Vegan Classic California Sushi Roll

Dive into the delightful world of homemade sushi with this Vegan Classic California Sushi Roll recipe, a plant-based twist on the iconic favorite! Packed with creamy avocado, crisp cucumber, sweet carrot, and flavorful vegan crab sticks, this sushi roll offers the perfect balance of textures and tastes. The sushi rice, delicately seasoned with rice vinegar, sugar, and salt, pairs beautifully with toasted sesame seeds for a subtle nutty aroma. Wrapped in nori and rolled to perfection, these vegan sushi rolls are as visually stunning as they are delicious. Ready in just 40 minutes, this recipe is perfect for a fun DIY sushi night or a fresh, wholesome appetizer to impress friends and family. Serve alongside soy sauce, pickled ginger, and wasabi for the ultimate sushi experience—entirely vegan, entirely satisfying!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 4 sheets Nori sheets
• 1 medium Ripe avocado
• 1 medium Cucumber
• 1 medium Carrot
• 4 sticks Vegan crab sticks
• 2 tablespoons Toasted sesame seeds
• 0 (for serving) Soy sauce
• 0 (for serving) Pickled ginger
• 0 (for serving) Wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rinsed sushi rice and 1.25 cups of water in a rice cooker or a pot. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low and cover, simmering for about 18-20 minutes until the water is absorbed.

Step 3

While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until sugar and salt dissolve.

Step 4

Once the rice is cooked, transfer it to a large wooden or glass bowl. Gently fold in the vinegar mixture while the rice is still warm, being careful not to mash the rice. Let it cool to room temperature.

Step 5

Peel the cucumber and carrot. Cut the cucumber, carrot, and vegan crab sticks into thin strips, approximately 4 inches long to match the width of the nori sheets.

Step 6

Cut the avocado in half, remove the seed and skin, and then slice it into thin strips.

Step 7

Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over the mat. Position the nori sheet, shiny side down, on top of the plastic wrap.

Step 8

With dampened hands, spread about 1/4 of the prepared sushi rice over the nori sheet, leaving a 1-inch border at the top edge.

Step 9

Sprinkle some toasted sesame seeds evenly over the rice. Carefully flip the nori sheet over so the rice side is now facing down.

Step 10

Place a few pieces of sliced avocado, cucumber, carrot, and vegan crab sticks along the bottom edge of the nori sheet.

Step 11

Using the bamboo mat as a guide, roll the sushi tightly, pressing gently to seal the edges. Continue to roll until it forms a log.

Step 12

Remove the roll from the mat, and use a sharp knife, dipped in water before each incision, to slice the roll into 6-8 equal pieces.

Step 13

Repeat the process with the remaining ingredients to make more rolls.

Step 14

Serve with soy sauce, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	(1210.6g)

Amount per serving	% Daily Value*
Calories	1046.0

Total Fat 40.2g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2599.5mg	0%
Total Carbohydrate 150.0g	0%
Dietary Fiber 20.6g	0%
Total Sugars 24.0g
Protein 21.9g	0%

Vitamin D 0IU	0%
Calcium 310.8mg	0%
Iron 6.8mg	0%
Potassium 1809.7mg	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: 34.5%

Protein: 8.3%

Carbs: 57.2%