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Rainbow Sushi & Holy Moly Original Guacamole

Holy Moly Original Guacamole

original guacamole product - Holy Moly

Love sushi? Why not avo go at making it yourself at home? This recipe puts a vegan twist on sushi, and adds a little colour to your plate!

Serves: 4
Time: 45 minutes

 

  • Ingredients:
      • 4 nori sheets
      • 250g sushi rice, rinsed
      • 330ml water
      • 2 tbsp rice wine vinegar
      • 1 tbsp sugar
      • 1 pack of Holy Moly Original Guacamole
      • 2 small carrots, peeled and thinly sliced
      • 1/2 cucumber, thinly sliced
      • A handful of sliced red cabbage
        To serve: Add wasabi and pickled ginger  
  • Method:
    • The first step is to make the sushi rice. 
      1. Rinse the rice a few times, until the water comes out clean. 
      2. Next, place it in a saucepan and add 330ml water - making sure to cover the pan, bring it to a boil, then simmer for 10 minutes. 
      3. Turn off the heat and leave it there to steam for 25-30 minutes. And do not take the lid off until the time is up. 
      4. Once your rice is ready, place it in a bigger baking dish and spread it out so it can cool down. 
      5. When the rice has cooled down, mix sugar and rice wine vinegar in a small bowl. 
      6. Then add to rice and mix well. This will make it sticky so it will stay put once you start rolling. 
      7. After this, fold two kitchen towels in half, then place them onto each other to create your sushi rolling mat. 
      8. Make sure to put a nori sheet on top of the mat, shiny side up. 
      9. Then grab some rice with your hands and spread it evenly on the nori sheet leaving a 1 cm margin at the very top. As well as spreading the rice evenly, keep on pressing it into the mat. Keep a bowl with water handy so that you can clean your fingers if they get too sticky.
      10. Now place 1/2 tablespoon of Holy Moly Original Guacamole on the bottom of the sheet and spread it evenly. Stack vegetables on top, but do not overfill the roll. 
      11. Using your “mat”, slowly start rolling the roll, squeezing it tightly with both hands as your roll. Go back every now and then to make sure everything is tightly bonded.
      12. Once you get to the end, dip your finger in water and brush the water on the margin to seal the roll. Finish rolling and set the roll aside. Repeat the last 4 steps with the remaining nori sheets.
      13. When you have all 4 rolls, cut them into 6-8 pieces, depending on how thick you like your sushi. 
      14. Finally, serve with wasabi and pickled ginger on the side.

Waitrose customer review (May 2021)

“Absolutely loved this guacamole. Had it as a bit of a sauce / dip with a curry and it was divine. I'm having it with nachos tonight. The flavour is excellent and it is seasoned very well. I'm going to try it on toast as well if I have any left. Packed with goodies, you just can't go wrong with this.”
Five star review

Sainsbury's customer review (March 2021)

“Normally I would make my own guac but didn't have all the ingredients. I was so surprised by the creamy texture which was just like my own. There is a hint of chilli, garlic, and the perfect kick. We will definitely buy this again”
Five star review

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