How to Make Vegan Avocado Sushi Rolls

Simple Summary

Delightful vegan sushi rolls featuring creamy avocado and crisp vegetables, perfect for a light and refreshing meal or appetizer.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 4 (2 rolls per serving)
• Difficulty: Intermediate

Ingredients

• 2 cups sushi rice
• 2 1/4 cups water
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 nori sheets
• 1 ripe avocado, sliced
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/2 red bell pepper, thinly sliced
• 2 green onions, thinly sliced
• Soy sauce, for serving
• Pickled ginger, for serving (optional)
• Wasabi paste, for serving (optional)

Instructions

1. Rinse the sushi rice in cold water until the water runs clear. Drain well.

2. In a medium saucepan, combine the rinsed rice and 2 1/4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until water is absorbed.

3. While the rice cooks, in a small bowl, mix rice vinegar, sugar, and salt until dissolved.

4. Once the rice is cooked, transfer it to a large mixing bowl. Gently fold in the vinegar mixture while the rice is still hot. Allow the rice to cool to room temperature.

5. Place a nori sheet on a bamboo sushi mat. Spread about 1/2 cup of the prepared rice evenly over the nori, leaving a 1-inch strip uncovered at the top edge.

6. Arrange slices of avocado, cucumber, carrot, bell pepper, and green onions in a line across the center of the rice.

7. Using the bamboo mat, roll the sushi away from you, pressing gently to ensure a tight roll. Moisten the uncovered edge of nori with water to seal the roll.

8. Repeat with the remaining nori sheets and fillings.

9. Using a sharp knife, slice each roll into 6-8 pieces.

10. Serve with soy sauce, pickled ginger, and wasabi paste if desired.

Chef's Notes

• For a gluten-free option, use tamari instead of soy sauce.
• Experiment with different vegetables like asparagus, spinach, or roasted sweet potato for variety.
• If you don't have a bamboo mat, you can use a clean kitchen towel to roll the sushi.
• To make cutting easier, slightly wet your knife between each cut.
• Leftover rolls can be stored in the refrigerator for up to 24 hours, tightly wrapped in plastic wrap.

Nutritional Info

Per serving (2 rolls): Approximately 320 calories, 8g protein, 58g carbohydrates, 8g fat. These rolls are rich in healthy fats from avocado, fiber from vegetables, and complex carbohydrates from sushi rice. They're also a good source of vitamins A and C from the vegetables.

Serving Suggestions

• Serve these rolls as a light dinner with a side of miso soup or a simple seaweed salad.
• For an appetizer spread, cut the rolls into smaller pieces and serve alongside edamame and tempura vegetables.
• Pair with a chilled green tea or a crisp white wine like Sauvignon Blanc for a refreshing combination.
• Garnish the plate with a sprinkle of sesame seeds and a few extra slices of avocado for an elegant presentation.