Only 5 grams of carbs per 4 pieces of sushi, that is 6 times less carbs then regular sushi!
And you can roll it without a sushi mat, super quick and no mess... how????!
Well, these are actually spring rolls, rolled in Nori paper! :) yes i know I'm crafty ;)
Nori is toasted seaweed used for sushi rolling, you can find it in the Asian section of most grocery stores, and also on... Amazon yeayy!
So technically this is "creative sushi" but can completely satisfy your sushi cravings, without negatively affecting the waist line! :)
difficulty level: beginner
it takes about 28 minutes to roll 12 spring rolls then 5 minutes to roll 12 sushi rolls, then a couple more minutes to cut them into sushi pieces.
So about 35 minutes total to have 36 pieces of sushi (or more if you cut smaller pieces) in other words, a sushi fest for 2 or appetizers for at least 4 people :)
what you need:
- 12 spring rolls. here is my recipe for Super-foods spring rolls
- 6 pieces of Nori sheets each cut in half, you do this by carefully folding the Nori sheet in half, it will snap in two. If you want a super clean cut, use scissors (not necessary)
- 1/2 large avocado, cut in half, and sliced into thin long pieces (about 1/8" thick)
- small bowl with 4 tbsp water, for sushi rolling
- soy sauce, ginger and wasabi to serve rolls with
- optional: you can add some smoked salmon pieces or thinly sliced tofu for a protein boost
what to do:
- place the half Nori sheet in front of you, so that the width side (shorter side ) is facing you
- place a spring roll on edge of sheet closest to you, gently roll away from you, so that the nori almost completely covers the roll, place a slice of avocado and desired protein, gently "shoving" them towards the roll with fingertips, continue to roll the spring roll over the avocado, until only 1/2 an inch of Nori paper is visible on the end, wet fingers of one hand while other hands holds spring roll in place, swipe wet fingers over the exposed 1/2 inch edge of the Nori, then finish rolling the spring roll all the way so you now have a fully wrapped spring roll, if you see the Nori edge trying to lift up, gently use slightly moistened fingers to swipe over it again, set sushi roll aside and repeat.
- once all rolls are done, carefully cut each roll into 3 or 4 pieces, depending on preference. Try a very sharp nife, i actually found my little serrated prep knife did the best job sawing through the rolls, try to not squoosh the roll while cutting.
- yes you can trim the ends, but that is totally not necessary, just place those end pieces facing down for presentation ;)
Voila it's sushi time!! you can of course get very creative with what you put in the spring rolls, to create different flavor combos :)