Vegan California Sushi Roll with Spicy Mayo Sauce

Elevate your homemade sushi game with this vibrant and flavorful Vegan California Sushi Roll with Spicy Mayo Sauce! Packed with creamy avocado, crisp cucumber, sweet carrot, and marinated tofu, these plant-based rolls are a delightful twist on the classic favorite. Seasoned sushi rice provides the perfect base, while nori sheets hold everything together in a perfect spiral of textures and tastes. The star of the show is the spicy mayo sauce—a dreamy blend of vegan mayonnaise and sriracha—bringing just the right kick to each bite. Quick to prepare and ideal for a fun dinner or party platter, these sushi rolls are a healthy, crowd-pleasing option that’s as visually stunning as it is delicious. Whether you’re a sushi lover or new to plant-based cuisine, this recipe makes it easy to roll your way to a satisfying meal.

Nutriscore Rating: 72/100

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
• 4 sheets nori sheets
• 1 large avocado
• 1 medium cucumber
• 1 medium carrot
• 0.25 cup vegan mayonnaise
• 1 tablespoon sriracha
• 100 grams tofu, firm
• 1 tablespoon soy sauce
• 0.5 teaspoon sesame oil

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil over high heat.

Step 2

Reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked. Remove the saucepan from the heat and let it sit, covered, for 10 minutes.

Step 3

Meanwhile, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved.

Step 4

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Allow the rice to cool to room temperature.

Step 5

While the rice is cooling, press the tofu to remove excess moisture, and then slice it into thin strips. Marinate the tofu strips in soy sauce and sesame oil for about 10 minutes.

Step 6

Peel and julienne the cucumber and carrot into thin strips. Slice the avocado in half, remove the pit, and thinly slice it.

Step 7

In a small bowl, whisk together vegan mayonnaise and sriracha to prepare the spicy mayo sauce. Adjust the spiciness by adding more sriracha, if desired.

Step 8

Place a bamboo sushi mat on a flat surface with a piece of plastic wrap on top. Lay a sheet of nori on the plastic wrap, shiny side down.

Step 9

Spread a thin layer of the seasoned rice over the nori, leaving a 1-inch border at the top uncovered.

Step 10

Arrange cucumber, carrot, avocado, and marinated tofu strips horizontally along the center of the rice.

Step 11

Starting with the closest edge, use the mat to roll the sushi tightly toward the exposed edge of the nori using gentle yet firm pressure.

Step 12

Moisten the top edge of the nori with a little water and seal the roll. Repeat with the remaining nori sheets and fillings.

Step 13

With a sharp knife, slice each roll into 8 equal pieces. Clean the knife with a damp towel between cuts for a cleaner slice.

Step 14

Serve the sushi rolls drizzled with the spicy mayo sauce or use the sauce as a dip.

Nutrition Facts

Serving size	(1205.2g)

Amount per serving	% Daily Value*
Calories	1090.5

Total Fat 56.7g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 12.6g
Cholesterol 13.5mg	0%
Sodium 2634.0mg	0%
Total Carbohydrate 124.5g	0%
Dietary Fiber 21.9g	0%
Total Sugars 26.3g
Protein 30.8g	0%

Vitamin D 0IU	0%
Calcium 810.5mg	0%
Iron 7.0mg	0%
Potassium 2043.8mg	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: 45.1%

Protein: 10.9%

Carbs: 44.0%