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Easy Vegan Avocado Sushi Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 24 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 sushi rolls (2-3 servings)
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegan

Description

This Easy Vegan Avocado Sushi Rolls recipe offers a fresh and healthy way to enjoy classic sushi flavors at home without any fish or animal products. Made with perfectly cooked sushi rice, creamy avocado slices, crunchy cucumber and carrot matchsticks, and wrapped in delicate nori sheets, these sushi rolls are quick to prepare and delightful to eat. Served with soy sauce or tamari and optional pickled ginger and wasabi, they make a perfect light meal or appetizer for vegan and plant-based diets.

Ingredients

Sushi Rice

  • 1 cup sushi rice (short grain)
  • 1 1/4 cups water
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt

Fillings & Wrap

  • 1 sheet nori (seaweed)
  • 1 ripe avocado, sliced
  • 1/2 cucumber, julienned
  • 1 small carrot, julienned
  • 1 tbsp sesame seeds (optional)

To Serve

  • Soy sauce or tamari for dipping
  • Pickled ginger (optional)
  • Wasabi (optional)

Instructions

  1. Prepare the sushi rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rice and 1 1/4 cups water in a pot, cover, and bring to a boil. Reduce heat to low and simmer gently for about 18 minutes until all water is absorbed and rice is tender. Remove from heat and let it sit covered for 10 minutes.
  2. Season the rice: While the rice is resting, mix rice vinegar, sugar, and salt in a small bowl until sugar dissolves. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a rice paddle or spatula. Allow the rice to cool to room temperature.
  3. Prepare the fillings: Slice the avocado into thin strips. Julienne the cucumber and carrot into matchstick-sized pieces for easy rolling.
  4. Assemble the sushi rolls: Place a bamboo sushi mat on a clean surface and lay the nori sheet shiny side down. Spread an even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge. Sprinkle with sesame seeds if using. Arrange avocado, cucumber, and carrot strips in a line about 1 inch from the bottom edge of the rice.
  5. Roll the sushi: Using the bamboo mat, carefully lift the edge closest to you and begin rolling tightly over the fillings. Apply gentle pressure to shape the roll and continue rolling until you reach the uncovered edge of the nori. Moisten the top edge slightly with water to seal the roll.
  6. Slice and serve: Using a sharp, wet knife, slice the sushi roll into 6 to 8 pieces. Serve immediately with soy sauce or tamari, and optional pickled ginger and wasabi on the side.

Notes

  • Use a sharp knife dipped in water to slice the sushi rolls to prevent sticking.
  • Allow the rice to cool to room temperature before rolling to avoid tearing the nori.
  • Feel free to add other vegetables like bell peppers or sprouts for variety.
  • For best texture, consume sushi rolls soon after making.
  • Rice vinegar mixture can be adjusted for sweetness and tanginess according to taste.

Find it online: https://slsrecipes.com/easy-vegan-avocado-sushi-rolls-recipe/