Description
Easy Vegan Avocado Sushi Rolls are a simple and delicious plant-based take on classic sushi. This recipe features perfectly cooked sushi rice, creamy avocado, and fresh, crunchy vegetables wrapped in nori seaweed. Ideal for a light lunch or dinner, these sushi rolls are gluten-free, vegan, and quick to prepare.
Ingredients
Scale
Rice
- 1 cup sushi rice (short grain)
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Filling
- 1 ripe avocado, sliced
- 1/2 cucumber, julienned
- 1 small carrot, julienned
- 1 tbsp sesame seeds (optional)
Serving
- 1 sheet nori (seaweed)
- Soy sauce or tamari for dipping
- Pickled ginger (optional, for serving)
- Wasabi (optional, for serving)
Instructions
- Prepare the sushi rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice and 1 1/4 cups of water in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for approximately 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 10 minutes.
- Season the rice: In a small bowl, mix together 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spoon or rice paddle. Allow the rice to cool to room temperature.
- Prepare the fillings: While the rice is cooling, slice the ripe avocado and julienne the cucumber and carrot into thin, matchstick-sized pieces to ensure even rolling and texture.
- Assemble the sushi roll: Place a bamboo sushi mat on a clean surface and lay the nori sheet shiny side down. Wet your hands to prevent sticking and spread an even layer of seasoned sushi rice over the nori, leaving about an inch at the top free of rice. Arrange avocado slices, cucumber, and carrot strips horizontally across the center of the rice.
- Roll the sushi: Using the bamboo mat, carefully lift the edge closest to you and roll it over the fillings, pressing gently but firmly to create a tight roll. Continue rolling until the entire sheet is rolled, dampen the edge with water to seal the roll.
- Slice and serve: Using a sharp, wet knife, slice the sushi roll into 6-8 equal pieces. Sprinkle with sesame seeds if desired. Serve with soy sauce or tamari, pickled ginger, and wasabi on the side for added flavor.
Notes
- Use a sharp knife and wet it between cuts to prevent the rice from sticking when slicing sushi rolls.
- For extra flavor, you can add a touch of toasted sesame oil to the seasoned rice before spreading it on the nori.
- If you do not have a bamboo sushi mat, a clean kitchen towel or plastic wrap can be used to help roll the sushi.
- Ensure the avocado is ripe but firm to avoid mushy rolls.
- This recipe makes 2 sushi rolls, which yields approximately 2 to 3 servings depending on appetite.
