Ripe avocado slices and lightly sweetened chopped peanuts, rolled up in nori and sticky rice to create this scrumptious peanut avocado sushi.
I can’t take full credit for this one. I didn’t come up with the idea for peanut avocado sushi. I’ve been ordering the stuff from my favorite Japanese take out place for four years now. It might be my favorite variety, or tied for first with the tempura fried sweet potato rolls. Whoever said sushi was light fare never dined with me.
The first time I saw these rolls on a menu I pondered how the peanuts would work into the recipe. Were they going to be whole peanuts? Wouldn’t they slip out easily? I was pleased and surprised to find that the peanuts were actually more of a peanut paste. Not quite a peanut butter, and actually a little sweet. Typically, when we order these rolls at my house, they’re accompanied by an assortment of veggie rolls. My boyfriend got into the habit of eating the peanut avocado rolls last, telling me it was like his sushi dessert. Now, these aren’t quite that sweet, but they do make a nice finish after bites and bites of all kinds of savory and salty rolls.
As usual, I’m going to direct you to YouTube for some rolling instruction.
Peanut Avocado Sushi
For the Rice
- 2/3 cup sushi rice
- 3/4 cup + 2 tbsp. water
- 3/4 tsp. salt
- 1 tbsp. rice vinegar
For the Filling
- 1/2 cup roasted and salted peanuts
- 1 tbsp. natural peanut butter
- 1 tbsp. agave
- 1/2 avocado sliced into thin strips
For Rolling and Serving
- 2 nori sheets
- 2 tbsp. sesame seeds
- soy sauce
- pickled ginger
Prepare the Rice
Rinse rice under cold running water for 1-2 minutes.
Place in a small saucepan with other rice ingredients and heat to a simmer. Cover and allow to simmer over low heat for about 20 minutes, or until liquid is absorbed. Remove from heat and allow to sit for another 10 minutes, covered.
Prepare the Fillings
Place peanuts, peanut butter and agave in food processor.
Pulse until peanuts are finely chopped and ingredients are uniformly mixed.
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 nori. Sprinkle with half of your sesame seeds.
Carefully invert your rice covered nori, so that the rice layer sits on the plastic wrap and nori is face up.
Take half of your peanut mixture and arrange into a strip extending width wise 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 avocado slices alongside your 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 big, sharp knife, cut into eight pieces.
Repeat using remaining ingredients.
Serve with wasabi, soy sauce and pickled ginger.