Vegan California Rolls
Dive into the fresh and vibrant flavors of Vegan California Rolls — a plant-based twist on the classic sushi favorite that's perfect for beginners and sushi enthusiasts alike! Featuring creamy avocado, crisp cucumber, sweet carrot, and tender tofu, these rolls are encased in seasoned sushi rice and wrapped in nori for an irresistibly fresh bite. Sprinkled with sesame seeds and served alongside soy sauce, pickled ginger, and optional wasabi, they offer a delightful balance of textures and umami-packed flavor. Ready in just 40 minutes, this recipe is ideal for a satisfying appetizer, light lunch, or an elegant party dish. Whether you're craving a vegan sushi option or exploring Japanese-inspired recipes, these homemade rolls are sure to impress!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 nori sheets
- 1 medium, ripe avocado
- 1 small cucumber
- 1 small carrot
- 4 ounces tofu
- 2 tablespoons sesame seeds
- for serving soy sauce
- optional, for serving wasabi
- optional, for serving pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low and cover. Cook for 18-20 minutes or until the water is absorbed and the rice is tender.
While the rice is cooking, in a small bowl, mix together the rice vinegar, sugar, and salt until dissolved.
Once the rice is cooked, remove from heat and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Cut the avocado in half, remove the pit, and slice into thin strips.
Peel the cucumber and carrot. Cut both into thin matchstick-sized strips.
Cut the tofu into similar-sized strips and set aside.
Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands with water to prevent sticking, and spread a thin even layer of rice over 3/4 of the nori sheet.
Sprinkle a few sesame seeds over the rice.
Place a few strips of avocado, cucumber, carrot, and tofu across the rice horizontally, about 1/3 of the way up from the bottom of the sheet.
Use the bamboo mat to carefully roll the sushi, applying light pressure to keep the roll tight.
Slice the roll into bite-sized pieces with a sharp knife, cleaning the blade between cuts for easier slicing.
Repeat the process with the remaining nori sheets and fillings.
Serve the Vegan California Rolls with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1615 mg | 70% | |
| Total Carbohydrate | 108.6 g | 39% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 19.3 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1703 mg | 36% | |
*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.
