Vegan Spicy California Roll
Bright, bold, and irresistibly fresh, the Vegan Spicy California Roll is a plant-based spin on the classic sushi favorite, perfect for sushi lovers seeking a cruelty-free alternative. This recipe teams up fluffy, seasoned sushi rice with creamy avocado, crisp cucumber, and an optional vegan crab substitute for a satisfying texture and authentic taste. Finished with a drizzle of spicy vegan mayo made from sriracha and vegan mayonnaise, these rolls deliver a fiery kick and a burst of umami in every bite. Crafted using simple ingredients and optional tools like a bamboo sushi mat, this recipe makes sushi night at home both fun and delicious in just 40 minutes. Ideal for vegans and sushi enthusiasts alike, these rolls are perfect for sharing or indulging solo, offering a delectable, homemade take on restaurant-style sushi.
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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 ripe avocado
- 1 cucumber
- 0.5 cup vegan crab substitute (optional)
- 3 tablespoons vegan mayonnaise
- 1 teaspoon sriracha
- 1 tablespoon toasted sesame seeds
- 1 bamboo sushi mat (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and water in a pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Once cooked, let it rest off the heat for 10 minutes with the lid on.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice while it’s still warm. Allow the rice to cool to room temperature.
In a small bowl, mix the vegan mayonnaise and sriracha to create spicy mayo. Set aside.
Peel the avocado, remove the pit, and slice into thin strips. Cut the cucumber into matchstick-sized pieces.
Lay a sheet of nori on a bamboo sushi mat (shiny side facing down). With wet hands, spread an even layer of rice over the nori, leaving 1 inch of space at the top edge.
Sprinkle a few sesame seeds over the rice. Flip the nori sheet so the rice is facing down.
Place avocado slices, cucumber sticks, and vegan crab substitute (if using) horizontally across the bottom third of the nori sheet.
Using the sushi mat, carefully roll the nori into a tight cylinder, starting from the edge closest to the fillings. Seal the roll by dampening the exposed edge of nori with a small amount of water.
Slice the roll into 6-8 equal pieces using a sharp knife. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Drizzle or serve the rolls with the spicy vegan mayo. Garnish with additional sesame seeds if desired.
Nutrition Facts
Calories |
904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2134 mg | 93% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 21.4 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1458 mg | 31% | |
*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.
