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Tex-Mex Vegetarian Sushi with Roasted Poblano and Avocado – vegetarian recipe
Stav Kogan

Tex-Mex Vegetarian Sushi with Roasted Poblano and Avocado

A fun, creative, and utterly delicious vegetarian sushi roll that swaps traditional fillings for a vibrant mix of smoky roasted poblano, creamy avocado, hearty black beans, and a surprising crunch from tortilla chips.
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Prep Time 1 hour 45 minutes
Total Time 1 hour 45 minutes
Servings: 4 rolls (32 pieces)
Calories: 265
Ingredients Method Nutrition

Ingredients
  

  • Rice Prep Time: Up to 1.5 hoursSushi Prep Time: 15 minutesYields: 4 rolls (32 pieces)
  • Four 4 x 7-inch / 10 x 18-cm nori sheets
  • 3 cups (600 g / 21.2 oz) prepared Traditional or Brown Sushi Rice
  • ½ cup (80 g / 2.82 oz) tortilla chips, finely crushed
  • ½ avocado, cut into 8 wedges
  • 1 roasted poblano pepper, peeled, deseeded, and cut into thin strips
  • ½ red bell pepper, cut into matchsticks
  • 4 tablespoons (60 ml / 2 fl oz) cooked black beans, drained and roughly smashed
  • Vegetarian Ponzu Sauce or salsa, for serving (optional)
  • Be sure to use standard cooked black beans (canned or home-cooked), not the fermented black soybeans used in Chinese cooking, as the flavor is completely different.
  • To prevent the rice from sticking to your hands, keep a small bowl of water (tezu) nearby to dip your fingers in while spreading the rice.
  • For clean, perfect cuts, use a very sharp, long-bladed knife. Wipe the blade with a damp cloth between each slice to prevent sticking and tearing.
  • Kick up the South-of-the-Border flavor by serving fresh salsa or a creamy chipotle aioli alongside the rolls for dipping.

Method
 

  1. Place a sheet of nori on your work surface or bamboo mat, rough side facing up. 2. Lightly wet your fingertips in cool water.
  2. Spread ¾ cup / 150 g (5.3 oz) of sushi rice evenly over the entire surface of the nori. 3.
  3. Sprinkle ¼ of the crushed tortilla chips over the rice and press gently to adhere. 4. Carefully flip the nori sheet over so the rice side is facing down. 5.
  4. Arrange your fillings in a horizontal line across the center of the nori.
  5. Layer 2 avocado wedges, ¼ of the poblano strips, ¼ of the red bell pepper matchsticks, and 1 tablespoon (15 ml / 0.5 fl oz) of the smashed black beans. 6.
  6. Using your thumbs to lift the edge of the nori closest to you, begin to roll it over the fillings, tucking tightly to create a compact cylinder. 7.
  7. Continue rolling until the roll is sealed. If you have a bamboo mat, use it to gently press and shape the roll into a firm, even log. 8.
  8. Place the finished roll seam-side down.
  9. Repeat with the remaining to create three more rolls. 9.
  10. Dip the tip of a very sharp knife in water.
  11. Slice each roll into 8 equal pieces, wiping the blade clean between cuts.
  12. Serve immediately with Ponzu Sauce or salsa, if desired.

Nutrition

Calories: 265kcalCarbohydrates: 48gProtein: 6gFat: 6g

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