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Easy Vegan California Sushi Rolls

While the recipe is easy to put together, you do need to use fully cooled rice, so make sure you plan ahead and cook the rice at least 1 hour ahead of time before preparing the sushi
Print Recipe
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Dinner, Lunch
Cuisine Japanese, Seafood
Servings 4 Servings

Ingredients
  

  • 1 cuo Sushi Rice Short Grain White Rice
  • 2 tbsp Rice Vinegar
  • 1 Cucumber
  • 1 Cup Shredded Carrots I bought pre-shredded, but you can also shred whole carrots if preferred
  • 1 Avocado
  • 1 Pack Baked Sriracha Tofu, shredded. I found mine at sprouts. you can also press and season extra firm tofu if thats all you have, but it may be harder to grate/mimic the imitation crab consistency. Note: this does have a slight tang of heat because of the sriracha but it is still extremely mild, I don't personally think it is spicy at all. Just be mindful if you are sensitive to spice.
  • 2 tbsp Vegan Mayo
  • 4 Nori Sheets I used plain seaweed nori sheets, no added salt
  • 1-2 tbsp Sesame Seeds Garnish, to taste

Instructions
 

Prepare Rice

  • Prepare rice to package instructions. Pour 1 cup of rice into a small pot with 2 cups of water. turn the water on medium high and heat up (no lid) until water starts to boil. Once boiling, turn heat to low and let simmer (lid on) til the rice absorbs the water and its fully cooked. About 10-15 min
  • Allow rice to fully cool after cooking, this will likely take at least 30 minutes

While rice is cooking/cooling- prepare veggies

  • Shred carrots (if you did not buy pre-shredded)
  • Cut 4 outside edges of a cucumber (thin enough to just avoid getting the seeds/middle part, those are bitter so better avoid in my opinion). Cut the 4 cucumber pieces into long thin(ish) slices
  • Scoop out and cut avocado into slices

Prepare Tofu

  • Grate your block of baked tofu so its thin and shredded
  • Put grated tofu in a bowl and add 1 or 2 scoops of vegan mayo into bowl and mix together. Add extra Sriracha if you prefer more heat. This is your “imitation crab”

Assemble Contents on Nori Sheet

  • Take your nori sheet and place shiny side down on flat surface (I used cutting board)
  • Cover about 3/4 of the sheet with a layer of rice
  •  Place a scoop or two of your “imitation crab” in a skinny row in the middle of the rice layer
  •  Put a few scoops of avocado evenly over “imitation crab”.
  • Sprinkle some shredded carrot over “imitation crab”/avocado
  • Place 2-3 pieces of cucumber on top

How to Roll the Sushi

  • Get a small bowl of water. You’ll dip your fingers in this in a bit to seal up the roll
  • Roll the nori sheet over the filling and tighten as you roll (note: you can actually roll pretty tight without the nori ripping. You just want it to be as tight as you can).
  • Using your fingers, wet the end of your nori sheet (the 1/4 part of the nori sheet you didnt put rice on) with a bit of water and roll the nori the rest of the way to seal it
  • Let the sushi sit for a bit so the water dries and its nice and sealed
  • Set aside and repeat with remaining sheets, inside ingredients
  • Once you are finished rolling, cut the sushi about 1/2-3/4 inch thick (Note: the sharper the knife, the easier. You can also wet a knife with water as you go. This helps you cut through the sticky rice)
  • Sprinkle with sesame seeds and serve with wasabi and soy sauce (or liquid aminos!)
Keyword fishfree, meatfree, sushi, sushiroll, vegan, veganjapanese, vegansushi