Vegan Avocado Shrimp Roll

Discover your new plant-based favorite with this Vegan Avocado Shrimp Roll, a flavor-packed twist on classic sushi. Made with tender sushi rice, savory king oyster mushrooms mimicking the texture of shrimp, and creamy avocado, this vibrant roll achieves the perfect balance of taste and texture. Enhanced with a spicy wasabi mayo and crisp slices of cucumber and carrot, each bite delivers a satisfying combination of freshness and umami. The mushrooms are lightly caramelized with soy sauce and agave syrup, adding a depth of flavor that will leave you craving more. Whether you're a sushi lover or exploring vegan alternatives, these rolls are a delightful, gluten-free option to impress any crowd. Perfect for a healthy lunch, dinner, or a show-stopping appetizer, serve them with pickled ginger for an authentic sushi experience at home. Ready in under an hour, these rolls are easy to make and irresistibly delicious!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 200 grams king oyster mushrooms
• 2 tablespoons soy sauce
• 1 teaspoon agave syrup
• 4 sheets nori sheets
• 1 large avocado
• 0.5 large cucumber
• 1 medium carrot
• 3 tablespoons vegan mayonnaise
• 0.5 teaspoon wasabi paste
• 2 tablespoons pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine it with 1.25 cups of water in a rice cooker or saucepan. Cook according to the manufacturer's instructions or until tender.

Step 2

Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt, then gently fold into the rice until well combined. Let it cool to room temperature.

Step 3

Clean the king oyster mushrooms and cut them into shrimp-sized pieces. In a non-stick pan, heat soy sauce and agave syrup over medium heat. Add the mushroom pieces and sauté for 5-7 minutes until softened and slightly caramelized. Set aside to cool.

Step 4

Slice the avocado, cucumber, and carrot into thin long strips that will fit comfortably inside a sushi roll. Set these aside.

Step 5

Lay a bamboo sushi mat on a flat surface and place a nori sheet on it, shiny side down. Spread a thin layer of prepared sushi rice over the nori, leaving a 1-inch gap at the top edge.

Step 6

In a small bowl, mix vegan mayonnaise and wasabi paste. Spread a thin line of this mixture horizontally across the center of the rice.

Step 7

Arrange the sautéed mushrooms, avocado slices, cucumber, and carrot on top of the wasabi-mayonnaise mixture.

Step 8

Using the sushi mat, carefully roll the sushi away from you, applying gentle pressure to ensure a tight roll. Seal the edge of the nori with a little water.

Step 9

Use a sharp knife to slice the roll into 8 pieces. Repeat the process with the remaining nori sheets.

Step 10

Serve the vegan avocado shrimp rolls with pickled ginger and any leftover wasabi-mayonnaise mixture. Enjoy immediately!

Nutrition Facts

Serving size	(1320.4g)

Amount per serving	% Daily Value*
Calories	948.7

Total Fat 40.3g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 8.3g
Cholesterol 10.2mg	0%
Sodium 3084.0mg	0%
Total Carbohydrate 135.5g	0%
Dietary Fiber 24.2g	0%
Total Sugars 29.2g
Protein 21.4g	0%

Vitamin D 0IU	0%
Calcium 158.2mg	0%
Iron 5.3mg	0%
Potassium 2415.0mg	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: 36.6%

Protein: 8.6%

Carbs: 54.7%