Avocado Rolled Sushi


Peanut Sauce

  • ½ Onion finely chopped
  • 1 Tablespoon peanut butter
  • Pinch chilli powder
  • ½ Cup coconut milk


  • ½ Teaspoon tamari
  • 2 Cups cooked brown rice
  • 6 Sheets nori
  • Juice – 1 lemon
  • 1 Large avocado, thickly sliced


  • Cook onion in oil for a few minutes.
  • Stir in peanut butter and chili powder and the gradually add the coconut milk, stirring constantly, to form a thick sauce. If too thick, add a little water, but the sauce should be thick enough to not run when spread on the nori.
  • To make the filling, mix tamari through cooked brown rice. Lay each nori sheet on a board and, with a pastry brush, lightly brush nori with lemon juice.
  • Over three quarters of nori sheet, spread a thin, even layer of peanut sauce.
  • Lay brown rice evenly on top and, in centre of sheet, lay 2 slices of avocado in a line.
  • Roll nori sheet up to firm a cylinder.
  • Cover nori with plastic wrap and rest for at least 30 minutes before serving.
  • To serve, cut each nori i to 3 equal-sized mini-rolls with a very sharp knife and arrange decoratively on a Japanese dish.
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