Vegan Cucumber Avocado Sushi Rolls
These vegan cucumber avocado sushi rolls are so much fun to make at home especially for a family or friend group activity. Sushi is always a good idea and can definitely be made vegan. I mean, every sushi menu has a veggie section for anyone who hasn’t noticed! And today I’m gonna show you how to make it in your own home.
Ingredients needed to make these vegan cucumber avocado sushi rolls
For The Rolls:
- 2 cups rice (I used white rice, but I recommend using sushi rice. You could really use any rice you’d like)
- 2 1/4 cups water for cooking rice
- 3 Tbsp rice vinegar
- 1/2 cucumber – thinly sliced
- 1 1/2 avocados
- 4 nori sheets – sliced in half
- sesame seeds
- soy sauce for dipping
For the Spicy Sauce:
- 2 Tbsp vegan mayo
- 2 tsp fermented chili paste
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp sesame oil
Method to make these sushi rolls
First you’ll need a sushi rolling mat + some plastic wrap over the mat. If you don’t have either, you can easily order them for yourself in the following links:
Wrap your sushi rolling mat with the plastic. This will prevent the rice from sticking to the mat.
Cook the rice by bringing it to a boil then letting it simmer for 20 minutes or until fully cooked. Once cooked, fluff it with a fork and let it completely cool. Once it has cooled, add the rice vinegar.
Here are some links to a shopping list in case you don’t already have some of these products or ingredients:
Watch the video to see how to prepare the rolls. Please be sure to like, comment + subscribe to The Plant Based Palette YouTube channel to see more vegan recipes + how-to videos
More plant-based recipes to try
- homemade no refined sugar twix bars
- beetroot hummus recipe
- gluten-free crackers
- chocolate macadamia chunk zero refined sugar cookies
Vegan Cucumber Avocado Sushi Rolls
Ingredients
For The Rolls:
- 2 cups rice (I used white rice, but I recommend using sushi rice. You could really use any rice you'd like)
- 2 1/4 cups water for cooking rice
- 3 Tbsp rice vinegar
- 1/2 cucumber – thinly sliced
- 1 1/2 avocados
- 4 nori sheets – sliced in half
- sesame seeds
- soy sauce for dipping
For the Spicy Sauce:
- 2 Tbsp vegan mayo
- 2 tsp fermented chili paste
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp sesame oil
Instructions
Sushi Roll:
- Thorougly rinse rice and cook with steamer or on stovetop.
- If cooking on stove top – bring rice to boil then simmer for about 20 minutes or until fully cooked.
- Let rice cool then mix with rice vinegar.
- Preprare cucumber + avocado. Cut into strips. (Be sure to deseed cucumber)
- Fold the nori sheets vertically in half and slice into halves.
- Put plastic wrap around a sushi roller. Place 1/2 nori sheet at the bottom of the sushi rolling mat.
- Apply rice about 1/2" thick. Use wet hands or spoon.
- Sprinkle with sesame seeds. Flip over and push down to compress rices + sesame seeds.
- Layer cucumber + avoocado slices closer to the bottom of the nori (towards you)
- Carefully roll norih keeping all veggies tucked inside of roll. Keep pressing and forming as you roll.
- Keep hands + knife wet to prevent sticking to the rice.
- Slice with a wet knife.
Spicy Sauce:
- Place mayo, fermented chili paste, garlic powder, onion powder + sesame seed into a bowl + mix.
- Keep mixing until completed combined + desired consistency.
- You may add more garlic or onion powder based on your taste.
- Place spicy sauce into a small ziplock bag and then cut a small hole at the tip.
- Squeeze sauce over the sushi roll with a side of soy sauce.
