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Sushi Without Seaweed (Ready in 10 Minutes) Recipe

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3.8 from 7 reviews

A quick and easy sushi recipe that skips the seaweed, using rice paper wraps instead. This recipe features sushi rice cooked in an Instant Pot and fresh mango, cucumber, and avocado fillings to create vibrant, flavorful rolls ready in just 10 minutes.

Ingredients

Sushi Rice

  • 6-7 cups Instant Pot sushi rice (prepared according to Instant Pot sushi rice instructions)

Fillings

  • 1 mango, thinly sliced
  • 1 cucumber, julienned (cut into matchstick-sized pieces)
  • 1 avocado, thinly sliced

Wrap and Toppings

  • Rice paper wraps (square)
  • Sriracha mayo
  • Toasted sesame seeds

Instructions

  1. Cook Sushi Rice: Cook sushi rice using your Instant Pot according to the standard sushi rice recipe for the Instant Pot. Once cooked, set the rice aside to cool slightly.
  2. Prepare Fillings: Peel and thinly slice the mango. Wash and julienne the cucumber into matchstick-sized pieces. Slice the avocado thinly after removing the pit.
  3. Set Up Sushi Rolling Station: Wrap a bamboo sushi rolling mat with plastic wrap or line it with a large freezer bag to prevent sticking. Place one square piece of dry rice paper on top of the mat.
  4. Spread Sushi Rice: Transfer approximately ⅔ cup of sushi rice onto the rice paper. Wet your fingers in a small bowl of water and gently spread the rice into a thin, even layer covering the entire rice paper except leaving about a ½-inch margin at the top edge.
  5. Add Fillings: Arrange the sliced mango, cucumber, and avocado in a straight line near the bottom edge of the rice-covered rice paper.
  6. Roll the Sushi: Lift the bottom edge of the bamboo mat and carefully roll it over the fillings, applying firm but gentle pressure to keep the roll tight without squishing the ingredients. Continue rolling while tucking the sushi mat until the roll is fully formed.
  7. Seal the Roll: Wet the top edge of the rice paper with water to help it adhere and seal the sushi roll. Then, lightly brush the outside of the roll with water using wet fingers or a pastry brush to soften the rice paper exterior.
  8. Slice the Sushi: Wet your knife with water or wipe with a damp towel to prevent sticking. Gently slice the roll into 8 equal pieces using long, smooth slicing motions to keep the rolls intact.
  9. Serve: Arrange the sushi pieces on a plate. Serve immediately with soy sauce, sriracha mayo, and a sprinkle of toasted sesame seeds for dipping and garnish. Enjoy your fresh, seaweed-free sushi rolls!

Notes

  • The rice paper can be softened by dipping in warm water if it feels too stiff.
  • Using a bamboo sushi mat lined with plastic wrap prevents the rice from sticking and helps with a tighter roll.
  • Keep your fingers wet when handling sushi rice to prevent sticking.
  • Serve sushi immediately to enjoy the best texture of rice paper and fillings.
  • You can customize the fillings with other fresh vegetables or cooked seafood as preferred.

Find it online: https://marthatasty.com/sushi-without-seaweed-ready-in-10-minutes-recipe/