Prep 30 mins
Cook 15 mins
The best peanuts to use for this are the cheap oily ones. I haven't tried this with other nuts but I guess that would work just as well.
For the rice
- 236.59 ml cooked sushi rice (I recommend Minado's Perfect Sushi Rice)
For the filling
- 1 avocado, sliced thinly
- 59.14 ml salted peanuts
- 2 sheet nori
- Bash the peanuts in a pestle and mortar or bash in a bag with a rolling pin until they are of medium size pieces.
- If you have a sushi rolling mat lay it on the table, otherwise lay a clean tea towel down and cover it with cling film.
- Lay a sheet of nori on top shiny side down, if it is untoasted you may wish to briefly pass it through a flame. And place a layer of sushi rice on top. For thin sushi layer about 1/8 inch thick and for fat rolls layer about 1/4 - 1/2 think. Leaving a gap of around 1 inch at each side.
- Place a line of the avocado slices 1 inch from the edge of the rice. lay the crushed peanuts on top.
- Starting at the edge roll up like a swiss roll keep the rolling a tight as possible using the sushi mat/towel to aid the process. When you reach the end moisten the remaining edge with water and stick down. Roll up in the towel and allow to sit while you make the rest.
- Using a wet, sharp knife slice into 1/2 inch thick slices. Remove the ends and eat. Place the rest on a platter and serve.
The flavors work alright, it just wasn't to our taste.
This is by far my favorite sushi to date. DH always tries to include me when he makes sushi and this is how he did it! We added cream cheese and liked it, but it is not necessary. I loved the crunch from the peanuts and the smooth, creamy goodness from the avocado. This is a permanent favorite!
Thanks Pink Cherry Blossom! I was looking for a more interesting way to do another vego option for our Japanese cocktail party sushi plate. I usually do just avocado but this was more interesting! I used purchased crushed peanuts.