Vegan Avocado Shrimp Roll
Dive into the vibrant world of plant-based sushi with our Vegan Avocado Shrimp Roll recipe! This innovative dish transforms king oyster mushrooms into succulent, shrimp-like pieces, caramelized with soy sauce and agave syrup for a flavor-packed bite. Paired with creamy avocado, crisp cucumber, and sweet carrot, these sushi rolls offer a perfect balance of textures and tastes. The signature touch of a wasabi-spiked vegan mayo adds a zesty kick, while sushi rice, seasoned with rice vinegar, sugar, and salt, provides the perfect base. Wrapped in classic nori sheets, these rolls are a feast for both the eyes and palate. Ideal for vegans and sushi lovers alike, this recipe is easy to prepare and perfect for sharing at your next dinner party or as a fresh, satisfying lunch. Make these rolls your go-to for healthy, plant-based indulgence that doesn’t compromise on flavor!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 200 grams king oyster mushrooms
- 2 tablespoons soy sauce
- 1 teaspoon agave syrup
- 4 sheets nori sheets
- 1 large avocado
- 0.5 large cucumber
- 1 medium carrot
- 3 tablespoons vegan mayonnaise
- 0.5 teaspoon wasabi paste
- 2 tablespoons pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine it with 1.25 cups of water in a rice cooker or saucepan. Cook according to the manufacturer's instructions or until tender.
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt, then gently fold into the rice until well combined. Let it cool to room temperature.
Clean the king oyster mushrooms and cut them into shrimp-sized pieces. In a non-stick pan, heat soy sauce and agave syrup over medium heat. Add the mushroom pieces and sauté for 5-7 minutes until softened and slightly caramelized. Set aside to cool.
Slice the avocado, cucumber, and carrot into thin long strips that will fit comfortably inside a sushi roll. Set these aside.
Lay a bamboo sushi mat on a flat surface and place a nori sheet on it, shiny side down. Spread a thin layer of prepared sushi rice over the nori, leaving a 1-inch gap at the top edge.
In a small bowl, mix vegan mayonnaise and wasabi paste. Spread a thin line of this mixture horizontally across the center of the rice.
Arrange the sautéed mushrooms, avocado slices, cucumber, and carrot on top of the wasabi-mayonnaise mixture.
Using the sushi mat, carefully roll the sushi away from you, applying gentle pressure to ensure a tight roll. Seal the edge of the nori with a little water.
Use a sharp knife to slice the roll into 8 pieces. Repeat the process with the remaining nori sheets.
Serve the vegan avocado shrimp rolls with pickled ginger and any leftover wasabi-mayonnaise mixture. Enjoy immediately!
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 759 mg | 33% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 7.4 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 616 mg | 13% | |
*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.
