Guacamole Maki Sushi


I love sushi, but due to my food sensitivities I can no longer frequent my favorite sushi restaurant.  Fortunately for people like me, they invented the sushi-maker, so I can still enjoy the delectable experience and (added bonus) don my sushi-chef hat for a few fun-filled hours!  Just kidding…it really doesn’t take that long (unless you’re me). 🙂  Either way, homemade sushi is seriously delicious, and this recipe is no exception (it even passed the little-kid test!)  And just in case you need another reason to throw down – seaweed is loaded with iodine… a powerhouse, miracle mineral that helps the body to detoxify radiation and supports thyroid health. <3

Prep Time: 45 mins
Serves: 4-6


5 Pacific nori seaweed sheets
2 ripe avocados
1/4 cup finely chopped jicama
Juice of 1/2 lime
Pinch of salt
1-2 carrots, julienned
1 small zucchini, julienned
1 small red bell pepper, julienned
1-2 cups sushi rice (depending on the size of your rolls)

For Serving:

Coconut aminos or tamari


Make sushi rice according to package directions. While rice is cooking, chop/julienne the veggies (a Zyliss peeler works great for this!). Prepare the guacamole by mashing up avocados with lime juice, stir in jicama, salt to taste, and set aside. Lightly toast nori sheets over a gas flame or burner (if not already toasted) until they turn green. Layer 1 sheet nori, followed by cooked rice, red bell pepper, carrots, zucchini, and guacamole. Follow with another layer of rice if needed, and roll up tightly or press into shape using a sushi-maker.*

Slice into equal parts, and serve with coconut aminos or tamari.

*I’m not much of a sushi chef yet, so I used this sushi-maker to make the rolls in this recipe!  It was super easy 🙂

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