Vegetarian Avocado and Crab Sushi Roll
Delight in the fresh, bold flavors of our Vegetarian Avocado and Crab Sushi Roll—a plant-based twist on a sushi classic that offers both simplicity and sophistication. Using tender hearts of palm as a satisfying crab substitute, this recipe pairs creamy avocado with crisp cucumber and sweet carrot, all wrapped in seasoned sushi rice and nori. Perfect for sushi enthusiasts or those new to rolling their own, this step-by-step guide ensures beautifully crafted rolls in under an hour. Serve with soy sauce for dipping, and you've got a healthy, visually stunning dish that's sure to impress. Ideal for a light lunch, a dinner party centerpiece, or a fun DIY sushi night, this vegan-friendly recipe will have you coming back for more!
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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 cup hearts of palm
- 1 large avocado
- 0.5 cup cucumber
- 0.5 cup carrot
- for serving soy sauce
Instructions
Rinse the sushi rice in a sieve under cold running water until the water runs clear.
Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, bring to a boil, reduce heat, cover, and simmer for 18 minutes on the stovetop.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Once the rice is cooked, transfer it to a large mixing bowl and gently fold in the vinegar mixture using a spatula until evenly distributed. Let the rice cool to room temperature.
Drain and julienne the hearts of palm into thin strips.
Halve the avocado, remove the pit, and slice thinly.
Peel and julienne the cucumber and carrot into thin strips.
Place one nori sheet on a bamboo sushi mat, shiny side down.
Wet your hands and evenly spread a quarter of the prepared sushi rice over the nori sheet, leaving a 1-inch border at the top.
Arrange a few slices of avocado, a portion of hearts of palm, cucumber, and carrot in a horizontal line in the center of the rice.
Lift the bamboo mat using your thumbs while holding the fillings in place with your fingers then roll the nori over the filling until the rice and filling are enclosed.
Gently squeeze along the length of the roll to compact the rice and seal the roll by wetting the exposed edge of the nori with a bit of water.
Repeat the process with the remaining nori sheets and fillings.
With a sharp knife, slice each roll into 6 to 8 pieces.
Serve the sushi rolls with soy sauce for dipping.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2519 mg | 110% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 17.6 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1794 mg | 38% | |
*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.
