Vegan Gunkan Maki
Elevate your sushi night with this Vegan Gunkan Maki—an exquisite plant-based twist on a Japanese classic. Featuring perfectly seasoned sushi rice wrapped in crispy nori sheets, these bite-sized delights are crowned with vibrant julienned cucumber, carrot, and creamy avocado. A drizzle of spicy vegan mayonnaise adds a fiery kick, while toasted sesame seeds enhance both flavor and texture. This recipe is a celebration of fresh, wholesome ingredients and minimalist elegance, crafted in just 45 minutes. Perfect as an appetizer or a light meal, these stunning sushi cups are served with soy sauce for dipping, making them the ultimate vegan sushi experience. Whether you're a vegan sushi enthusiast or a curious foodie, this Vegan Gunkan Maki will be an irresistible addition to your repertoire.
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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
- 3 Nori sheets
- 3 tablespoons Vegan mayonnaise
- 1 teaspoon Sriracha sauce
- 0.5 Cucumber
- 0.5 Carrot
- 1 Avocado
- 1 tablespoon Sesame seeds
- 2 tablespoons Soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear, then combine with 1.25 cups of water in a rice cooker. Cook according to the rice cooker instructions.
Once the rice is cooked, mix rice vinegar, sugar, and salt in a small bowl, then fold this mixture into the rice gently with a wooden spoon. Allow the rice to cool to room temperature.
While the rice is cooling, prepare the vegetable topping. Peel and julienne the cucumber and carrot. Peel and slice the avocado into small cubes.
In a small bowl, combine vegan mayonnaise and sriracha sauce. This will be the spicy mayo drizzle.
Toast sesame seeds in a dry skillet over medium heat until lightly browned and fragrant. Set aside.
Cut each nori sheet into quarters. You will use these to wrap around a small mound of rice, creating a hollow 'cup'.
With damp hands, shape a rounded tablespoon of rice into a small cylinder. Wrap a strip of nori around the outside leaving the top open.
Fill the nori-wrapped rice cups with a mixture of julienned cucumber, carrot, and avocado cubes, gently pressing them in.
Drizzle the spicy mayo over the top of each Gunkan Maki.
Sprinkle toasted sesame seeds over the assembled Gunkan Maki for added flavor and texture.
Serve the Vegan Gunkan Maki with a side of soy sauce for dipping.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 840 mg | 37% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 309 mg | 7% | |
*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.
