Sushi.

Here’s my recipe for two sushi rolls, one that’s air fried and one that’s not. These two rolls are delicious, but feel free to add your own filling in it. 

Air Fried Avocado Cream Cheese Roll:

Ingredients:

• 1 cup rice

• 1 teaspoon rice vinegar

• 1 teaspoon jaggery or sugar

• ½ teaspoon salt

• Nori sheets

• Vegan cream cheese

• 1 avocado

• 1 cup panko breadcrumbs

Recipe:

I had so much fun making these sushi rolls and they are so delicious, so have fun with this one!

1. Cook your rice. If you make a lot of rice at home and think that you can skip reading this step, DONT. Making sushi rice is slightly different especially if you’re not using sushi rice. I only had basmati rice at home, so the best way to make sushi rice out of basmati or jasmine rice is first to not wash the rice before cooking it. You’ll need more water than usual so for 1 cup of rice use 2 cups over water plus 3 tablespoons. Once the rice has cooked, mix in the rice vinegar, sugar, and salt.

2. Time to start rolling! While you’re rolling the sushi, you can preheat the air fryer to 400°.

3. Take out a bowl of water for your fingers and just in case you need to make the rice more sticky. Lay out one nori sheet, wet your fingers, and spread out the rice on the nori sheet. On one end, leave a sliver of the nori sheet empty, without rice. On the opposite side, spread the cream cheese and then thin slices of avocado on top in a line across the width of the sheet. Now, on the end with the filling start rolling your sushi. It may not be perfect, but the trick is patience, take it nice and slow. Once you get to the end, wet the empty part of the seaweed to seal the roll. Now start cutting the roll into sushi sized pieces. 

4. Take the sushi rolls and dunk them in the spicy mayo and then the breadcrumbs and place them in the air fryer. Cook at 400 degrees for 8 minutes. Take them out and you’re all set, enjoy!

Spicy Mayo:

Ingredients:

• ½ cup raw cashews

• 5 tablespoons water

• 1 tablespoons fresh lime juice

• 1 tablespoons rice vinegar

• ½ teaspoons sea salt

• 2 teaspoons pure maple syrup

• 2 teaspoons soy sauce

• 1 tablespoon sriracha sauce

Recipe:

Soak the cashews for a minimum of one hour, eight hours for best results. Blend all these ingredients together until you get a smooth sauce. Add water as needed.

Avocado Sweet Potato Tempura Roll w Teriyaki Glaze:

Ingredients:

• 1 cup rice

• 1 teaspoon rice vinegar

• Nori sheets

• ½ sweet potato

• 1 tablespoon ground flaxseed

• 1 cup rice flour

• ½ cup panko breadcrumbs

• ½ tablespoon garlic salt (optional)

Recipe:

I got the idea for this recipe from Olives for Dinner and added my own twist to it! Check out their recipe. The beginning of this roll is the same as the other, so if you made the air fried avocado roll you can skip this paragraph about making the rice. If you make a lot of rice at home and think that you can skip reading this step, DONT. Making sushi rice is slightly different especially if you’re not using sushi rice. I only had basmati rice at home, so the best way to make sushi rice out of basmati or jasmine rice is first to not wash the rice before cooking it. You’ll need more water than usual so for 1 cup of rice use 2 cups over water plus 3 tablespoons. Once the rice has cooked, mix in the rice vinegar, sugar, and salt.

Time to cook the sweet potato tempura!

1. In a bowl, combine the ground flaxseed and mix in one tablespoon of water. This will serve as your egg replacer. Let the mixture sit for five minutes. While this is sitting, cut the sweet potato into tiny rectangular pieces.

2. In a different bowl, combine the breadcrumbs and garlic salt. Dunk the sweet potato in the flaxseed mixture and then into the breadcrumbs. Put this into the air fryer and cook at 400 degrees for 7 minutes. While the sweet potato is cooking in the air fryer, you can start on the teriyaki glaze.

3. Time to start rolling! Take out a bowl of water for your fingers and just in case you need to make the rice more sticky. Lay out one nori sheet, wet your fingers, and spread out the rice on the nori sheet. On one end, leave a sliver of the nori sheet empty, without rice. On the opposite side, add the slices of avocado and the sweet potato tempura on top in a line across the width of the sheet. Now, on the end with the filling start rolling your sushi.

It may not be perfect, but the trick is patience, take it nice and slow. Once you get to the end, wet the empty part of the seaweed to seal the roll. Now start cutting the roll into sushi sized pieces. Top the rolls with the teriyaki glaze and enjoy!

Teriyaki Glaze:

Ingredients:

• 1 cup brown sugar

• 1 cup rice vinegar

• ½ cup soy sauce

• sesame oil

• 1 tablespoon minced ginger

Recipe:

Whisk together the brown sugar and soy sauce. Warm up the sesame oil and in a small saucepan. Place the toasted sesame seeds and ginger in the pan and add in the soy sauce and brown sugar mixture. Once the sauce begins to boil, let the sauce simmer for 20-25 minutes. Remove the sauce from heat and allow it to thicken while it cools. Drizzle it over your sushi and enjoy!