4-6sheets of toasted noricut in two-thirds or half
½cucumberpeeled and thinly sliced in julienne strips
1avocadosliced
1Tbsptoasted sesame seeds
Srirachaoptional
To serve: wasabipickled ginger, soy sauce or gluten-free tamari
Instructions
Using a food processor, pulse the hearts of palm until it flakes and is coarsely chopped. Transfer to a bowl.
In the bowl, combine the hearts of palm, mayo, chili garlic sauce, and lime juice. Set aside.
Wrap a sushi mat with a long piece of saran wrap and fold the edges around to seal it.
Lay one trimmed sheet of nori shiny side down* on the plastic-wrapped bamboo 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 toasted nori sheet.
Sprinkle with sesame seeds.
Carefully flip the nori over so that the rice-sesame side is now facing down.**
About half an inch from the edge, spread the hearts of palm mixture in a line from end to end.
Now lay thin uniform slices of cucumber and avocado along the hearts of palm mixture.
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. (Try not to squeeze too tight so the filling doesn’t squeeze out of the roll.)
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 into thirds. It helps to wipe the knife with your wet paper towel in between cuts; otherwise the rice sticks.
Place your sushi on a serving dish and enjoy with pickled ginger, wasabi, and soy sauce (or gluten-free tamari).
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.This recipe makes 6-8 rolls, depending how much rice and filling you use on each roll. To make a full roll, spread 1 cup of rice across a full nori sheet and proceed per instructions – the roll will just be a bit thicker.** Sushi Golden Rule: the shiny side of nori is always placed on the outside of the sushi.