I live to sushi.
Because I love my brother like he loves avocado, this recipe is for him. These raw zucchini ‘sushi’ rolls with avocado pesto are super easy to make, they don’t require any special tools and include apples – because he likes apples and uses them in the strangest combinations ever.
These rolls are fresh’n crunchy, creamy, lemony, slightly sweet and spicy. Purrfect for lunch or a snack, even for a light summer dinner. And did I mention they’re super easy to make?
To make 8 rolls I used:
half a medium zucchini, thinly sliced half a carrot, julienned 1/3 cucumber, seeds removed, julienned half green capsicum, julienned half apple, julienned 1 green onion (white part only), thinly julienned
I first sliced the zucchini, sprinkled it with a bit of salt and left it to soften in a colander. Meanwhile, I prepared the rest of the veggies and the avocado pesto.
To make the avocado pesto I used:
1 avocado, peeled and pitted 1/3 cup almonds 1/3 cup cashews juice of 1/2 lemon (medium sized) 1 small garlic clove, grated pinch of salt 1 TBSP olive oil 1 tsp balsamic vinegar
I mixed all these in a blender for few seconds until they transformed in a creamy, chunky mixture. Alternatively, the nuts can be crushed using a mortar and pestle and then they can be mixed with the rest of the ingredients using a fork.
To serve I also used:
chili flakes sesame seeds
Now, for the final assembly first I rinsed the zucchini to get rid of the extra salt, then I absorbed the water with paper towels. To make a roll I took one zucchini slice, I added a spoon of avocado pesto making sure to spread it at both ends (it’s what keeps the roll together), I added veggies (2-3 slices of each) and rolled and rolled. When all 8 were done, I sprinkled them with chili flakes and sesame seeds, grabbed my chopsticks to make it even more fun and devoured them within minutes.