Sushi is one of those foods that everyone can enjoy, and these delicious and simple vegan sushi rolls are always a hit no matter what age you are, or what the occasion is.
The flavor combinations of carrot, avocado and cucumber work so well in this recipe, with the carrot and cucumber giving it a nice crunch. Being vegan doesn’t mean you can’t enjoy what is traditionally thought of as an exclusively omni dish, so if you’re looking for your next project to try in the kitchen, try making some of these deliciously simple and satisfying vegan sushi rolls.
Cook your rice according to instructions on the packet, or if you have a rice cooker, cook it in there. When it is fully cooked remove from heat, cover, and let sit for approx 10 minutes.
While your rice is sitting combine the rice vinegar, sugar and salt in a small bowl. Microwave for a few seconds to dissolve the sugar and salt. Transfer your rice to a large bowl and cover in the vinegar mixture. Stir until fully combined and your rice looks glossy.
Prepare your filling ingredients and set aside.
Place one nori sheet glossy side down on a bamboo mat and press a handful of rice onto the lower ⅔ of the sheet. At the bottom of the rice, place your filling ingredients. Try not to overfill it or it will be difficult to roll and you may break the nori sheet.
Use your bamboo sheet to gently tuck and roll the nori sheet with the filling inside. Once it is rolled, use the bamboo sheet to gently press your vegan sushi rolls together so it sticks better.
Using a sharp knife, cut your sushi into rolls. Wipe your knife clean with a damp cloth after every cut to ensure your cuts are smooth.
Serve with soy sauce, wasabi, or dipping sauce of your choice.
I’ve never tried to make my own sushi but now I have to give it a try!