Vegan Avocado and Crab Sushi Roll
Discover the perfect fusion of flavor and plant-based creativity with this Vegan Avocado and Crab Sushi Roll recipe! Featuring tender hearts of palm as a delicious crab alternative, paired with creamy avocado and crisp cucumber, these sushi rolls are as wholesome as they are satisfying. The sushi rice, delicately seasoned with rice vinegar, sugar, and salt, provides the perfect base, while a sprinkle of sesame seeds adds a subtle crunch. With just the right kick from vegan mayo and sriracha, this recipe delivers authentic sushi vibes with a vegan twist. Easy to assemble with a bamboo mat and ready in under an hour, these rolls are ideal for a healthy dinner or a fun meal-prep session. Serve alongside pickled ginger, soy sauce, and wasabi for a truly authentic sushi experience. Perfect for vegans, sushi lovers, and anyone looking to try something new!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 sheets nori sheets
- 1 can (14 oz) hearts of palm
- 2 tablespoons vegan mayonnaise
- 1 teaspoon sriracha sauce
- 1 teaspoon soy sauce
- 1 avocado
- 1 cucumber
- 1 tablespoon sesame seeds
- 2 tablespoons pickled ginger
- 1 tablespoon wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine rice and 1.5 cups of water in a pot. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes. Remove from heat and let stand covered for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Spread cooked rice onto a large flat surface and sprinkle with vinegar mixture. Stir gently and let it cool to room temperature.
For the vegan crab, drain and shred the hearts of palm using a fork. In a bowl, combine shredded hearts of palm, vegan mayonnaise, sriracha sauce, and soy sauce. Mix well until thoroughly coated.
Peel avocado and cucumber. Cut avocado into thin slices and julienne the cucumber into long, thin strips.
Place a bamboo sushi mat on a flat surface and lay a sheet of nori on the mat, shiny side down.
With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge. Sprinkle sesame seeds over the rice.
Turn the nori over so the rice is facing down. Place some vegan crab mixture along the bottom edge of the nori. Top with avocado slices and cucumber strips.
Roll the sushi tightly using the bamboo mat, pressing gently to help it stick together. Seal the edge with a little water if needed.
Repeat with remaining ingredients to make more rolls.
Using a sharp knife, slice each roll into 6-8 pieces. Serve with pickled ginger, wasabi, and soy sauce for dipping.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 4638 mg | 202% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 20.4 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2074 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
