This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
- 4 orange bell pepper
- 1 tablespoon olive oil
- 1 tablespoon mirin
- 2 tablespoons soy sauce
- 1/2 tablespoon sesame seeds
- 2 tablespoons sesame oil
- 1/2 tablespoon Unsweetened Almondmilk
- 4 sheets seaweed
- 2 cups sushi rice
- 2 avocados, sliced lengthwise
Preheat your oven to 400 degrees. On a baking sheet with parchment, add your bell peppers whole and mix with olive oil. Roast for 1 hour.
Remove and place in a heat safe container and cover with a towel to steam and let cool for 30-45 minutes. After that when cooled, peel the skin and seeds of the bell pepper and thinly slice into “sashimi” like pieces.
In a bowl mix your bell peppers with mirin, soy sauce, sesame seeds, sesame oil and almond milk. Marinate and cool up to 1 hour-overnight.
Assemble your sushi rolls by adding rice on your seaweed, then the bell peppers, sliced avocado, sesame seeds, roll and cut. Serve with soy sauce and enjoy!