Description
This Easy Vegan Avocado Sushi Rolls recipe offers a simple and delicious way to enjoy homemade sushi with fresh, wholesome ingredients. Perfect for a light meal or snack, these rolls combine creamy avocado, crisp cucumber, and crunchy carrot wrapped in seasoned sushi rice and nori seaweed, accompanied by traditional dipping sauces for an authentic sushi experience at home.
Ingredients
Scale
Sushi Rice
- 1 cup sushi rice (short grain)
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
Fillings
- 1 sheet nori (seaweed)
- 1 ripe avocado, sliced
- 1/2 cucumber, julienned
- 1 small carrot, julienned
Garnishes and Serving
- 1 tbsp sesame seeds (optional)
- 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. In a pot, combine the rinsed rice and 1 1/4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.
- Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the vinegar mixture into the cooked rice while it is still warm, spreading it out to help it cool faster. Allow the rice to cool to room temperature.
- Prepare the Fillings: Slice the ripe avocado, julienne the cucumber and carrot into thin strips, making sure they are uniform for easy rolling.
- Assemble the Sushi Rolls: Place a bamboo sushi mat on a clean surface and lay the nori sheet shiny-side down. Spread an even layer of the seasoned sushi rice over the nori, leaving about 1 inch at the top edge free of rice. Sprinkle sesame seeds over the rice if using.
- Add Fillings: Arrange avocado slices, cucumber, and carrot in a horizontal line across the rice-covered nori nearest to you.
- Roll the Sushi: Using the bamboo mat, carefully lift the edge of the nori and rice and roll tightly over the fillings, applying gentle pressure to create a compact roll. Continue rolling until the free edge sticks to the roll sealing it.
- Cut the Rolls: Using a sharp knife dipped in water, slice the roll into 6-8 even pieces. Wipe the knife clean between cuts for smooth slices.
- Serve: Arrange sushi pieces on a plate and serve with soy sauce or tamari, pickled ginger, and wasabi as desired.
Notes
- Use short grain sushi rice for the best texture and stickiness needed to hold the rolls together.
- Allow the seasoned rice to cool completely before assembling to prevent the nori from becoming soggy.
- Keep your knife wet when slicing to prevent sticking and tearing the rolls.
- Feel free to add other vegetables like bell pepper strips or tofu for variety.
- Using a bamboo sushi mat helps in rolling tight and even sushi rolls.
