Lately, I’ve been craving some sushi, but I don’t know any good Japanese restaurants in Manchester yet, and I’m trying to keep up with my healthy routine, so I’ve decided to make some at home. My favourite is avocado and soft cheese maki, but this time I’ve tried to go a little crazy and make some mango and avocado ones. I’m so pleased I did. The contrast between the sweetness of the mango and the soy sauce is superb. You should try it.
I’ve tried to keep the recipe as healthy as possible, so I’ve used organic short grain brown rice rather than sushi rice. I’ve gone for these fillings:
- avocado and soft cheese
- mango and avocado
You can be as creative as you like and create your own fillings. If you have a little patience, you could even fry some aubergines to dip in teriyaki sauce.
Prep 20 minutes
Cook 25 minutes
- 120g brown rice
- 2tbsp rice wine vinegar
- 3 nori seaweed sheets
- 1 small avocado
- 1/4 of a cucumber
- 1/4 of a mango
- 3 tbsp soft cheese
- sesame seeds
- soy sauce
- pickled ginger
- Cook the rice according to packaging instructions. You’ll want it to be well done so that it’s as tender as possible.
- As soon as you’ve drained the rice, transfer it to a bowl and mix the rice wine vinegar with it thoroughly.
- Leave the rice rest and cool down.
- Cut your vegetables and fruit into strips.
- Line a seaweed sheet on a bamboo mat or a chopping board.
- Spread the rice on the seaweed, leaving the end farther away from your plain.
- Add wither the avocado and soft cheese or the avocado and mango or a strip of cucumber. You can either add the sesame seeds at this stage, in the roll or later on.
- Dampen the plain end with a little water.
- Fold the bottom edge of the seaweed over your filling, then roll it and press lightly with both hands to close it.
- Prepare all three rolls as explained in points 7 and 8.
- Cut the rolls into 6/8 pieces to obtain maki.
- Sprinkle with sesame seeds.
Serve with soy sauce, pickled ginger, and wasabi. Remember that it’s better to eat them all in one go, as leaving them in the fridge dries the rice out.
If you want to make uramaki (those with sesame seeds and rice on the outside), you’ll need to get yourself some proper sushi rice and a bamboo mat. The brown rice simply isn’t sticky enough to make those.
For a similar recipe that’s less hassle, you can check out my warm vegan chirashi.