Panko baked avocado sushi roll with a sweet tahini sauce
Sushi without fish can be so delicious too! You will love how crispy the oil free baked panko avocado bites are and make these rolls with brown rice and raw veggies to make them extra healthy. Don't forget to give them a good drizzle of the addictive sweet tahini sauce!
Servings: 4 rolls
Calories: 563kcal
Ingredients
To make the sushi rice
- 1 ½ cup brown rice
- 2 tbsp rice vinegar
- 1 tbsp liquid sweetener
- ½ tsp salt
To make the avocado tempura
- 1 avocado
- 2 tbsp flax meal (ground flax seeds)
- 1 cup panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp salt
To make the sushi roll
- cucumber julienned
- carrot shredded
- purple cabbage thinly sliced
- nori sheet
To make the tahini sauce
- ¼ cup tahini
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1-2 tbsp liquid sweetener
- water more or less to thin the sauce as desired
Instructions
To make the rice
- In a medium pot, combine the rice with 3 cups of water. Bring to a boil, then reduce the heat to medium low.
- Keep cooking, covered, for about 30-40 minutes or until the water is all absorbed.
- While the rice is cooking, in a small bowl, mix together the rice vinegar, liquid sweetener and salt.
- When the rice is cooked, transfer to a wide glass container to help cool it down. Then, add the rice vinegar mixture and fold in the rice with a spatula. Make sure not to overmix or break the grain. When all is well combined, set aside.
To make the avocado tempura
- Turn on the oven to 450°. Line a baking sheet with parchment paper.
- In a medium size shallow bowl, mix the flax meal with 6 tbsp of water. Set aside. The mixture will thicken with time and resemble beaten eggs.
- In a second medium size shallow bowl, mix the panko, garlic powder and salt. Set aside.
- Slice the avocado in half, then remove the peel with your hands (scooping the flesh out with a spoon could make it harder to have have solid slices for breading). Cut the avocado in about 1 inch width slices. One by one, dip the slices in the flax seed mixture. Then, transfer them in the panko mixture. Flip them around and gently press on the avocado to make sure it is completely covered with the panko. Transfer the pieces on the baking sheet. Keep going until you covered all the avocado slices.
- Cook in the oven for 8 minutes (I do not flip them).
To make the tahini sauce
- In a medium bowl, whisk together all the sauce ingredients until well combined. Set aside.
To make the sushi
- Lay a nori sheet on a sushi mat (rough side up), then spread a thin layer of the brown rice all over the nori sheet (but leave about 1-2 inch free of rice on the top extremity). Then on the bottom area of the rice, line the avocado tempura fries, cucumber, purple cabbage and carrot.
- Using the mat to help you roll, flip the nori sheet with the rice on top of the lined ingredients and keep rolling. Hold the ingredients with your fingers while rolling. When you reach the top, wet the area free of rice on the nori sheet to help seel the roll. Shape and solidify the roll using the mat.
- Slice the roll in about 7-8 slices.
- Drizzle the tahini sauce on top of the sushi and serve with a side of soy sauce and pickled ginger, if desired. Enjoy!
Notes
- If you don't want to make sushi roll, then make a sushi bowl! The steps of the recipe are the same, but simply skip the rolling step and display all the ingredients in a bowl.
- Nutrition: please note that the nutritional information is an estimate per roll provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 563kcal | Carbohydrates: 86g | Protein: 13g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 987mg | Potassium: 809mg | Fiber: 10g | Sugar: 10g | Vitamin A: 5832IU | Vitamin C: 22mg | Calcium: 127mg | Iron: 4mg