Vegan Avocado Sushi Roll with Spicy Mayo Sauce
Elevate your sushi night with these irresistible Vegan Avocado Sushi Rolls with Spicy Mayo Sauce—perfect for plant-based food lovers and sushi enthusiasts alike! This recipe features tender sushi rice seasoned with tangy rice vinegar, sugar, and salt, paired with creamy ripe avocado, crisp cucumber, and sweet carrot for a harmonious blend of textures. Wrapped in nutrient-rich nori sheets and topped with a fiery vegan sriracha mayo, these rolls deliver the perfect balance of fresh, savory, and spicy flavors. With step-by-step instructions and simple ingredients, this recipe is approachable for beginners and provides a satisfying, homemade sushi experience ideal for family dinners or impressing guests. Serve with soy sauce for dipping, and prepare to wow your taste buds with this wholesome and vibrant vegan sushi creation!
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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 large Nori sheets
- 2 large Ripe avocados
- 1 medium Cucumber
- 1 medium Carrot
- 0.5 cup Vegan mayonnaise
- 2 tablespoons Sriracha sauce
- optional, for serving Soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice and let it cool to room temperature.
Peel and cut the avocados into thin slices. Peel the cucumber and carrot, and julienne them into thin strips.
Lay a bamboo sushi mat on a flat surface. Place one nori sheet shiny side down atop the mat.
Spread an even layer of seasoned rice onto the nori, leaving an inch empty at the top edge.
Arrange the avocado slices, cucumber strips, and carrot strips about an inch from the bottom of the rice.
Using the bamboo mat, carefully roll the sushi from the bottom to the top, using gentle pressure to form a tight roll. Seal the edge with a little water if necessary.
Repeat the process with the remaining nori sheets and fillings.
In a small bowl, combine vegan mayonnaise and sriracha sauce to create the spicy mayo sauce.
Slice each roll into 6-8 bite-sized pieces using a sharp knife, cleaning the blade between cuts.
Serve the sushi rolls with the spicy mayo sauce and optional soy sauce for dipping.
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 31.9 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2632 mg | 56% | |
*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.
