| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 4g | 1g | 33g |
| sugars | fibre | protein | salt |
| 10g | 3g | 3g | 0.5g |
When I first envisioned the Gusô Sushi Rolls, I wanted to combine the traditional elegance of sushi with the vibrant, fresh flavors I grew up enjoying. These rolls are a beautiful fusion of Pacific Northwest bounty and the meticulous technique of Japanese cuisine, embodying the duality of my heritage.
One of the many reasons I adore the Gusô Sushi Rolls is the way they showcase the versatility of fruits and vegetables. Too often, sushi is pigeonholed into a domain reserved for fish lovers, but these rolls break that mold by celebrating the complexity and richness that plant-based ingredients can offer. Each bite offers a delightful contrast—sweet mango against tart kiwi, the creamy texture of avocado, and the crunch of cucumber and pineapple. It’s a vibrant symphony of flavors and textures.
Health Benefits
Another reason this recipe holds a special place in my heart is its health benefits. These rolls are packed with nutrients, making them not just tasty but also incredibly nourishing. The combination of fruits like mango, kiwi, and pineapple provide a generous dose of vitamins C and E, which are fantastic for your skin and immune system. Avocado brings in healthy fats and fiber, aiding in digestion and keeping you full longer. The black sesame seeds add a touch of nuttiness and are rich in calcium, iron, and magnesium.
A Feast for the Eyes and the Palate
The visual appeal of Gusô Sushi Rolls cannot be overstated. They are not only a treat for your taste buds but also for your eyes. The striking colors of mango, kiwi, and avocado set against the dark nori and sprinkled with black sesame seeds make for an Instagram-worthy dish. If you’re looking to impress your guests or just want to elevate your weeknight dinner, this recipe is a brilliant choice.
These rolls remind me of dishes like the classic vegetable sushi rolls—they share a similar concept but take it a notch higher with the exotic fruits. They also pair wonderfully with dishes like miso soup or a simple seaweed salad, making for a balanced and satisfying meal.
Ultimately, the Gusô Sushi Rolls are a testament to how diverse and inclusive sushi can be. This recipe is my love letter to those who may not have considered sushi an option, whether due to dietary restrictions or simply a desire to try something new and intriguing. Give it a try, and I bet you’ll find a new favorite in these delightful rolls.
What You’ll Need
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 6 nori sheets
- 1 mango, julienned
- 2 kiwis, peeled and sliced
- 1 small pineapple, julienned
- 1 avocado, thinly sliced
- 1 small cucumber, julienned
- 2 tablespoons black sesame seeds
- Soy sauce for serving
Method
Step One: Prepare the Sushi Rice
– Rinse 2 cups of sushi rice under cold water until the water runs clear.
– Combine the rinsed rice with 2 1/2 cups of water in a rice cooker. Cook according to the rice cooker’s instructions.
– While the rice is cooking, combine 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt in a small saucepan over low heat. Stir until the sugar and salt dissolve, then remove from heat and let it cool.
Step Two: Season the Rice
– Once the rice is cooked, transfer it to a large bowl.
– Pour the rice vinegar mixture over the rice.
– Gently fold the mixture into the rice using a wooden spatula to avoid mashing the grains.
Step Three: Prepare the Fillings
– Julienne 1 mango and 1 small pineapple.
– Peel and slice 2 kiwis.
– Thinly slice 1 avocado.
– Julienne 1 small cucumber.
Step Four: Assemble the Sushi Rolls
– Place a bamboo sushi rolling mat on a flat surface and cover it with plastic wrap.
– Lay a nori sheet on the mat, shiny side down.
– Wet your hands to prevent the rice from sticking and spread a thin layer of sushi rice over the nori sheet, leaving a 1-inch border at the top.
– Arrange a small amount of mango, kiwi, pineapple, avocado, and cucumber horizontally across the middle of the rice.
Step Five: Roll and Slice the Sushi
– Starting from the bottom edge, use the bamboo mat to tightly roll the sushi away from you.
– Once you reach the end, moisten the top edge with a little water to seal the roll.
– Repeat the process with the remaining ingredients.
– Using a sharp knife, cut the rolls into bite-sized pieces.
Step Six: Garnish and Serve
– Sprinkle the sliced rolls with 2 tablespoons of black sesame seeds.
– Arrange the sushi rolls on a serving platter.
– Serve with soy sauce on the side for dipping.
