Allison Day


Fridgg.com

guido-maki

This is, yet again, another roll from Mobo Sushi. This is a vegetarian roll, although not vegan because of the cream cheese. On my own, I would have never thought to put nuts or raw garlic in a sushi roll… but turns out it works pretty well! Son liked this roll a lot. I think his parents use basil a lot in their cooking, and he has a lot of food memories using basil when he was a child in Vietnam, so it brings back a sense of nostalgia.

If you saw my orange cupcakes I posted a little while ago, you might have thought, “Wow, that Taste and Create looks like fun!” Well, we’re doing it again (and I’m already signed up! You should definitely sign up… there are already 6 people plus Nicole (the host) signed up for it, so sign up soon! The deadline for signing up is October 31st, so get on over to For the Love of Food and sign up! :D

Edit: I’m sorry if I insulted anyone… I had NO IDEA the meaning of the name… I just took the name straight from the menu! Oops…

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 1 avocado
  • 4 oz cream cheese
  • 3 cloves garlic
  • 30 basil leaves
  • 3 oz macadamia nuts
Cooking Directions
  1. Cook sushi rice.
  2. Cut the avocado in half, discarding the pit.
  3. Cut off the hard skin and discard.
  4. Slice the avocado into thin sticks.
  5. Peel the cloves of garlic, slice each clove thinly.
  6. Wash the basil.
  7. Roll the sushi, using avocado, cream cheese, half of a clove of garlic, 5 basil leaves, and half an ounce of macadamia nuts as your fillings.

Serving Size: 1 roll Guido Maki

  • Calories: 341
  • Fat: 22g, 33% DV
  • Saturated Fat: 6g, 32% DV
  • Cholesterol: 27g, 9% DV
  • Sodium: 605g, 25% DV
  • Total Carbohydrates: 32g, 11% DV
  • Dietary Fiber: 2g, 9% DV
  • Sugars: 17g
  • Protein: 5g, 10% DV
  • Vitamin A: 14%
  • Vitamin C: 12%
  • Calcium: 3%
  • Iron: 6%
  • Magnesium: 9%
  • Potassium: 6%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

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Comments

  1. Tiffany says:

    Hi! Just a suggestion, but can you take a picture of your rolls before they are rolled to see the placement of ingredients you use? I just thought it might be a good idea!

  2. Ralph Whitbeck says:

    Tiffany,

    Placement on the roll should be done with the ingredients closest to you. Some suggest that you make a little indent in your sushi to put the filling into it. Me? I like to make inside-out sushi where the rice is on the outside of the roll. So after I place the rice on nori sheet I flip the whole thing over and again I place the ingredients on the roll closest to you so that you can hold the ingredients with your fingers and use your thumbs to pick up the mat and start rolling. I leave about a quarter of an inch of space between the ingredients and the edge of the roll

    As far as which order the ingredients should go on. I don’t think it really matters. As my dad used to say it all gets mixed together in the end.

    Hope that helps.

  3. lydia hamre says:

    Wow, your site is awesome…I plan to visit often so I can finally get myself into making sushi. My husband’s favorite and I’ve never made it for him.

    Cheers,

    Lydia H.

  4. Allison says:

    Tiffany – Try these posts: How to Roll Maki Sushi and How to Roll Inside-Out Maki for inside out rolls. Also, see Ralph’s comment… hopefully all this will help! :)

    Ralph – Thanks! :)

    Lydia – Awesome! Let me know how your sushi turns out, and if you come up with any cool new sushi ideas, let me know! :D

  5. Yvo says:

    Haha… awesome sounding roll.. but the name… is that a bit.. um, offensive? Hahaha…

  6. Allison says:

    o_0 I had no idea!!! Oops… I looked it up right when I read your comment, and now I’m super embarrassed. Time to change that!!

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