My love for sushi started at around age 14. Like any beginner sushi eater, I started with the ever so safe “California Roll” and eventually became brave enough to try some beautiful creations that this wonderful cuisine has to offer.
I’m still a little wary though. I am coming out of the stage where I need massive amounts of rice with my sushi rolls, which is a relief because when I eat sushi I like to eat until I am the size of a roll myself. The amount of rice I consume contributes to my new, lasting “roll” figure. I also prefer to have avocado with nori rolls. I just really love the flavor combo and felt that it was enough to make up for the decrease in rice I was going to use with my nori rolls. Besides, we can all use a little avocado in our lives, considering how healthy avocados are.
This fruit is high in monounsaturated fatty acids as well as other vitamins and minerals such as vitamin K, folate, vitamin C, fiber and potassium. Look at all the health benefits avocados provide: reduces risk of cardiovascular disease, contains anti-inflammatory and anti-cancer properties, and even aids in blood sugar regulation thanks to the amounts of fiber and healthy fats.
Here is another reason to hit up your fave sushi spot tonight: Nori, which is a type of seaweed, is super healthy. There are many clinical studies on the health benefits of eating seaweed. There are components in seaweed that “exhibit many beneficial biological activities such as: anticancer, antiviral, anticoagulant and antioxidative acting properties.” You will find that seaweed is also high in Iodine, which is important for thyroid function.
Making my own sushi has allowed me to save some bucks on the days when I am really craving sushi but just don’t want to spend the money. The sushi rolls I made are so easy and quick to make- feel free to add whatever your heart desires. Here in Australia, they add chicken to sushi rolls. Heck, my friends Amanda and Matt Terillo saw a kangaroo sushi roll while visiting us! I was shocked, but then again, why not??!
Large can of tuna fish, packed in water preferably
mayonnaise, to your liking
2 celery stalks, chopped
lemon juice of 1/2 lemon
1-2 carrots, julienne or thinly cut
1 – 1.5 cups brown rice, cooked
1 whole avocado, sliced
Mix tuna, celery, mayonnaise and lemon juice together. Mix until it is all coated nicely with the mayo and has made a delicious tuna salad.
1. Place nori sheet down on sushi rolling mat. Add 1/4 cup brown rice and spread it across. Make note that the rice isnt supposed to cover the entire sheet of nori, like typical sushi does.
2. At the end of the nori sheet, add some tuna salad along the edge. Top it with some carrot, followed by 2-3 slices of avocado. Roll the sushi the best way you know how. Confession: The first time I made sushi, I used a youtube video as a guide 😉 have no shame!
3. Use a sharp knife to cut the roll in half. Add a side of soy sauce, wasabi, sweet chilli, whatever you like and…
4. Stuff your face.
I found that 3-4 halves was enough for me as a meal.
- I used brown rice because it is high in fiber, vitamins and minerals compared to white rice.
- Dont have brown rice? Use your favorite grain or plant seed. I think next time I will use quinoa!
- Get creative and use other veggies such as cucumber, peppers, even sweet potato!
- I would eat them within two days of making them. So feel free to make a little extra and take to lunch the next day. Just remember to store them in the fridge.
- Don’t have access to a sushi rolling mat? Try wrapping a thin magazine with plastic wrap. Place the nori sheet right on the magazine, place ingredients on the nori sheet and roll away.
Challenge yourself and try making some of your favorite sushi rolls, or even some of these rolls:
Fun Fact: I can easily (and happily) eat this entire tray all by myself…