Vegan Salmon Avocado Sushi
Discover a fresh twist on a beloved classic with this Vegan Salmon Avocado Sushi, a plant-based masterpiece that’s perfect for sushi enthusiasts and vegans alike. This recipe creatively uses marinated carrot strips infused with soy sauce and liquid smoke to replicate the tender, smoky essence of salmon, while creamy avocado and crisp cucumber balance the flavors with their vibrant textures. The sushi rice is seasoned to perfection with rice vinegar, sugar, and salt, ensuring every bite is packed with authentic umami. Rolled in nutrient-rich nori sheets and garnished with toasted sesame seeds, these sushi rolls are as delightful to eat as they are to prepare. Serve alongside wasabi paste and pickled ginger for a classic touch, making this vegan sushi recipe an impressive, guilt-free option for your next meal or gathering.
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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
- 2 pieces large carrots
- 2 tablespoons soy sauce
- 0.5 teaspoon liquid smoke
- 4 pieces nori sheets
- 1 piece ripe avocado
- 1 piece cucumber
- 1 tablespoon toasted sesame seeds
- 1 teaspoon wasabi paste
- 50 grams pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine with 1.25 cups of water in a rice cooker or saucepan. Cook according to package instructions or until the water is absorbed and rice is tender.
While the rice is cooking, prepare the 'salmon'. Peel the carrots into thin strips using a vegetable peeler. Steam the carrot strips for about 5 minutes until they are tender but not mushy.
In a shallow dish, combine soy sauce and liquid smoke. Place the steamed carrot strips in the mixture and marinate for at least 15 minutes.
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice and let it cool to room temperature.
Peel and slice the avocado into thin strips. Also, slice the cucumber into thin julienne strips.
Place a nori sheet on a bamboo sushi mat, shiny side down. Spread about 1/4 of the seasoned rice over two-thirds of the nori, leaving the top third uncovered.
Arrange a few strips of marinated carrot, avocado, and cucumber across the center of the rice.
Roll the sushi tightly from the closest edge of the mat, using the mat to help shape the roll. Moisten the top edge of the nori with a little water to seal the roll.
Repeat with remaining nori sheets and fillings.
Using a sharp knife, slice each roll into 6-8 pieces.
Sprinkle the sushi with toasted sesame seeds. Serve with wasabi paste and pickled ginger.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 126.8 g | 46% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 25.9 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1858 mg | 40% | |
*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.
