Description
Fresh and delicious vegan California rolls that are easy to make at home. Perfect for gatherings or a cozy night in.
Ingredients
Scale
- 2 cups short-grain sushi rice
- 2¼ cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 can heart of palm, drained and shredded
- 3 tablespoons vegan mayonnaise
- 1 teaspoon sriracha sauce (optional)
- ½ teaspoon organic sugar
- ¼ teaspoon salt
- 4 nori sheets
- 1 ripe avocado, sliced into strips
- 1 medium cucumber, seeded and cut into matchsticks
- 2 tablespoons toasted sesame seeds
- Pickled ginger, for serving
- Wasabi, for serving
- Soy sauce or tamari, for serving
Instructions
- Prepare the sushi rice by rinsing it under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then simmer for 15 minutes.
- Remove from heat and let it stand covered for 10 minutes. Mix rice vinegar, sugar, and salt in a bowl until dissolved.
- Transfer rice to a bowl and gently fold in the vinegar mixture. Cover with a damp towel.
- Shred the heart of palm in a bowl with vegan mayonnaise, sriracha, sugar, and salt, then refrigerate.
- Slice the avocado into strips and cut cucumber into matchsticks.
- Assemble the rolls by spreading sushi rice over a nori sheet, then layer the filling and roll it up tightly.
- Slice the roll into 6-8 pieces and serve with pickled ginger, wasabi, and soy sauce.
Notes
For best results, ensure that the sushi rice is cooked perfectly and that all fillings are prepared before rolling. You can experiment with other fillings as well.
- Prep Time: 20
- Cook Time: 15
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll (8 pieces)
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg