Mango Avocado Nori Rolls

13 . 08 . 2013



Sushi has and ALWAYS will be one of my greatest weaknesses when it comes to devouring good food. Cold sushi rolls can make you feel fuller faster, making it a good pre or post workout meal. However, it’s loaded with unwanted refined carbs which spikes your blood sugar level and make you feel sluggish- white rice, for instance.

It is indeed hard to eat clean when they’re so many Japanese restaurants and cafes around. Moderation is key. Swap some ingredients with healthier options. I’ve substituted rice with tuna chunks, paired with fruits of different texture for my sushi filling. I’ve never made sushis before so I was really excited to try this out. 😀 Substitute your mayonnaise with Greek yogurt to make it even love handle-friendly!

First off, choose your ingredients! Consider the texture and taste you’d like in your sushi. For mine, I’d like them sweet with a hint of savoury. So I made..

4 nori sheets
1 egg white
1/2 ripe avocado
1/2 ripe mango
1 can tuna (soaked in water), good way to eliminate excess sodium and sugar
3 tbs Greek yogurt
Black pepper & Cayenne pepper (to taste)

Makes 2 rolls.

1. Mix tuna and greek yogurt in a bowl. Add black pepper and cayenne pepper to taste.
2. In a medium pan, fry egg white and let cool.
3. Slice egg white, mango and avocado length wise, around 2cm width.
4. Place the nori sheet on a large dry chopping board. Spread tuna thinly and evenly, add avocado, mango and egg whites.
5. If your first nori sheet is damp (and shrunk), roll it and place it on top of another nori sheet. Open up, and roll again.

Excuse the unsightly tuna chunk hehe

Better view of the egg whites!

This is great if you have little time to prepare your meals for your family a day before work or school. It takes less than an hour to prepare and can be refrigerated for up to 2 days.

Freshly cut avocado

Soak with flesh facing downwards in a bowl filled with water & ice

More than 24 hours later!

Tip of the day: If you do not have any lime or lemon, soak the other half of your avocado (with pit) in a bowl of cold water. This prevents browning and stays fresher longer. I took out mine the next day, more than 24 hours later and it’s still green with slightly softened outer layer.

Prep your meals! 🙂



Submit a Comment

Your email address will not be published. Required fields are marked *