Vegan Salmon Avocado Sushi

Transform your sushi night with this vibrant and flavor-packed Vegan Salmon Avocado Sushi! Perfect for plant-based eaters and sushi lovers alike, this recipe swaps traditional salmon for tender, smoky strips of marinated carrot, delivering the same satisfying umami punch. Paired with creamy avocado, crisp cucumber, and perfectly seasoned sushi rice, each roll is a harmony of textures and fresh flavors. The recipe is easy to follow, requiring only 30 minutes of prep time, making it ideal for beginners and experienced sushi makers. Topped with toasted sesame seeds and served alongside fiery wasabi and tangy pickled ginger, this vegan delight is as elegant as it is nourishing. A must-try for sushi enthusiasts seeking a creative, cruelty-free twist on a classic favorite!

Nutriscore Rating: 71/100

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
• 2 pieces large carrots
• 2 tablespoons soy sauce
• 0.5 teaspoon liquid smoke
• 4 pieces nori sheets
• 1 piece ripe avocado
• 1 piece cucumber
• 1 tablespoon toasted sesame seeds
• 1 teaspoon wasabi paste
• 50 grams pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine with 1.25 cups of water in a rice cooker or saucepan. Cook according to package instructions or until the water is absorbed and rice is tender.

Step 2

While the rice is cooking, prepare the 'salmon'. Peel the carrots into thin strips using a vegetable peeler. Steam the carrot strips for about 5 minutes until they are tender but not mushy.

Step 3

In a shallow dish, combine soy sauce and liquid smoke. Place the steamed carrot strips in the mixture and marinate for at least 15 minutes.

Step 4

Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice and let it cool to room temperature.

Step 5

Peel and slice the avocado into thin strips. Also, slice the cucumber into thin julienne strips.

Step 6

Place a nori sheet on a bamboo sushi mat, shiny side down. Spread about 1/4 of the seasoned rice over two-thirds of the nori, leaving the top third uncovered.

Step 7

Arrange a few strips of marinated carrot, avocado, and cucumber across the center of the rice.

Step 8

Roll the sushi tightly from the closest edge of the mat, using the mat to help shape the roll. Moisten the top edge of the nori with a little water to seal the roll.

Step 9

Repeat with remaining nori sheets and fillings.

Step 10

Using a sharp knife, slice each roll into 6-8 pieces.

Step 11

Sprinkle the sushi with toasted sesame seeds. Serve with wasabi paste and pickled ginger.

Nutrition Facts

Serving size	(1236.0g)

Amount per serving	% Daily Value*
Calories	783.6

Total Fat 27.8g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 3203.4mg	0%
Total Carbohydrate 123.6g	0%
Dietary Fiber 21.2g	0%
Total Sugars 25.6g
Protein 18.2g	0%

Vitamin D 0IU	0%
Calcium 286.2mg	0%
Iron 5.7mg	0%
Potassium 2075.0mg	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: 30.6%

Protein: 8.9%

Carbs: 60.5%