Easy vegan Sushi Recipe | HOW TO MAKE GREEN DRAGON ROLL

shrimp

🥗Healthier: tofu

💰Cheaper: imitation crab

Tofu provides a plant-based option, while imitation crab is more affordable.

eel

🥗Healthier: grilled chicken

💰Cheaper: smoked salmon

Grilled chicken is leaner, while smoked salmon offers a different flavor profile.

spicy mayo

🥗Healthier: sriracha with Greek yogurt

💰Cheaper: mayonnaise with hot sauce

Greek yogurt reduces calories while maintaining creaminess.

nori sheets

🥗Healthier: rice paper

💰Cheaper: lettuce leaves

Rice paper is gluten-free, while lettuce leaves offer a fresh crunch.

Wash and drain 1 cup of sushi rice 3 to 4 times until the water becomes clear.

Add 1 cup of water to the rice and bring to medium high heat.

When the water starts to bubble, stir the rice, turn the heat down to low, and cover for 15 minutes.

After 15 minutes, turn off the heat and let it steam for another 10 minutes.

Transfer the rice to a large mixing bowl and mix in a couple tablespoons of rice vinegar.

Spread the rice along the sides of the bowl and let it cool for 5 minutes.

Cover your sushi mat with cling film.

Dip your hands in water and spread a thin layer of rice on the nori, leaving a small space at the top.

Sprinkle generously with black sesame seeds.

Flip the chickpea filling onto the rice and roll the mat over while pressing into the sushi roll.

Peel and slice the avocado thinly, then carefully spread and place the avocado on the roll.

Sprinkle with black sesame seeds and cover the roll with cling film.

Tighten the roll by twisting the sides and slice the roll after removing the cling film.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens