Cucumber Sushi Roll
This recipe crafts an exquisite Vegan Sushi Roll that harmoniously combines the crispness of cucumber, the heartiness of rice, the creamy richness of mashed chickpeas, and the smooth texture of avocado. Topped with a spicy Sriracha mayo and a sprinkle of sesame seeds, each roll is a fusion of delightful flavors and textures, offering a plant-based twist on the classic sushi experience.
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.
Nutrition
Calories: 250kcal