| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 5g | 1g | 36g |
| sugars | fibre | protein | salt |
| 6g | 3g | 5g | 1g |
As someone who embraces new flavors while still drawing on my rich Montana culinary roots, the Kombu Sushi Rolls recipe was an instant favorite of mine. There’s something about the combination of a traditional Japanese favorite with a fun twist that hits the sweet spot for being both familiar and innovative. The image below perfectly captures the dish’s delightful blend of colors and textures, visually hinting at the blend of contrasting flavors each bite offers.
A Fusion of Flavors
Despite my culinary leanings towards rancher staples and Native American tradition, the joy of exploring new avenues cannot be overstated. The Kombu Sushi Rolls recipe incorporates a unique mix of fresh produce like cucumber, avocado, and mango, which are balanced beautifully with the salty punch of nori and kombu seaweed strips inspired by traditional Japanese sushi. You can’t deny the dimension of flavor that the sweet mango alongside the creamy avocado adds; it’s a revisitation of the classics while paving a way for a new favorite.
A Healthy Delicacy
Speaking of the ingredients, they’re not just delicious but resoundingly healthful as well. The benefits of avocado, the brilliant green that’s often at the heart of many a sushi roll, are a vitamin powerhouse and a great source of healthy fats. And let’s not forget the equally beneficial cucumber and mango, that respectively offer hydration and rich reserves of Vitamin A and C.
Substitute these Kombu Sushi Rolls for your usual takeout, and they might just become your go-to for a healthy switch. They make an excellent light dinner, or if you’re looking to create a more substantial meal, they pair wonderfully with a warm Miso soup or a flavorful tofu stir-fry.
After all, at the end of the day, it’s all about celebrating new flavors while doing something good for your body. And this Kombu Sushi Rolls recipe does just that. The familiar allure of sushi refashioned with a slightly exotic touch – it’s a culinary adventure I absolutely love and I’m certain you will too.
What You’ll Need
- 2 cups sushi rice
- 2.5 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 sheets nori (dried seaweed)
- 1 cucumber, cut into thin strips
- 1 avocado, thinly sliced
- 1 mango, thinly sliced
- 6 Kombu (seaweed) strips
- 1/4 cup soy sauce, for dipping
- Wasabi, for serving (optional)
- Pickled ginger, for serving (optional)
Method
Step One
Combine the sushi rice and water in a rice cooker. If you don’t have a rice cooker, you can also cook it on a stovetop. Make sure to rinse the rice under cold water until the water runs clear before cooking to remove the excess starch. Cook the rice according to the package instructions.
Step Two
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl. Heat it in the microwave for a few seconds until the sugar and salt have dissolved.
Step Three
Once the rice is cooked, transfer it to a large bowl. While the rice is still hot, pour the vinegar mixture over the rice. Mix the rice gently to evenly distribute the vinegar mixture. Allow the rice to cool completely.
Step Four
Place a sheet of nori on a bamboo sushi mat. With wet hands, spread an even layer of sushi rice on the nori, leaving about 1 inch at the top of the sheet.
Step Five
Place cucumber, avocado, and mango strips on the rice along with a strip of Kombu seaweed.
Step Six
Using the bamboo mat, tightly roll up the sushi. Apply some water to the top edge of the nori to help it stick together. Repeat with the remaining ingredients.
Step Seven
Using a sharp knife, cut the sushi rolls into bite-sized pieces.
Step Eight
Serve the kombu sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
