Vegan Avocado and Fish Sushi Roll
Dive into the world of vegan sushi with this irresistible Vegan Avocado and Fish Sushi Roll! Perfect for sushi enthusiasts seeking plant-based alternatives, this recipe features tender sushi rice seasoned with rice vinegar for authentic tang, paired with creamy avocado, crisp cucumber, and a unique twist—banana blossom marinated in soy sauce to mimic the delicate texture of fish. Rolled in nori sheets and finished with a sprinkle of nutty sesame seeds, these sushi rolls are packed with vibrant flavors and wholesome ingredients. Quick to assemble and ideal for sharing, they bring the taste of sushi night right to your table, completely cruelty-free. Perfect for vegans and sushi lovers alike, serve with soy sauce, wasabi, or pickled ginger for an unforgettable experience!
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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
- 1 can Canned banana blossom (drained and rinsed)
- 2 tablespoons Soy sauce
- 4 sheets Nori sheets
- 1 large Avocado
- 1 small Cucumber
- 2 tablespoons Sesame seeds
Instructions
Rinse the sushi rice in a fine mesh strainer until the water runs clear, then combine with 1.5 cups of water in a small pot.
Bring to a boil, reduce heat to low, cover, and cook for 15-20 minutes until the water is absorbed and the rice is tender.
Remove from heat and let it sit covered for 10 minutes, then fluff with a fork.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice using a spatula and set aside to cool.
While the rice is cooling, marinate the banana blossom for 10 minutes in soy sauce to enhance the flavor.
Thinly slice the avocado and cucumber into long strips.
Lay a nori sheet on a bamboo sushi mat with the shiny side down. Use damp hands to spread a quarter of the sushi rice evenly across the nori, leaving a 1-inch border at the top.
Arrange slices of avocado, cucumber, and a strip of the marinated banana blossom across the center of the rice.
Roll the sushi tightly from the bottom using the bamboo mat to help shape and press gently to seal the roll at the edges.
Slice the roll into 6-8 pieces using a sharp knife. Repeat the process with the remaining ingredients.
Sprinkle each roll with sesame seeds before serving. Enjoy with soy sauce, wasabi, or pickled ginger for added flavor.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2531 mg | 110% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 15.8 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2947 mg | 63% | |
*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.
