Mexican Sushi Rolls
A delightful Mexican-inspired twist on sushi, featuring bold flavors, fresh ingredients, and a creative fusion of cuisines.
Equipment
- Rice cooker
- Bamboo sushi mat
- Sharp knife
- Mixing bowl
- Cutting board
- Plastic wrap
Ingredients
- 2 cups sushi rice cooked and cooled
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 pinch salt
- 4 seaweed nori sheets
- 1 cup cooked chicken shredded
- 1/2 cup guacamole store-bought or homemade
- 1/2 cup black beans rinsed and drained
- 1 red bell pepper thinly sliced
- 1 jalapeño thinly sliced, optional
- 1/4 cup cilantro chopped
- 1 lime sliced into wedges for serving
Instructions
- In a small bowl, mix rice vinegar, sugar, and salt, then stir into cooked sushi rice.
- On a bamboo sushi mat lined with plastic wrap, place one nori sheet shiny side down.
- Spread a thin, even layer of sushi rice on the nori, leaving a 1-inch border at the top edge.
- Spread a small layer of guacamole over the rice.
- Add shredded chicken, black beans, red bell pepper slices, jalapeño slices if desired, and a sprinkle of cilantro as a filling.
- Carefully roll the sushi using the bamboo mat, applying gentle pressure to form a tight roll.
- Slice the roll into bite-sized pieces with a sharp knife, cleaning the blade between cuts for clean edges.
- Repeat with remaining ingredients to create additional rolls.
- Serve rolls with lime wedges on the side and enjoy immediately.
Notes
To make it vegetarian, substitute chicken with roasted vegetables. Serve with a spicy salsa or crema for dipping.