Sushi, traditionally a dish featuring an array of fish and seafood, has evolved to embrace the beauty of plant-based cuisine. This Vegan Sushi Roll recipe is a testament to how versatile and delightful sushi can be, even without the traditional fish components. Combining the freshness of cucumber, the richness of avocado, and the heartiness of chickpeas, this dish is a celebration of flavors and textures.
Why You’ll Love This Vegan Sushi Roll
- Health-Conscious: Packed with wholesome ingredients, this sushi roll is as nutritious as it is delicious.
- Full of Flavor: The combination of creamy avocado, spicy Sriracha mayo, and tangy chickpea mix offers a taste explosion in every bite.
- Easy to Make: With simple steps and readily available ingredients, this recipe is hassle-free and fun to prepare.
Ingredients Needed
- Cucumbers, sushi rice, mashed chickpeas, avocado, Sriracha mayo, sesame seeds, vegan mayo, rice vinegar, and soy sauce.
How to Make Vegan Sushi Rolls
Preparation:
Begin by thinly slicing cucumbers lengthwise. Cook the sushi rice and let it cool. Blend the chickpeas with vegan mayo, rice vinegar, and soy sauce until smooth.
Assembling the Rolls:
On a flat surface, lay out plastic wrap and arrange cucumber slices on it. Spread a layer of sushi rice, add the chickpea mixture, and place avocado slices on top. Drizzle with Sriracha mayo and sprinkle sesame seeds.
Rolling and Setting:
Carefully roll the ingredients using the plastic wrap, forming a tight roll. Chill in the refrigerator to set.
Serving:
Slice the roll into pieces and serve immediately. Enjoy the fresh, flavorful bites!
Tips and Tricks for Perfect Vegan Sushi Rolls
- Use a sharp knife to cut the cucumber for even slices.
- Let the sushi rice cool completely before spreading it on the cucumber.
- Adjust the amount of Sriracha mayo based on your spice preference.
Serving Suggestions
These Vegan Sushi Rolls are perfect as an appetizer or a light meal. Serve them with a side of soy sauce for dipping, and enjoy a plant-based spin on classic sushi that’s sure to impress.
Conclusion
This Vegan Sushi Roll recipe is a delightful way to enjoy sushi with a plant-based twist. Give it a try, and relish the fresh, bold flavors of this unique sushi experience.
Cucumber Sushi Roll
Equipment
- Knife
- Cutting
- Board
Ingredients
- 1-2 long Cucumbers
- 125 grams Sushi Rice
- 25 ml Sushi Vinegar
- 12 grams Sugar
- 175 ml Water
- 1 Avocado sliced
- 1 cup Chickpeas cooked or canned and mashed
- 2 tbsp Vegan Mayo
- 1 tsp Rice Vinegar
- 1 tsp Soy Sauce
- Sriracha Mayo to taste
- Sesame Seeds for garnish
Instructions
Preparation:
- Wash and peel cucumbers. Slice them into long, thin strips using a vegetable peeler.
- Prepare the sushi rice by mixing it with sushi vinegar, sugar, and water. Cook as instructed, then let it cool.
- Combine the mashed chickpeas with vegan mayo, rice vinegar, and soy sauce until smooth.
Assembly:
- Lay out plastic wrap on a flat surface.
- Arrange cucumber slices on the wrap.
- Spread a thin layer of sushi rice over the cucumber.
- Layer the chickpea mixture over the rice.
- Add avocado slices on top.
- Drizzle with Sriracha mayo and sprinkle sesame seeds.
Rolling:
- Carefully roll the sushi using the plastic wrap to form a tight roll.
- Chill in the refrigerator for 30-45 minutes.
Serving:
- Remove from the refrigerator, discard the plastic wrap, and slice the roll into pieces.
- Serve the sushi roll slices as a delicious and refreshing vegan dish.