Vegan Classic California Sushi Roll
Elevate your sushi-making game with this Vegan Classic California Sushi Roll recipe, a plant-based twist on the beloved Japanese-American classic. Featuring perfectly seasoned sushi rice, creamy avocado, crisp cucumber, and carrot, alongside flavorful vegan crab sticks, this recipe reimagines the traditional roll with fresh, wholesome ingredients. Wrapped in nori and sprinkled with toasted sesame seeds, each roll is a delightful blend of textures and tastes that mimic the original without compromising on flavor. Perfect for sushi enthusiasts and vegan food lovers alike, this recipe is easy to follow, quick to prepare, and customizable for your favorite dipping sauces like soy sauce, pickled ginger, and wasabi. Whether you're hosting a dinner party or enjoying a light, healthy meal, these sushi rolls are sure to impress!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 1 medium Ripe avocado
- 1 medium Cucumber
- 1 medium Carrot
- 4 sticks Vegan crab sticks
- 2 tablespoons Toasted sesame seeds
- (for serving) Soy sauce
- (for serving) Pickled ginger
- (for serving) Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed sushi rice and 1.25 cups of water in a rice cooker or a pot. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low and cover, simmering for about 18-20 minutes until the water is absorbed.
While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until sugar and salt dissolve.
Once the rice is cooked, transfer it to a large wooden or glass bowl. Gently fold in the vinegar mixture while the rice is still warm, being careful not to mash the rice. Let it cool to room temperature.
Peel the cucumber and carrot. Cut the cucumber, carrot, and vegan crab sticks into thin strips, approximately 4 inches long to match the width of the nori sheets.
Cut the avocado in half, remove the seed and skin, and then slice it into thin strips.
Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over the mat. Position the nori sheet, shiny side down, on top of the plastic wrap.
With dampened hands, spread about 1/4 of the prepared sushi rice over the nori sheet, leaving a 1-inch border at the top edge.
Sprinkle some toasted sesame seeds evenly over the rice. Carefully flip the nori sheet over so the rice side is now facing down.
Place a few pieces of sliced avocado, cucumber, carrot, and vegan crab sticks along the bottom edge of the nori sheet.
Using the bamboo mat as a guide, roll the sushi tightly, pressing gently to seal the edges. Continue to roll until it forms a log.
Remove the roll from the mat, and use a sharp knife, dipped in water before each incision, to slice the roll into 6-8 equal pieces.
Repeat the process with the remaining ingredients to make more rolls.
Serve with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
1046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 24.0 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1810 mg | 39% | |
*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.
