Sushi is a traditional Japanese cuisine that has crossed borders and is now loved all over the world. Today, we are going to introduce a fusion type of Makizushi: Avocado Sushi.
In Japan, there is a traditional Makizushi called “Kappa-maki,” in which a cucumber stick is rolled in sushi rice and Nori seaweed. Avocado sushi is similar to Kappa-maki, adding a twist as the modern version.
There are various types of Makizushi in Japan, but it can sometimes be difficult to get Japanese ingredients or good Sashimi overseas. However, avocados are available in many places. In addition to being accessible, using avocado as a substitute for Sashimi makes Sushi both vegan-friendly and budget-friendly.
In Japan, people often enjoy avocados with soy sauce and Wasabi paste, similar to how they enjoy Sashimi (raw fish). Avocados have a high-fat content and creamy texture. When ripe, the fatty, creamy, smooth texture of avocado is said to be similar to Toro. Thus, avocado is a perfect ingredient for pairing with Sushi.
Traditional Japanese Makizushi has a black exterior. Typically, we make Makizushi by rolling the ingredients and sushi rice in a Nori seaweed sheet. While this authentic version is common in Japan, it was not well received overseas due to its black Nori sheet, which was not visually appealing. To overcome these visual challenges, Ura-makizushi was created overseas, turning the black exterior into a white one. Now, Avocado Sushi tends to be made as Ura-maki.
Although Makizushi made only with avocado is not common in Japan, Avocado Sushi seems to be popular in other countries because of its nutritional value, visual appeal, and suitability for vegans. Avocado Sushi has become a fusion dish that combines these positive attributes.
In this recipe, we are introducing Avocado Sushi in both Omote-maki (traditional Japanese style) and Ura-maki (modern style). Enjoy the process of making and tasting both types of avocado Makizushi at home!
English (US) · 