I’m so excited to feature a foodie friend who has graciously shared his super easy, and super delicious Avocado Mango and Veggie Sushi recipe with all of us (thanks Maher!). Maher’s one of those guys who’s loved by all. He’s improved his health tremendously by eating clean and working out. He’s an inspiration to myself and many others who recognize that food is more than just about the taste. Well, the taste is obviously super important, but there’s the integral part which is what goes into the foods that we consume and how they were prepared etc. that has a great impact on health. When I saw this pic he’d posted on Instagram, I knew I wanted him on No Dairy No Cry. His recipe is vegan, and free from all common allergens. Clean ingredients and the taste is fantastic. This is a must make on your list of things to try :)
is was considered a delicacy for us, because it was usually what Jaafer and I liked to indulge in when we’d go out. That is, until now. After trying out this recipe, I realized how easy it is to prepare. And I also realized how damn addicting it is to make and eat fresh! So I’ll have to control my urge to want to make this on a weekly basis. We’ll see how long that’ll last. Just a quick reminder: remember that Maher’s recipe calls for 2 cups of cooked rice, so when following the recipe to make the sticky rice (link below), make sure to cut the amounts by half! Or else you’ll end up with a ton of rice :D which shouldn’t be a problem seeing how I kinda ate a quarter of it as I was making the rolls…all in the name of testing…ahem.
On a side note, I’ve started doing commercial photography work since the summer which has my hands tied (in a good way!) So if you notice an absence of more than a week on here, please know it’s because I’m on assignment :)
OK – I won’t keep you waiting any more, enjoy making this vegan and allergen friendly sushi. Over to you, Maher ;)
“Most people think of fish when they think of sushi, but it’s just as delicious to make a vegetarian version. In this recipe, avocado, mango, and veggies make such a satisfying combination of flavors and texture that you won’t miss the fish. If this is your first time making sushi, I recommend watching a video tutorial on making sushi rolls, such as this one. Don’t expect perfection; even if your roll doesn’t look restaurant quality, it will still taste restaurant quality. This recipe is more of a guideline that can be adjusted to accommodate your tastes. You can exclude or swap out any of the veggies listed below for others — red peppers and radishes also work very well.” – Maher El-Abdallah
Sticky rice recipe here.
- 2 cups cooked sushi rice, cooled
- 6 sheets nori
- 1 avocado, sliced into thin strips
- ½ a whole mango, sliced into thin strips
- 1 cup thinly sliced cucumber
- ½ cup thinly sliced carrots
- ½ cup alfalfa sprouts
- Sriracha to taste (optional)
- Soy sauce (tamari for gluten free)
- wasabi and pickled ginger for serving (optional)
- Tools Needed
- Plastic wrap
- Bamboo sushi mat or kitchen towel
- Bowl of warm water
- Lay a piece of plastic wrap on top of a bamboo sushi mat or kitchen towel.
- Place a nori sheet on top of the plastic wrap.
- Using your hands, press a thin layer of rice onto the bottom ¾ of the nori sheet.
- Dip your hands into the water bowl to clean off the sticky rice.
- Pack the avocado, mango, and veggies into a line along the bottom of the nori sheet.
- (Optional step) If you want some heat, add a line of sriracha on top of the veggies. You can also dot the rolls with sriracha once they're assembled.
- Use the bamboo mat or kitchen towel to tightly roll up the roll. As you're rolling, press onto the roll to tightly hold the ingredients together.
- Once you have a full roll made, unwrap the bamboo mat, place it on a cutting board and slice into 6-8 pieces.
- Repeat these process with the rest of the rolls.
- Serve with soy sauce (tamari for gluten free), wasabi and pickled ginger for serving (optional)