Woman in Real Life

Over the Christmas holidays, we'll definitely be hitting our favourite all-you-can-eat sushi restaurant...maybe more than once! But the leisurely days of vacation also offer up time for experimenting in the kitchen. It's a good opportunity to make your own sushi rolls (maki) if you've never done it before, or even if you have. If you're new to sushi making, it seems more complicated than it is. Once you get the hang of it, it's an easy and convenient process. Make a little sushi for a snack or a lot for dinner, and get the family involved. Kids can layer the toppings on the seaweed and try their hand at rolling the sushi. Our latest family favourite homemade sushi rolls are these Peach Avocado Sushi Rolls With Teriyaki Sauce. They are simple to make and have a fresh taste that combines sweet and savoury elements.



These sushi rolls call for a few simple ingredients - cooked sushi rice (or sticky rice), nori (seaweed), avocado slices, sesame seeds (optional), teriyaki sauce and California cling peaches. Canned peaches make this recipe super convenient. I buy the canned peaches that are already sliced and then slice them more thinly. The peach centre of these sushi rolls is moist and sweet. It's a similar effect to mango, but much easier to accomplish (no peeling needed and no pit to get around).


To make the process even easier, cook your sushi rice earlier in the day. Once it's cooked, lay the rice out in a glass baking dish and mix in rice vinegar and salt. If you are planning to use it right away, turn the rice over with a spatula until it cools.

To Make Sushi Rolls

Put a sheet of seaweed on a rolling mat. Keep a small bowl of warm water beside you. Dip your hands in the warm water, pick up some rice and press it onto the seaweed sheet. Start the rice at the edge of the seaweed closest to you and stop with about an inch of seaweed to spare to give space for sealing the edges.


Put a row of thinly sliced California cling peaches along the bottom third of the sheet of nori.


Add a row of avocado slices, overlapping the peaches, and sprinkle on sesame seeds (if desired).


Begin rolling up the mat from the edge closest to you, stopping to tuck the seaweed around the peach and avocado after the first three-quarter roll. Continue to roll to the end. Wet the end of the seaweed with your fingers and seal the roll together. With a sharp knife, carefully slice the "log" into about six sushi rolls. Drizzle on teriyaki sauce when serving.


You can use a store-bought teriyaki sauce for this recipe or make your own with my quick recipe, which offers a healthier alternative thanks to coconut sugar, fresh ginger and soy seasoning. I tend to make a thin teriyaki sauce, but you can also add a slurry of water and cornstarch while cooking to make a thicker sauce.

I would also make this sushi as an appetizer or to serve at a party. Make it the night before or the morning of your party, then wrap it tightly with plastic wrap and store in the fridge until serving. (Add the teriyaki sauce when serving.)

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Peach Avocado Sushi Rolls With Teriyaki Sauce (vegan)

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