Description
This Easy Vegan Avocado Sushi Rolls recipe offers a fresh, healthy, and delicious plant-based take on classic sushi. Perfect for a quick homemade meal, it involves simple ingredients like sushi rice, ripe avocado, cucumber, and carrot rolled in nori sheets. Served with soy sauce, pickled ginger, and wasabi, these rolls are a perfect balance of creamy, crunchy, and savory flavors.
Ingredients
Scale
Rice Mixture
- 1 cup sushi rice (short grain)
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Roll Fillings and Toppings
- 1 sheet nori (seaweed)
- 1 ripe avocado, sliced
- 1/2 cucumber, julienned
- 1 small carrot, julienned
- 1 tbsp sesame seeds (optional)
Serving
- Soy sauce or tamari for dipping
- Pickled ginger (optional, for serving)
- Wasabi (optional, for serving)
Instructions
- Prepare the sushi rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rice with 1 1/4 cups water in a pot and bring to a boil. Then reduce heat to low, cover, and simmer for about 15 minutes until rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- Season the rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, spreading it out to cool it slightly while being careful not to mash the rice. Let it cool to room temperature.
- Prepare the fillings: While the rice cools, slice the ripe avocado, julienne the cucumber and carrot into thin strips for easy rolling and a crunchy texture.
- Assemble the rolls: Place a bamboo sushi rolling mat on a clean surface and lay a sheet of nori shiny side down on the mat. Spread a thin, even layer of the prepared sushi rice over the nori, leaving about an inch uncovered at the top edge to seal the roll. Layer avocado slices, cucumber, and carrot strips along the bottom edge of the rice.
- Roll the sushi: Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight but not squished. Wet the top edge of the nori to seal the roll. Slice into 6-8 pieces using a sharp knife wiped with water between cuts to prevent sticking.
- Add finishing touches: Sprinkle sesame seeds over the rolls if desired. Serve immediately with soy sauce or tamari, pickled ginger, and wasabi on the side for dipping and added flavor.
Notes
- Use a sharp, wet knife to slice the rolls to avoid squashing them.
- You can substitute cucumber and carrot with other vegetables like bell pepper or asparagus.
- Sushi rice is important for authentic texture; avoid using regular long-grain rice.
- For extra flavor, add a thin layer of vegan mayo or tofu cream cheese inside the roll.
- Keep a bowl of water nearby to wet your hands or knife when handling sticky rice.
