Crunchy Avocado Hand Rolls
Servings: 6 hand rolls
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Ingredients
RICE
- 1/2 c brown rice
- 1/2 c purified water; cold
- 1 T rice vinegar
- 1/4 T coconut sugar
- 1/8 tsp Himalayan sea salt
Sriracha Mayo
- 1/4 c vegan mayonaise
- 2 tsp sriracha
Crunchy Avocados
- 1 avocado ripe, peeled & pitted, cut in half and each half cut in quarters
- 1/8 c GF all purpose flour
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp Himalayan sea salt fine
- 1/8 tsp black pepper fine
- 1 T unrefined coconut oil melted
- 1 T purified water; cold
- 1/2 c GF panko breadcrumbs
FILLINGS
- 2 medium carrot peeled & cut into matchsticks
- 2 persian cucumbers seeded and cut into matchsticks
- 2 green onions
- sesame seeds; raw, white toasted (optional)
FOR CREATING
- 8 nori sheet
- 2 c purified water; cold for hands and to seal
- 1/2 c tamari sauce for dippijng
Instructions
RICE
- In a medium saucepan or in the pot of a rice maker, wash and drain your rice with water 2-3 times, on the final time, draining well.
- Pour the rice into the pot, flatten and add 1 cup of water.
- If making on the stove, bring water to a boil. Cover and reduce the heat to low and cook until all the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for about 10 minutes. If making in the rice maker, cook according to manufacturer directions.
- While the rice is cooking, mix together the rice vinegar, sugar and salt until dissolved.
SRIRACHA MAYONAISE
- In a small bowl, combine together the mayo and sriracha sauce. Add more sriracha if you want more spice. Refrigerate until needed.
CRUNCHY AVOCADO
- In a medium bowl, combine together the flour and seasonings.
- Mix in oil and water. Mixture should be a thick batter, like pancake batter. Add a little more water, if needed, until you reach the perfect coating consistency.
- Add bread crumbs to a shallow dish. Dip your avocado slices into the flour batter and then coat with the crumbs.
- Place onto a lightly greased baking sheet.
- When finished, sprinkle the tops with more salt and pepper and then place baking sheet on the middle rack in the oven and use the BROIL setting for about 5 minutes, until they are lightly browned. Every oven is different, keep a close eye on it.
- Remove the pan and flip the slices over and return to the broiler to brown the other side, for 2-3 minutes. Be sure to watch closely, they burn easily!
BUILDING
- Place a sheet of nori on a clean surface.
- Dampen your hands with water so that the rice doesn’t stick.
- Spread a large spoonful of rice onto the left half of the nori sheet.
- Top rice with a sprinkle of sesame seeds and green onions, a few matchstick carrots and cucumber, and 1-2 avocado slices.
- Drizzle some sriracha mayo over the top.
- Take the bottom left corner of the nori sheet and bring it diagonally up over the filling, toward the top middle section of the nori. Tuck it under the filling and continue to wrap the remaining nori around until it forms a cone.
- Don't overfill or it may be more challenging to wrap. Use a little bit of water to help to seal the last corner of the nori. You can also use a small bead of the rice to act as a glue when sealing. Repeat for the remaining rolls. Makes about 12-14 rolls, depending on how much filling you use per roll. Serve immediately with extra sriracha mayo and tamari.
