Vegan Avocado and Crab Sushi Roll

Elevate your sushi night with this vibrant Vegan Avocado and Crab Sushi Roll — a plant-based twist on a Japanese classic that’s both refreshing and satisfying! This recipe swaps traditional crab with a flavorful shredded hearts of palm mixture, blended with vegan mayo, sriracha, and soy sauce for a zesty seafood-like taste. Paired with creamy avocado, crisp cucumber, and perfectly seasoned sushi rice, all wrapped in umami-rich nori, these rolls deliver a perfect balance of textures and flavors. Topped with sesame seeds and served alongside pickled ginger, wasabi, and soy sauce, this dish is as visually stunning as it is delicious. Ready in under an hour, this vegan sushi recipe is ideal for dinner parties, lunch prep, or a fun culinary project. Whether you're a seasoned sushi chef or a beginner, these rolls are easy to make and sure to impress!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.5 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 4 sheets nori sheets
• 1 can (14 oz) hearts of palm
• 2 tablespoons vegan mayonnaise
• 1 teaspoon sriracha sauce
• 1 teaspoon soy sauce
• 1 avocado
• 1 cucumber
• 1 tablespoon sesame seeds
• 2 tablespoons pickled ginger
• 1 tablespoon wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine rice and 1.5 cups of water in a pot. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes. Remove from heat and let stand covered for 10 minutes.

Step 2

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Spread cooked rice onto a large flat surface and sprinkle with vinegar mixture. Stir gently and let it cool to room temperature.

Step 3

For the vegan crab, drain and shred the hearts of palm using a fork. In a bowl, combine shredded hearts of palm, vegan mayonnaise, sriracha sauce, and soy sauce. Mix well until thoroughly coated.

Step 4

Peel avocado and cucumber. Cut avocado into thin slices and julienne the cucumber into long, thin strips.

Step 5

Place a bamboo sushi mat on a flat surface and lay a sheet of nori on the mat, shiny side down.

Step 6

With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge. Sprinkle sesame seeds over the rice.

Step 7

Turn the nori over so the rice is facing down. Place some vegan crab mixture along the bottom edge of the nori. Top with avocado slices and cucumber strips.

Step 8

Roll the sushi tightly using the bamboo mat, pressing gently to help it stick together. Seal the edge with a little water if needed.

Step 9

Repeat with remaining ingredients to make more rolls.

Step 10

Using a sharp knife, slice each roll into 6-8 pieces. Serve with pickled ginger, wasabi, and soy sauce for dipping.

Nutrition Facts

Serving size	(1394.3g)

Amount per serving	% Daily Value*
Calories	876.3

Total Fat 36.2g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 7.9g
Cholesterol 6.8mg	0%
Sodium 4638.0mg	0%
Total Carbohydrate 126.0g	0%
Dietary Fiber 26.1g	0%
Total Sugars 20.4g
Protein 24.5g	0%

Vitamin D 0IU	0%
Calcium 368.7mg	0%
Iron 6.5mg	0%
Potassium 2074.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 10.6%

Carbs: 54.3%