Peanut Avocado Sushi Roll (vegan)

An easy and delicious inside-out sushi roll filled with roasted peanuts and ripe avocado.  Naturally plant-based, vegan, and gluten-free.

My sweet daughter-in-law recently took me to Sakura for lunch. I was pleasantly surprised with the several vegetarian sushi roll options offered there. Typically, you’re limited to an avocado roll, a cucumber roll, or a carrot roll. I tend to get all three when I can.

Fortunately for me, Sakura caters to my kind of people. They offered several incredible sushi options, including a couple I have never tried before.

The most intriguing roll is a Peanut and Avocado Sushi Roll. Not only is it absolutely delicious, it’s suprisingly simple to make. There aren’t any fancy ingredients and it doesn’t take much time to prep.

If you’ve followed me much at all, you may already be familiar with my Vegan Philly Roll, Tropical Crunch Uramaki, California Vegan Sushi Roll, and Green Veggie Maki.  And if you don’t have a bamboo rolling mat or just aren’t interested in making a sushi roll, consider making my Spicy Salmon Sushi Stack. No nori or sushi mat is required.

The best part about these sushi recipes is that they are all really easy to make, plant-based, vegan, gluten-free, and DELICIOUS!

So, let’s talk about this Peanut Avocado Sushi Roll.

To make sushi rolls, you need a sushi mat. You can get bamboo sushi mats in the ethnic foods aisle at your local grocery store for a few dollars. You can also buy them online. You can also purchase plastic mats that may be easier to clean. I simply wrap my bamboo sushi mat with plastic wrap, which makes clean-up a breeze.

Next is the seasoned sushi rice. Sushi rice is super easy to make in a pressure cooker or rice cooker. Though the number one reason I like cooking my sushi rice in my Instant Pot is because it always turns out PERFECT.

Please note that white sushi rice takes four minutes on high pressure with a natural release. If you’re using brown or black rice, you’ll need to cook it for about twenty minutes on High Pressure with a natural release. Regardless of the type of rice you choose, simply remove the lid after the allotted time, then stir in a little rice wine vinegar, agave syrup or sugar, and a dash of salt.

It’s important to use short grain or medium grain sushi rice since it contains more starch and will result in a stickier rice that adheres well to the nori. Many people recommend rinsing the sushi rice in water until it runs clear. Admittedly, I rarely rinse my sushi rice.

I like covering my seasoned sushi rice with a wet cloth or paper towel to keep the rice from drying out. The Notes section below contains the measurements and ingredients for an easy tried-and-true seasoned sushi rice.

While the rice is cooking, prepare the other ingredients.

To make most sushi rolls, you’ll want to use toasted nori seaweed. It imbues that quintessential sushi taste, look, and aroma that I crave! If you love sushi, you know what I’m talking about! Yes, you can make sushi rolls with other types of wraps. And while they do taste good, there’s just something about nori that brings all of the flavors and textures together to make a really satisfying sushi roll.

You can get a pack of nori in most grocery stores or asian markets today. I like cutting my nori in half or at least in two-third sheets so that they aren’t too big or fat. If the roll is too big, it can be a bit much in your mouth. Sushi shouldn’t be difficult to chew. Plus, the flavors need to be balanced. When a roll is too thick, it seems that the rice to nor to filling ratio is off. If you prefer your rolls super thick, by all means, roll it thick.

If you choose to use a whole sheet of nori, you’ll need to use twice as much rice and will end up with a fatter sushi roll. This has its benefits since it also allows you to use a bit more filling without making a mess. But please note that I typically use half of a sheet of nori to make a standard sushi roll (like the ones pictures in all of the photos on this post).

I like applying the seasoned sushi rice evenly on the toasted nori and sprinkling sesame seeds on top before flipping it over. Once rolled up, the rice remains on the outside, creating a uramaki or inside-out sushi roll. It’s my favorite method for a few reasons. Primarily, it results in more seasoned sushi rice and lots of little colorful toasted sesame seeds that adhere to the rice’s surface. I think it looks scrumptious!

The next two ingredients are what make this sushi roll special or unique. Peanuts and Avocado. As I mentioned before, I was very surprised to see this combination, but then when I consider all of the different ways I’ve incorporated peanuts and avocado in recipes before, it makes perfect sense. Pad Thai, Satay, or Summer Rolls anyone?

So let’s discuss the peanut options. You have several. There are almost as many varieties of peanuts available to us as there are sushi rolls. Primarily, they are classified as roasted, salted, honey roasted, or raw. Please note that honey roasted peanuts generally contains honey, which is not vegan.  So be sure to check your ingredients list on the back of your jar or canister.

You may or may not be surprised to read this, but the type of peanut you use in this Peanut Avocado Sushi Roll really doesn’t matter much. Honest. Feel free to use whatever you have in your pantry or cupboard. Also, if you have a peanut allergy, feel free to experiment with a different kind of nut (such as roasted almonds, cashews, or macadamia nuts) if you have a peanut allergy.  Also, if you have a gluten intolerance, be sure to check the ingredients to ensure it doesn’t contain any wheat.

Now here’s where it gets even more interesting. Sakura kept their peanuts intact or whole. They were not chopped or mixed with anything that I detected. When I made these Peanut Avocado Sushi Rolls at home, I found that the peanuts were somewhat contrary. They really don’t like being stifled in a sushi roll. So I placed them in my trusty food processor with a little agave and peanut butter. The result is perfection! So now you have two options – whole or crushed peanuts. Both are delicious, though I prefer the crushed peanut version now.

The second major player in this dynamic duo is the humble green avocado.

While the peanuts are unmistakably crunchy and flavorful, the avocado is rich, creamy, and indulgent. I like to slice my avocado in half, remove the pit, and remove the peel. Then I place each half on the cutting board and slice the avocado in half-inch slices. I thin remove the crescent ends. Not only does it make it easier to roll, it also provides you with ample shorter pieces to fully incorporate the avocado in every bite.

Now that you have prepped all of your Peanut Avocado Sushi Roll, I like to place my wrapped sushi mat on a cutting board. I recommend setting your half nori sheets, seasoned sushi rice next to it, with your water and paper towel at the ready. Next, place your peanuts, avocado slices, and sesame seeds next to your mat so that you have easy access to them.

Once you have everything in its place, you may begin. Start by placing one trimmed sheet of nori shiny side down* on the plastic-wrapped bamboo mat. Wet your fingers on the wet paper towel and evenly spread about ½ cup of sushi rice across the toasted nori sheet. Sprinkle the rice with toasted sesame seeds. Then carefully flip the nori over so that the rice and sesame seeds are facing down.

About half an inch from the edge, spread the peanuts or crushed peanut mixture in an even line from one end of the nori to the opposite end. Now lay the avocado slices on top of the peanuts, using the shorter bits of avocado as needed to ensure the avocado slices go from one end of the nori to the other.

Now lift the sushi mat up and curl over the roll, carefully tucking the peanut and avocado fillings inside. Continue rolling until the filling is fully enclosed. It’s important that you apply light pressure, and not too much. If you squeeze too tight, the filling may squeeze out of the roll. So be firm, but gentle.

Once the sushi roll is rolled up, use the mat to rotate the roll inside to make sure you have an even and consistent sushi roll. Transfer the roll from the bamboo mat to the cutting board. Wipe the edge of a very sharp knife with the wet paper towel. Slice your sushi roll into six equal pieces by first cutting the roll in half, then cut each half into thirds.

Be sure to use a very sharp knife to cut your sushi rolls. I have found that it is much easier to clean your sharp knife blade with a wet paper towel after each slice. It removes the sticky seasoned sushi rice that can make slicing your sushi roll a bit difficult and messy.

Now transfer your Peanut Avocado Sushi Rolls to a serving dish, platter, or tray. Enjoy with pickled ginger, wasabi, and lower-sodium soy sauce (or gluten-free tamari).

There is one thing that I must caution you about this Peanut Avocado Sushi Roll. And it’s no different from any other sushi roll. Do not make sushi rolls ahead for the next day. Sushi rolls tend to get hard and dry the day after they are made, especially when they cool in the refrigerator.

If you want or need to prep the day before, you certainly can. Make and season the sushi rice and cut the nori sheets into halves. Have everything just about ready to go. The next day, take the rice out of the refrigerator about an hour before you’re ready to make the sushi rolls. You can also warm your rice again.

Then slice your avocado and prep your sushi creation space and roll away to your heart’s content. I have done this many many times with other sushi rolls and it normally works very well.

These rolls are fantastic when paired with the standard sushi fare of pickled ginger, soy sauce or gluten-free tamari, and wasabi. But I think they’re also absolutely divine with just a dollop of spicy mayo. Really, the choice is yours!

But even better, you can easily create a specialty roll. You know, the kind of rolls that have the avocado or mango on the outside with a special sauce and sprinkles on top?

This Specialty Roll is a thing of beauty, don’t you think so?

Specialty rolls are more expensive at sushi restaurants, but they don’t cost anything extra to make at home, just a little more time. You already have all of the ingredients; plus, it can be a lot of fun to decorate your sushi roll. So get creative!!

One of my preferred pairings is layering thin slices of avocado on top, drizzling some Mango Sauce over top, and sprinkling with a little crushed peanut mixture on top. Now that’s one heck of a show stopper!!

But you can skip all the extra steps and just dip your Peanut Sushi Roll in mango sauce, or drizzle it over top. Nothing fancy, but still delicious!

Get creative and have some fun rolling this Peanut Avocado Sushi Roll today!

I hope you enjoy this Peanut Avocado Sushi Roll as much as I do.

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• 4 sheets of nori, broken or cut in half
• sushi rice* (recipe in Notes below)
• 1-2 Tbsp sesame seeds (optional)
• 1 avocado, sliced in ½ inch strips
• 1 cup roasted peanuts or crushed peanut option (below)**
• Ginger, wasabi, soy sauce (optional)

** Crushed Peanut Option Ingredients

• ¾ cup roasted peanuts**
• 1 Tbsp peanut butter
• 1 Tbsp agave or maple syrup

Whole Peanut Avocado Sushi Instruction

1. Wrap a sushi mat with a long piece of saran wrap and fold the edges around to seal it nicely.
2. Set all of your ingredients around the mat for easy access.
3. Lay one half sheet of nori shiny side down on the plastic-wrapped bamboo sushi mat.***
4. Set a small bowl with a wet paper towel and a little water next to your mat.

1. Wet your fingers on the paper towel and place about ½ cup of sushi rice in an even layer across the nori sheet. 
2. Sprinkle with sesame seeds, if desired.
3. Carefully flip the nori over so that the rice-sesame side is now facing down.

1. About half an inch from the edge, layer the peanuts (or crushed peanut mixture) and avocado in a line from end to end.  Be careful to not overfill!  You need to be able to roll it up.
2. Using the sushi mat and both hands, start rolling from the bottom of the roll, tucking the edge of the roll to fully enclose the filling.
3. Once you reach the end, use the mat to rotate the roll inside to make sure you have an even and consistent sushi roll.

1. Now use the wet paper towel to wipe the edge of a sharp knife.
2. Slice your sushi roll into 6 equal pieces – cut it in half first, then cut each half in thirds.  
3. Wipe the knife with your wet paper towel in between each cut; otherwise the rice sticks.
4. Place your sushi on a serving dish and enjoy with soy sauce, pickled ginger, and wasabi.

Crushed Peanut Avocado Sushi Instructions

** Crushed Peanut Option Instructions

• Place the peanuts, peanut butter, and agave or maple syrup in a food processor.
• Process 30-60 seconds until the peanuts are small bits, scraping down the sides to incorporate any of the peanut butter or syrup, as needed.
• Transfer to a small bowl and set near your bamboo sushi mat.

• Wrap a sushi mat with a long piece of saran wrap and fold the edges around to seal it nicely.
• Lay one half sheet of nori shiny side down on the plastic-wrapped bamboo sushi mat.***
• Set a small bowl with a wet paper towel and a little water next to your mat.
• Wet your fingers on the paper towel and place about ½ cup of sushi rice in an even layer across the nori sheet.
• Sprinkle with sesame seeds, if desired.
• Carefully flip the nori over so that the rice-sesame side is now facing down.

• About half an inch from the edge, layer the peanuts (or crushed peanut mixture) and avocado in a line from end to end. Be careful not to overfill!! You need to be able to roll it up.
• Using the sushi mat and both hands, start rolling from the bottom of the roll, tucking the edge of the roll to fully enclose the filling.
• Once you reach the end, use the mat to rotate the roll inside to make sure you have an even and consistent sushi roll.
• Now use the wet paper towel to wipe the edge of a sharp knife.
• Slice your sushi roll into 6 equal pieces – cut it in half first, then cut each half in thirds.
• Wipe the knife with your wet paper towel in between each cut; otherwise the rice sticks.
• Place your sushi on a serving dish and enjoy with soy sauce, pickled ginger, and wasabi.

Notes

* To make sushi rice, combine 1 cup of medium grain sushi rice and 1¼ cup water in an instant pot on high for 4 minutes.  After it naturally releases, add in 2 Tbsp rice vinegar, 1 Tbsp agave or maple syrup, and a dash of salt.  Keep covered with wet paper towel. 

** Feel free to use any kind of peanut – roasted, salted, or raw. Please note that honey roasted peanuts generally contains honey which is not vegan.  So be sure to check your ingredients list on the back of your jar or canister.  You may enjoy a different kind of nut (such as roasted almonds, cashews, or macadamia nuts) if you have a peanut allergy.  Also, if you have a gluten intolerance, be sure to check the ingredients to ensure it doesn’t contain any wheat.

*** Sushi Golden Rule: the shiny side of nori is always placed on the outside of the sushi.

– This recipe makes about 8 half rolls, depending how much rice you use on each roll.  To make a full roll, spread about 1 cup of rice across a full nori sheet and proceed per instructions.