Vegan California Sushi Roll with Spicy Mayo Sauce
Indulge in the vibrant flavors of this Vegan California Sushi Roll with Spicy Mayo Sauce, a plant-based twist on the classic sushi favorite. Packed with creamy avocado, crisp cucumber, crunchy carrot, and marinated tofu strips, these rolls are a delightful mix of textures and flavors wrapped in perfectly seasoned sushi rice and nori. The homemade spicy mayo, crafted from vegan mayonnaise and zesty sriracha, adds an irresistible kick to each bite. With just 30 minutes of prep time, this colorful sushi recipe is an ideal choice for a fun appetizer, light lunch, or impressive party dish. Discover how easy it is to roll your own sushi and satisfy your cravings with this vegan-friendly creation that’s as nutritious as it is delicious.
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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 sheets nori sheets
- 1 large avocado
- 1 medium cucumber
- 1 medium carrot
- 0.25 cup vegan mayonnaise
- 1 tablespoon sriracha
- 100 grams tofu, firm
- 1 tablespoon soy sauce
- 0.5 teaspoon sesame oil
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked. Remove the saucepan from the heat and let it sit, covered, for 10 minutes.
Meanwhile, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Allow the rice to cool to room temperature.
While the rice is cooling, press the tofu to remove excess moisture, and then slice it into thin strips. Marinate the tofu strips in soy sauce and sesame oil for about 10 minutes.
Peel and julienne the cucumber and carrot into thin strips. Slice the avocado in half, remove the pit, and thinly slice it.
In a small bowl, whisk together vegan mayonnaise and sriracha to prepare the spicy mayo sauce. Adjust the spiciness by adding more sriracha, if desired.
Place a bamboo sushi mat on a flat surface with a piece of plastic wrap on top. Lay a sheet of nori on the plastic wrap, shiny side down.
Spread a thin layer of the seasoned rice over the nori, leaving a 1-inch border at the top uncovered.
Arrange cucumber, carrot, avocado, and marinated tofu strips horizontally along the center of the rice.
Starting with the closest edge, use the mat to roll the sushi tightly toward the exposed edge of the nori using gentle yet firm pressure.
Moisten the top edge of the nori with a little water and seal the roll. Repeat with the remaining nori sheets and fillings.
With a sharp knife, slice each roll into 8 equal pieces. Clean the knife with a damp towel between cuts for a cleaner slice.
Serve the sushi rolls drizzled with the spicy mayo sauce or use the sauce as a dip.
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 2634 mg | 115% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 26.3 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 810 mg | 62% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2044 mg | 43% | |
*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.
