Avocado & Cucumber Vegan Sushi Rolls with Wasabi

Fresh & Flavorful Vegan Sushi Rolls: Avocado & Cucumber with Wasabi

Let’s embark on a quick international foodie journey right from your kitchen with these Fresh & Flavorful Vegan Sushi Rolls. Combining creamy avocado with crisp cucumber and a kick of wasabi, this dish brings the essence of traditional sushi to the vegan table, promising a delightful dining experience without any of the fuss.

Sushi Inspo!

Inspired by the classic Japanese sushi that everyone adores, this vegan version was crafted to provide a fresh, plant-based alternative that doesn’t skimp on taste or texture. Utilizing ingredients like ripe avocado, crunchy cucumber, and zesty wasabi, this recipe introduces a harmonious blend of flavors that cater to both seasoned sushi lovers and newcomers alike.

Why You’ll Love It

• Authentically Flavorful: Every bite packs a punch with the authentic flavors of wasabi and soy sauce.
• Refreshingly Crisp: The freshness of cucumber and avocado provides a delightful contrast to the soft, sticky rice.
• Diet-Friendly: Perfect for anyone following a vegan or vegetarian diet without compromising the joy of sushi.
• Simple and Fun to Make: Rolling your own sushi might seem daunting, but this recipe makes it easy and enjoyable, turning dinner time into a fun activity.

Quick Grocery List

For the Sushi Rice:

• Sushi rice
• Rice vinegar
• Sugar

For the Filling:

• Avocado
• Cucumber

Additional:

• Nori sheets
• Wasabi paste
• Soy sauce or tamari for dipping

Things to Consider Before Preparing Your Meal

• Prep & Cook Time: Ready in just 40 minutes, ideal for a quick lunch or dinner.
• Equipment Checklist: Sushi mat, sharp knife, saucepan, mixing bowl.
• Dietary Adjustments: Completely vegan and can be made gluten-free with the right soy sauce.
• Serving Size: Makes 4 rolls or about 32 pieces, enough to serve 4 people as a main dish or more as part of a larger spread.
• General Notes: Keep ingredients like avocado fresh with a squeeze of lemon juice to prevent browning.

Avocado & Cucumber Vegan Sushi Rolls with Wasabi – Easy Plant-Based Sushi Recipe with Fresh Ingredients & Bold Flavors

DifficultyEasy

Servings4 (makes 4 rolls, ~32 pieces)

Prep time25 minutes

Cook time15 minutes

Total time40 minutes

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Ingredients:

For the Sushi Rice:

• 1 cup sushi rice, (short-grain white rice)
• 1 ¼ cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt

For the Filling:

• 1 ripe avocado, sliced thin
• 1 small cucumber, julienned, (seeds removed)
• 1 tbsp lemon juice, (to prevent avocado browning)

For the Rolls:

• 4 sheets of nori, (seaweed sheets)
• Wasabi paste, (to taste)
• Soy sauce or tamari, (for dipping)
• Pickled ginger, (optional, for serving)

Instructions:

• 1

  1. Prepare the Sushi Rice

  1. Rinse sushi rice in cold water until water runs clear.
  2. Add rinsed rice and water to a saucepan. Bring to a boil, then cover, reduce to low, and cook for 15 minutes.
  3. Remove from heat and let sit (covered) for 10 minutes.
  4. In a small bowl, mix rice vinegar, sugar, and salt. Gently fold into the rice while it’s still warm. Let cool to room temperature.
• 2

  2. Prepare the Filling

  1. Slice avocado and sprinkle with lemon juice.
  2. Julienne the cucumber and pat dry with paper towels.
• 3

  3. Assemble the Rolls

  1. Place a bamboo sushi mat on a flat surface and lay a sheet of nori (shiny side down) on top.
  2. With wet hands, spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
  3. Arrange avocado and cucumber horizontally across the center of the rice.
  4. Add a small dab of wasabi, if desired.
• 4

  4. Roll and Slice

  1. Using the sushi mat, tightly roll the nori over the filling, pressing gently to form a log.
  2. Seal the edge with a little water.
  3. Slice into 8 even pieces with a sharp, wet knife.
• 5

  5. Serve

  1. Plate rolls with soy sauce, extra wasabi, and pickled ginger on the side.

Equipment

• Bamboo sushi mat
• Sharp knife
• Cutting board
• Saucepan with lid
• Mixing bowls
• Rice paddle or wooden spoon
• Small bowl of water for sealing and moistening hands

Nutrition

Calories	260
Carbohydrates	38g
Cholesterol	0mg
Fat	10g
Fiber	5g
Protein	4g
Saturated Fat	1.5g
Sodium	300mg
Sugar	2g
Trans Fat	0g
Unsaturated Fat	7.5g

Substitutions

• Rice Vinegar: Apple cider vinegar can substitute for a slightly different tang.
• Cucumber: Julienned carrots or bell peppers can add different flavors and textures.
• Avocado: For a nuttier flavor, thin slices of ripe pear can be a surprising yet delicious substitute.

Variations

• Spicy Vegan Sushi: Add sriracha to the soy sauce for a fiery dip.
• Tropical Twist: Include mango slices in your rolls for a sweet, tangy flavor.
• Extra Crunch: Add thinly sliced radishes or almonds for more texture.

Let’s Get Cooking

Pro Tips to Enhance Your Sushi Rolling Skills:

• Rice Consistency: Wash the sushi rice thoroughly until the water runs clear to remove excess starch, which helps achieve the perfect stickiness.
• Rolling Technique: Apply even pressure with your bamboo mat to ensure tight, even rolls.
• Cutting: Dip your knife in water between slices to prevent rice from sticking and to ensure clean cuts.

Art Of

Mastering the art of sushi involves understanding the balance of flavors and textures—from the tangy snap of rice vinegar in the sushi rice to the subtle heat of wasabi and the freshness of the filling. Precision in rolling and slicing turns simple ingredients into a visually appealing and delicious meal.

Tips and Variations

• Flavor Infusions: Experiment with different fillings like tempeh or flavored tofu to keep your vegan sushi exciting and new.
• Presentation: Arrange the rolls on a platter garnished with wasabi and pickled ginger for that authentic sushi bar experience.
• Sauce Options: Offer a variety of dipping sauces, such as a creamy vegan mayo mixed with sriracha or a sweet soy reduction for added depth.

Nutrition Breakdown (Per Serving)

• Calories: 260 – Ideal for a light yet satisfying meal.
• Carbohydrates: 38g – Primarily from the sushi rice, providing quick energy.
• Protein: 4g – A modest amount, consider pairing with edamame or another protein source for a balanced meal.
• Fat: 10g – Healthy fats from avocado contribute to satiety.
• Fiber: 5g – Helps in digestion and enhances heart health.
• Sodium: 300mg – Relatively low, especially when using low-sodium soy sauce.
• Sugar: 2g – Minimal, ensuring a healthful meal option.

Storing and Reheating

• Storage: Best enjoyed fresh but can be stored in the refrigerator for up to 24 hours.
• Reheating: Not recommended; sushi is best enjoyed at room temperature to maintain the quality of the rice and freshness of the ingredients.

Frequently Asked Questions (FAQ)

Q: How can I prevent the sushi rice from becoming too mushy?
A: Be sure not to overcook the rice and let it steam properly after cooking to maintain the perfect texture.

Q: What are some vegan protein options I can add to these sushi rolls?
A: Consider adding strips of marinated tofu, tempeh, or even vegan “fish” made from marinated carrots.

Engage and Share

Love these Avocado & Cucumber Vegan Sushi Rolls? We’re excited to see your creations and hear how you made them your own! Share your photos and feedback in the comments below, or tag us on social media. Don’t forget to check out our other vegan recipes for more inspiration!

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