How to make Vegan Sushi roll | Avocado, Cucumber and Carrot Maki Roll Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: cooked chickpeas

Tempeh is higher in protein, while chickpeas are budget-friendly.

avocado

🥗Healthier: mashed banana

💰Cheaper: cooked sweet potato

Mashed banana offers creaminess, while sweet potato is cost-effective.

Wash and cook the rice as per instructions on the packet. I rinsed the rice once and pressure cooked it with 2 cups of water for 10 minutes on low-medium heat.

Once the rice is cooked, remove it into a large steel or wooden bowl or plate. Heat the vinegar in a small pan, add the sugar and salt. Once the sugar has dissolved, remove from heat.

Add the vinegar to the rice and with a wooden spoon, mix it well. The rice should be sticky, yet retain the grain structure. Allow it to cool.

Slice the avocado and julienne the cucumber and carrot.

Take a kitchen towel and spread a plastic sheet on it. I used a clean plastic packet in which I had purchased rice. I cut it into a rectangle and laid it on top of the kitchen towel.

Place the nori sheet, shiny side down on the plastic sheet.

Take 1/3rd of the rice and place it on the nori sheet. Wet your hands and spread the rice until it covers the nori sheet. Layer it as evenly as you can. It doesn't have to be perfectly even, the rolling later will ensure it spreads evenly.

On one edge, place 1/3rd of the cucumber, carrot and avocado.

Gently roll the nori sheet until the vegetables are covered. Use the kitchen towel now to compress the vegetables.

Continue rolling until the full nori sheet is rolled up.

Using the kitchen towel, compress the roll. Turn and compress again.

With a sharp wet knife slice the roll into individual maki rolls. Wet the knife between each slice. Do not apply pressure while slicing, make gentle to and fro motions. The roll should be sliced in 2-3 knife movements.

Serve with pickled ginger, soy sauce and wasabi paste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens