of nori over top. Keep a small bowl of water nearby and wet your fingertips.
- Distribute half of your rice in an even layer over the nori, pressing it down until it's nice and thin. Wet your hands periodically to help prevent the rice from sticking to them.
- Carefully invert your rice-covered nori sheet so that the rice layer sits on the plastic wrap and the nori is face up.
- Take half of your peanut mixture and arrange it into a strip extending widthwise across your nori, about an inch away from you. Press the mixture together as you do this to get it nice and firm. Arrange half of the avocado slices alongside the peanut strip.
- Carefully roll the end of the nori closest to you over your peanut/avocado strip, tucking and squeezing to get it nice and tight. Continue rolling until you reach the end.
- Take your roll and place it seam side down on a cutting board. Using a large, sharp knife, cut the roll into eight pieces. Sprinkle the roll with half of your sesame seeds.
- Repeat using remaining ingredients to make a second roll.
- Serve with wasabi, soy sauce, and pickled ginger.
Notes
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Peanut avocado and fried sweet potato rolls are my faves too! I believe a wise man once said, "Great minds like the same food."
I just made this. It was delicious! The peanut flavour worked so well. Thanks for the idea :-)
Yay! Glad you enjoyed it! Thanks Lucy!
The sushi place near me makes this too, but with honey roasted peanuts. So yummy!
I LOVE sushi! I just can't stand how brilliant these are! I love all things peanut butter and avocado. I want these rolls on repeat all the time. :D Hope you're having a marvelous weekend!
I HAVE had these on repeat quite a bit - couldn't stop ordering them from take out. That's why I had to intervene and finally create my own version :) I hope your weekend was awesome as well!
I love peanut avocado sushi! Sweet potato tempura is definitely my favorite but peanut avocado is runner-up. I can't wait to try this! :)
Thanks Meredith! Definitely my two favorites :) I hope you enjoy this!