Fortunately, with a few simple substitutions, you can easily make vegan sushi rolls at home that are just as tasty and satisfying as their non-vegan counterparts.
Ingredients:
- 2 cups Sushi rice
- 3 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 4-6 sheets of nori seaweed
- 1 small cucumber, julienned
- 1 small carrot, julienned
- 1 small avocado, sliced
- 1/4 cup pickled ginger
- Soy sauce or tamari, for serving
- Wasabi, for serving
- Pickled radish, for garnish (optional)
- Sesame seeds, for garnish (optional)
Instructions:
Rinse the sushi rice in cold water until the water runs clear. Add the rice and 3 cups of water to a saucepan and bring to a boil.
Reduce the heat to low, cover the saucepan, and let the rice simmer for 20 minutes.
While the rice is cooking, prepare the vinegar mixture. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat the mixture over low heat until the sugar has dissolved.
When the rice is done, remove it from the heat and let it sit for 10 minutes.
After the rice has rested, transfer it to a large bowl. Add the vinegar mixture and stir until the rice is coated.
Place a sheet of nori seaweed on a bamboo sushi mat or a piece of plastic wrap.
Spread a layer of sushi rice over the nori, leaving a 1-inch border at the top.
Arrange the julienned cucumber, carrot, avocado, and pickled ginger in a line across the center of the rice.
Use the sushi mat or plastic wrap to tightly roll the sushi, using the border of rice at the top to seal the roll.
Repeat with the remaining ingredients.
Slice the Sushi Rolls into pieces and serve with soy sauce or tamari, wasabi, pickled radish, and sesame seeds.
These vegan sushi rolls are a delicious and healthy meal option that's perfect for lunch, dinner, or even as a snack.
You can customize your sushi rolls with your favorite vegetables and toppings, making it a versatile dish that's sure to satisfy your taste buds.
So why not give this vegan sushi roll recipe a try and impress your friends and family with your culinary skills? As always on my blog, your taste buds (and the planet) will thank you!
