Ingredients Jump to Instructions ↓

  1. 4 sheets nori seaweed

  2. medium avocado, sliced

  3. 1 small green cucumber, sliced

  4. Sushi rice

  5. 200g (1 cup) white short-grain rice

  6. 430ml (1 3/4 cups) water

  7. 2 1/2 tablespoons mirin

  8. 1 teaspoon sugar

  9. 1 teaspoon salt

  10. 2 teaspoons rice vinegar

  11. Peanut sauce

  12. 1 tablespoon oil

  13. 1 small onion, finely chopped

  14. 2 tablespoons smooth peanut butter

  15. pinch ground chilli

  16. 125ml ( 1/2 cup) coconut milk

  17. 2 teaspoons plain flour

Instructions Jump to Ingredients ↑

  1. Place 1 sheet of seaweed on board. Spread quarter of the sushi rice over three-quarters of the seaweed sheet. Spread with quarter of the peanut sauce. Place quarter of the avocado and cucumber in a line 5cm from 1 edge of rice. Roll seaweed around filling to form a log; wrap in plastic wrap, refrigerate until firm. Repeat with remaining seaweed, sushi rice, peanut sauce, avocado and cucumber. Slice rolls to serve.

  2. Sushi rice : Rinse rice under cold water until water is clear; drain well. Combine rice and the water in pan, cover with tight-fitting lid, bring to boil, simmer 9 minutes, remove from heat, stand 7 minutes before removing lid. Transfer rice to bowl. Combine rice, sugar, salt and vinegar in pan, stir over heat until sugar is dissolved. Stir mirin mixture into rice; cool.

  3. Peanut sauce : Heat oil in pan, add onion, cook, stirring, until onion is soft. Stir in peanut butter, chilli and blended milk and flour. Stir over heat until mixture boils and thickens; cool.

  4. Serves 4.

  5. Recipe can be made a day ahead.

  6. Storage: Covered, in refrigerator.

  7. Freeze: Not suitable.

  8. Microwave: Not suitable.


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