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No, that is not caviar you see. The native Australian finger lime adds a gorgeous pop of colour and an incredible texture to sushi. Its potent citrus acidity is a perfect complement to this classically mild avocado roll.

You will need

Serves 2

  • 1 nori sheet
  • 1 serving (~1/3 cup) of cooked and cooled sushi rice (sushi vinegar mixed through already)
  • 1/2 avocado, sliced thinly
  • 20ml Nikiri soy sauce
  • 1 teaspoon vegan kewpie mayo
  • 1 finger lime

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10 mins to prep

  1. Step 1

    Lay the nori sheet (shiny side down) on a bamboo rolling mat.

  2. Step 2

    Wet your hands with water (water mixed with vinegar is ideal!). Pile the rice onto the nori sheet, about 4 cm from the top edge, leaving that top edge of nori sheet empty. Then use your hands to spread the rice evenly across the bottom of the nori sheet, gently packing it down to form an even layer.

  3. Step 3

    Lay the avocado slices horizontally across the rice, toward the bottom of the mat.

  4. Step 4

    Paint your avocado with the nikiri. Lifting up the bamboo mat from the bottom, roll up your sushi, gently and snugly tucking in each section as you wrap it up. You can brush a little water across the empty strip of nori at the top of your roll, so it sticks better to the rest of your roll and seals the sushi roll nicely.

  5. Step 5

    Squeeze a strip of plant-based kewpie mayo along the top of the roll; then disperse pearls of finger lime over top. Gently slice your sushi roll, and enjoy!

Recipe: Simon Toohey

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