Avocado Rolls
Welcome to my Ayurveda & Yoga blog! I’m Evangeline and I’m an RMT and holistic health coach. I started my blog during covid to stay connected to my clients and share my love of cooking healthy, AYURVEDIC INSPIRED meals.
Ayurvedic cooking is a conscious approach to preparing and cooking tasty, nutritious, balanced meals using spices and herbs, and taking into consideration the external conditions such as the season and time of day, in addition to how you are feeling.
Here is a simple avocado roll recipe, ready in about half an hour, using everyday utensils, cutting board and a knife. Nothing fancy. It is one of the most requested school lunch in our household.
This recipe has three ingredients: dried nori (seaweed) sheet, avocado and grains- I use 50-50 basmati rice and quinoa. I find white basmati and quinoa combination hold up nicely together. Quinoa is easy to digest and highly nutritious, and white basmati rice is lower on the glycemic index scale than other white rice varieties. The vinegar-sugar solution traditionally included in sushi rice is not part of this recipe. But the sweet taste is in the grains and to get the sour taste, I add fresh lime juice to the salty coconut sap dipping sauce. Ensure you buy good quality nori, without any added ingredients, just dried seaweed on the ingredient list.
Avocado Rolls
Yields: 2 rolls-16 pieces
Prep Time: 5 minutes
Cooking Time: 15 minutes
Cool Down Time for Grains: 5 minutes
Rolling & Cutting Time: 5 minutes
Materials
Cutting board
Serrated knife
Spoon
Flat paddle ladle
Glass of water
Trivet
Ingredients
¼ cup white rice (I use white basmati which has a lower glycemic index over other white rice.)
¼ cup quinoa
¾ cup water
1/2 ripe avocado
2 nori sheets
½ tsp lime juice mixed with ½ tsp coconut sap for dipping sauce (optional)
Directions
1. Make the grains first. In a medium size pot rinse grains well until water becomes clear.
2. Bring rice to a boil on high heat, stirring occasionally. Once water is half absorbed, cover with a lid and turn off stove. Let rice steam for 10 minutes.
3. While grains are steaming, set up all the materials, placing the serrated knife in the glass of water.
4. Bring the pot of cooked grains over to your work station and place on a trivet. Fluff up the grains to let out steam.
5. Take your nori sheet and place it with the smoother side facing down on your cutting board.
6. When grains have cooled off some begin to scoop it out and spread over the nori sheet flattening it across about half the sheet, patting it down with a bit of water to smooth it out. It’s ok if the grains are still a but warm.
7. Cut the avocado in half. With one half of the avocado cut vertically into ½ cm slices and spread across on top of the grains. I use half of the half avocado for each roll.
8. Gently, but swiftly lift the nori sheet and begin to roll.
9. Swipe a thin layer of water to seal the roll, and with flat palms gently roll back and forth for a smooth roll.
10. Cut into 8 pieces, dipping the knife into the water after each slice.
11. Repeat Steps 6-10 to make another roll.
12. Dip into your desired sauce.
