Black Bean and Avocado Sushi Rolls with Spicy Mayo

Delicious vegetarian sushi rolls filled with flavorful black beans, creamy avocado, crisp cucumber, and a hint of spice. Served with a creamy and spicy dipping sauce.

Prep Time

20 minutes

Total Time

40 minutes

Calories

475 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.25/serving

Season:

☀️ Summer

Meal Type:

Snack•Bread

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1cupSushi Rice(Short-grain sushi rice)

£0.60

1.3cupsWater(For cooking the rice)

2tablespoonsRice Vinegar(Seasoned rice vinegar is preferred)

£0.15

1tablespoonSugar(Granulated sugar)

£0.02

0.5teaspoonSalt

£0.01

1canBlack Beans(15 oz can, rinsed and drained)

£0.65

0.5teaspoonChili Powder(Adjust to taste)

£0.05

0.3teaspoonCumin

£0.03

1mediumAvocado(Ripe but firm)

£1.00

0.5Cucumber(Peeled, seeded, and cut into thin strips)

£0.40

5sheetsNori Sheets(Dried seaweed sheets)

£1.50

0.5cupMayonnaise(Japanese mayonnaise (Kewpie) recommended for richer flavor)

£0.30

1teaspoonsSriracha(Adjust to taste)

£0.10

For servingSoy Sauce(Low sodium recommended)

£0.20

Total Cost

£5.01

£1.25 per serving

Instructions

1.
**Prepare the Sushi Rice:** Rinse the sushi rice under cold water until the water runs clear. Cook rice according to package directions or in a rice cooker. If using a saucepan, combine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed. Let the rice sit, covered, for 10 minutes.
2.
**Season the Rice:** In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar dissolves. Gently fold the mixture into the cooked rice until evenly distributed. Allow the rice to cool slightly.
3.
**Prepare the Black Beans:** In a bowl, combine the rinsed and drained black beans with chili powder and cumin. Mix well.
4.
**Make the Spicy Mayo:** In a small bowl, whisk together the mayonnaise and sriracha until well combined. Adjust the amount of sriracha to your desired level of spiciness.
5.
**Assemble the Sushi Rolls:** Place a sheet of nori on a sushi rolling mat. Spread a thin, even layer of sushi rice over the nori, leaving about an inch of space uncovered at the top edge.
6.
**Add the Filling:** Arrange a line of black beans, avocado slices, and cucumber strips across the rice, about 1/3 of the way up from the bottom edge.
7.
**Roll the Sushi:** Using the sushi mat, carefully roll the sushi tightly, starting from the bottom edge. Moisten the top edge of the nori with a little water to seal the roll.
8.
**Cut the Rolls:** Using a sharp knife, slice the sushi roll into 6-8 pieces. Wet the knife between each cut to prevent sticking.
9.
**Serve:** Arrange the sushi rolls on a plate. Serve immediately with spicy mayo dipping sauce and soy sauce.

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My Notes

Nutrition Information

Nutrition per serving (225g)

475 kcal / 1987 kJ

Carbs

52g

20% of RDA

Fat

26g

37% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Use a bamboo sushi rolling mat to make rolling easier and more consistent.

Keep a bowl of water nearby to wet your fingers and the knife, preventing the rice from sticking.

For a smoother spicy mayo, use an immersion blender to combine the ingredients.

Toast the nori sheets lightly before rolling for extra flavor.

Cooking Equipment

Rice Cooker (optional)

Medium saucepan

Sushi rolling mat

Sharp knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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