"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
cooked sushi rice
( I recommend recipe #119373)
For the filling
avocado, sliced thinly
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.