Description
Easy Vegan Avocado Sushi Rolls are a delicious and healthy plant-based twist on traditional sushi. Featuring perfectly cooked sushi rice, creamy avocado, fresh cucumber, and crunchy carrot wrapped in nori seaweed, these rolls are simple to make and ideal for a light main course or appetizer. Serve with soy sauce, pickled ginger, and wasabi for an authentic Japanese flavor.
Ingredients
Scale
Sushi Rice
- 1 cup sushi rice
- 1¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
Fillings and Wrap
- 4 nori seaweed sheets
- 1 ripe avocado, sliced
- 1 small cucumber, cut into matchsticks
- 1 small carrot, julienned
To Serve
- Soy sauce (for dipping)
- Pickled ginger (optional)
- Wasabi (optional)
Instructions
- Prepare the rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes or until water is absorbed. Remove from heat and let sit covered for 10 minutes.
- Season the rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice. Allow the rice to cool to room temperature.
- Assemble the rolls: Place a nori sheet shiny side down on a bamboo sushi mat or clean surface. With wet hands, spread a thin, even layer of rice over the nori, leaving about 1 inch at the top edge free of rice. Arrange avocado slices, cucumber, and carrot in a line across the bottom third of the rice.
- Roll the sushi: Use the sushi mat to tightly roll up the sushi away from you, sealing the edge with a bit of water to hold the roll together.
- Slice the rolls: Cut the roll into 6–8 pieces using a sharp, damp knife. Repeat the assembly and rolling with remaining ingredients.
- Serve: Plate the sushi rolls and serve with soy sauce, pickled ginger, and wasabi if desired.
Notes
- Wet your hands frequently while handling the rice to prevent sticking.
- For variety, you can add tofu, bell peppers, or vegan mayo to the fillings.
- Prepare the rolls ahead of time and store in the refrigerator for up to 24 hours.
