Learn How to Make the Best Avocado & Vegetable Sushi at Home
Are you a fan of sushi but struggle to find options that suit your dietary needs? Look no further than this gluten-free and vegan Avocado & Vegetable Sushi recipe.
As a vegan chef, I know how challenging it can be to find fresh and tasty meal options that fit within our lifestyle. That’s why I love this recipe for Avocado & Vegetable Sushi. Not only is it 100% vegan, but it also contains no gluten, making it the perfect choice for those with gluten intolerance or celiac disease.
Traditional sushi rolls are often made with non-vegan ingredients such as fish, cream cheese, or mayonnaise. However, this recipe replaces these ingredients with delicious plant-based alternatives such as avocado and vegan mayonnaise.
But don’t let the absence of animal products fool you – this sushi is packed with flavor. Crispy vegetables and creamy avocado take center stage while sesame seeds and soy sauce tamari add an irresistible umami flavor.
So whether you’re a seasoned sushi lover or just looking to try something new, I encourage you to give this gluten-free and vegan Avocado & Vegetable Sushi a try. Trust me, your taste buds (and your health) will thank you.
Why You’ll Love This Recipe
Are you ready to embark on a culinary journey that is both delicious and healthy? Look no further than this Avocado & Vegetable Sushi recipe! Let me tell you why you’ll fall in love with it.
Firstly, it’s vegan, which means you can enjoy it with a clear conscience knowing that no animals have been harmed in the making of your meal. But don’t let that fool you; this sushi is packed with flavor and texture. Creamy avocado, savory shiitake mushrooms, and crunchy cucumbers and carrots create an irresistible combination that even meat-eaters will find satisfying.
But what’s even better about this recipe is that it’s gluten-free, which is great news for those with celiac disease or gluten intolerance. The sushi rolls are made with sushi rice, nori, and a variety of fresh vegetables, so there are no hidden sources of gluten lurking in your meal.
And don’t worry, just because this recipe is plant-based doesn’t mean it’s lacking in protein or essential nutrients. Avocado, mushrooms, and vegetables all contain important vitamins and minerals that your body needs to thrive, while the rice provides carbohydrates for energy.
Plus, this recipe is easy to customize to your own tastes. Want to add some spice? Drizzle some soy sauce over the top or sprinkle sesame seeds on the outside of the rolls. Feeling fancy? Add a dollop of vegan mayonnaise mixed with lemon juice for a tangy twist. The options are endless!
In short, this Avocado & Vegetable Sushi recipe is the perfect combination of healthy and delicious. With its vibrant colors and beautiful presentation, it’s not only a treat for the taste buds but also for the eyes. So what are you waiting for? Give this easy vegan sushi recipe a try – your body (and taste buds) will thank you!
Ingredient List
Before we get started, it’s important to make sure we have all the needed ingredients at hand.
Here’s everything you’ll need to make my delicious Avocado & Vegetable Sushi:
- 2 cups sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 cups cold water
- 4 sheets of nori
- 1 avocado, peeled and sliced into thin pieces
- 1 cucumber, peeled and sliced into thin strips
- 1 carrot, peeled and grated
- 4-5 shiitake mushrooms, thinly sliced
- Sesame seeds
- Soy sauce or tamari (for dipping)
- Vegan mayonnaise (optional)
- Lemon wedges (for serving)
Note that this recipe is completely gluten-free and vegan-friendly. If you’re looking for a dairy-free option, feel free to skip the cream cheese. You can also swap out any of the vegetables for your favorites!
The Recipe How-To
Now that you have gathered all of the ingredients listed in section three, it’s time to take a deep dive into making these delicious avocado and vegetable sushi rolls! Trust me when I say that once you finish making these rolls, you’ll be filled with a sense of pride and accomplishment – plus, your taste buds will thank you.
Step 1: Prepare the Rice
First things first, we need to cook the sushi rice. Rinse 3 cups of sushi rice until the water runs clear. Then, place the rice into a large pot with 4 cups of cold water and let it soak for about 30 minutes. Next, bring the pot to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes or until fully cooked. While the rice is cooking, mix 2 tablespoons of sugar, 2 tablespoons of rice vinegar, and 1 teaspoon of salt in a small bowl.
Once the rice is cooked, transfer it into a large mixing bowl and pour the vinegar mixture evenly over the top while gently mixing it in with a wooden spatula or spoon. Make sure to mix carefully as not to break up any grains!
Step 2: Prepare the Vegetables and Avocado
It’s time to slice and dice some veggies! Cut one medium-sized cucumber and one carrot into thin matchsticks or julienne strips – this will add a great crunchy texture to your rolls. Cut up some grilled or sautéed shiitake mushrooms if you prefer more earthy flavors.
Then cut an avocado in half lengthwise before removing the pit by gently tapping it with a knife blade then twisting it out. Scoop out both halves of flesh with a spoon and cut them into thin slices just like you did with the other veggies.
Step 3: Roll ‘Em Up!
Lay out a sheet of sushi nori onto your rolling mat (or damp tea towel). Spoon some prepared sushi rice during step 1 along one edge towards you, leaving about an inch gap at both ends. Then press down over evenly until there are no bulky bits.
Add cucumber, carrots, mushrooms or avocado vertically onto your piece of nori where there’s rice followed by sesame seeds.
Now roll it up. Press down firmly as you roll so that everything sticks together well. Just before reaching the end border of your nori sheet brush cream cheese mixed with soy sauce/ tamari on that last blank inch stretch.
Continue thoroughly rolling then stick down firmly with this last bit coated in cream cheese mixture. Cut pieces afterward using sharp knives dipped in cold water while filling each cup.
Congratulations! You’ve made delicious avocado & vegetable sushi rolls that are healthier than takeout at half the price!
Substitutions and Variations
Sushi rolls offer endless opportunities to be creative with different combinations of vegetables and sauces. Here are some substitutions and variations you can try to make this recipe your own:
– Vegetables: Don’t limit yourself to just cucumbers and carrots, you can add in other veggies like bell peppers, radish, or even sweet potato for a twist.
– Protein: Want to add a meaty texture to your sushi? Try sautéed shiitake mushroom or marinated tofu instead of the avocado.
– Sauces: Swap out the vegan mayonnaise for cream cheese or a homemade garlic cucumber dipping sauce. For a soy-free option, use tamari sauce instead of soy sauce.
– Rice: Use brown rice instead of white rice for a nuttier flavor, or swap it out altogether with cauliflower rice for a low-carb option.
– Wrappers: Nori sheets are traditional for sushi rolls but you can use rice paper wrappers for fresh spring rolls or soy wrappers for a colorful twist.
Get creative and experiment with different flavors and textures in your sushi rolls. Remember, there’s no right or wrong when it comes to making sushi – it’s all about finding what works best for your taste buds!
Serving and Pairing
Serving and pairing is often an overlooked aspect of enjoying a meal, but it is important to make sure that all components of your dish work harmoniously together. When it comes to serving up these delicious avocado and vegetable sushi rolls, there are quite a few options that can help take your meal to the next level.
Firstly, I highly recommend serving your sushi rolls alongside some homemade dipping sauces. A classic soy sauce or tamari can work wonders in enhancing the flavors of the delicate vegetables and creamy avocado. But if you’re feeling adventurous, why not try making a creamy garlic mayo by combining some vegan mayonnaise with minced garlic and a bit of lemon juice for that extra zing?
As for pairings, I find that these sushi rolls pair best with light and refreshing drinks such as green tea or sparkling water. The lightness of these beverages serves as the perfect complement to the rich avocado and savory mushrooms present in the dish.
If you’re looking to turn this dish into a full-fledged meal, consider serving it alongside other Japanese-inspired dishes such as miso soup or edamame. Alternatively, you can also add a bit of versatility to your meal by trying out some fusion-style dishes such as California rolls featuring avocado and cucumber or even an avocado roll sushi burrito.
Regardless of how you choose to serve them, these avocado and vegetable sushi rolls are sure to be a crowd-pleaser at any meal. Their versatility means you can easily customize them to suit all tastes and preferences while still keeping them true to their Japanese roots.
Make-Ahead, Storing and Reheating
Nothing is better than having a meal ready to go when you need it. These avocado and vegetable sushi rolls are the perfect make-ahead dish, as they can be easily stored in the fridge until needed.
To store your sushi rolls, wrap them tightly with plastic wrap, ensuring that there is no air coming into contact with the rice. Place the wrapped rolls into an air-tight container and store them in the refrigerator for up to 2-3 days. This ensures that your sushi rolls remain fresh and delicious for future consumption.
When it comes time to reheat your sushi rolls, it is important to avoid using a microwave as this often leaves the rice dry and unenjoyable. Instead, use a steamer or a bamboo steaming basket, placing the sushi rolls on top of wax paper to prevent sticking, steam for about 10 minutes, then allow to cool briefly before serving.
For those in a rush, reheating can be avoided altogether by simply having cold sushi rolls straight from the fridge. This is perfect for those warm summer days when you want something filling but also refreshing.
Not only do these avocado and vegetable sushi rolls store well and reheat easily, but they are also perfect for making ahead of time if you’re preparing for any events or parties. Simply prepare these veggie-filled wonders up to 24 hours in advance, wrap them tightly with plastic wrap and keep them chilled in the fridge until needed. Your guests will love having fresh vegan sushi within easy reach!
Tips for Perfect Results
Making sushi may seem daunting, but with a few tips and tricks, your avocado and vegetable sushi can turn out beautifully. Here are some of my recommendations for perfect results every time.
1. Cook the rice correctly: The rice is the foundation of the sushi rolls, and it’s important to cook it correctly for the best texture. Rinse the rice well before cooking and use a ratio of 1:1.1 (one cup of rice to 1.1 cups of water). Cook over low heat with the lid on for around 20 minutes, then let it sit for 10 minutes with the lid on before mixing in the vinegar mixture.
2. Use damp hands when rolling: Keeping your hands damp while rolling will prevent the rice from sticking to them, making it easier to mold into perfect rolls.
3. Experiment with filling combinations: While this recipe utilizes avocado and vegetables, feel free to experiment with different fillings and pairings to find your favorite combination of flavors and textures.
4. Invest in a bamboo mat: A bamboo mat is a great investment if you plan on making sushi more than once or twice. It makes rolling much easier and helps create uniformly shaped rolls.
5. Be patient: Making sushi takes patience and practice. Don’t worry if your first few rolls don’t turn out perfectly – keep trying and soon you’ll be rolling like a pro.
6. Serve with dipping sauces: Adding dipping sauces, such as soy sauce or vegan mayonnaise mixed with garlic or lemon juice, adds an extra layer of flavor to your sushi rolls.
By following these tips, you’ll be able to make delicious avocado and vegetable sushi rolls that are as beautiful as they are tasty!
FAQ
As with most recipes, it is common to have a few questions before or during cooking. Here are some frequently asked questions that may arise when preparing Avocado and Vegetable Sushi. These answers will ensure that you achieve perfection with this dish every time.
Are avocado sushi rolls gluten-free?
Despite their seemingly safe ingredients, sushi rolls may not be a suitable option for those following a gluten-free diet due to the presence of hidden gluten in many of the ingredients.
Is avocado sushi vegan?
Avocado rolls are an excellent option for those who follow a vegan or vegetarian diet! The ingredients required – sushi rice, nori sheets, and avocados – are all sourced from plants. However, it’s essential to double-check that any other fillings or toppings you use also align with vegan guidelines.
Which sushi rolls are gluten-free?
Sushi and sushi rolls made with raw ingredients like fish, vegetables or fruits are generally gluten free. While there may be some exceptions with certain ingredients, the traditional varieties of sushi and sushi rolls are safe for those with gluten allergies or intolerances.
Is tuna and avocado sushi gluten-free?
Sushi fillings often pose no threat to those who avoid gluten. Safe options include vegetable choices like avocado and cucumber, along with seafood options such as salmon, tuna, and shrimp. Popular ingredients like cream cheese, sesame seeds, and Japanese mayo are usually gluten-free, but be cautious if there is a possibility of cross-contamination. It’s best to exercise caution with all sauces.
Bottom Line
In conclusion, this avocado and vegetable sushi recipe is a delicious and healthy option for anyone who loves sushi. Not only is it vegan and gluten-free, but it’s also packed with fresh vegetables and healthy fats from the avocado. With simple ingredients and easy-to-follow instructions, this recipe is perfect for novice cooks and experienced chefs alike.
So why not give it a try? Whether you’re hosting a party or just looking to switch up your weekday meal routine, this avocado and veggie sushi recipe is sure to be a crowd-pleaser. Plus, with the variety of substitutions and variations available, you can customize it to fit your taste preferences.
As someone who loves experimenting in the kitchen, I can confidently say that this recipe has become one of my go-to options. The combination of flavors and textures creates a satisfying dish that leaves me feeling nourished and energized.
So next time you’re craving sushi, consider giving this avocado and vegetable version a try. You won’t be disappointed!
Avocado & Vegetable Sushi (Gluten-Free & Vegan) Recipe
Ingredients
- 5 sheets nori
- 1 cup water
- 8 teaspoons rice vinegar
Rice
- 2 cups sushi rice
- 3 cups cold water
- 5 1/3 tablespoons rice vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
Fillings
Avocado Rolls
- 1 avocado
- vegan mayonnaise (optional)
- 1/2 lemon
Vegetable Rolls
- 1 small carrot
- 4 inches piece cucumbers
- shiitake mushroom (rehydrated if dried)
- sesame seeds (optional)
- vegan mayonnaise (optional*)
- gluten-free soy sauce, to serve (or tamari) (optional)
Instructions
- Cook the rice:
- In a saucepan place 3 cups cold water with 2 cups sushi rice. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Do not lift the lid during cooking.
- Prepare seasonings and fillings while rice is cooking.
- Aim to have all the ingredients prepared and placed on separate plates and bowls ready to roll when the rice has been cooked and cooled.
- In a small bowl, mix together the 4 tablespoons rice vinegar, 3 tablespoons sugar and 1/2 teaspoon salt. This will be used to season the rice.
- In a slightly larger bowl (large enough to dip your hands in), mix 1 cup of water with 2 tablespoons rice vinegar. This will be used to keep your hands and equipment moistened, and thus keeping the rice from sticking to everything, while you are making the rolls.
- Sprinkle a large tray or platter with this water and rice vinegar solution. This will be used for cooling the rice.
- Peel and slice the avocado. Squeeze the juice from the lemon over the slices to prevent them from browning.
- Slice the carrots and cucumber into matchsticks. Slice the mushrooms.
- Season and cool the rice:
- When the rice has cooked add the sugar, vinegar and salt mixture to the saucepan with the rice and gently stir through. You can buy special rice paddles for this purpose, but a spoon or fork will suffice - just be careful not to break up the grains.
- Place the rice onto the moistened tray or platter. Spread it out. Take a magazine, piece of cardboard or similar and fan the rice with it (as you would you face on a hot day). Turn the rice occasionally and continue fanning until the rice has cooled to around room temperature.
- Make your rolls:
- Position your bamboo rolling mat so as to roll away from you. Place one sheet of nori on your mat, shiney side down.
- Dip your hands in the water and vinegar solution. Take a ball of rice (about 1 cup) and place on the nori. Spread the rice by patting it over the 3/4 of the nori closest to your body. The rice should be around 6 mm (1/4") thick. Neaten the two edges of the rice that will be seen when the roll is finished. The 1/4 of the nori without the rice will be the section that seals the roll.
- Along the centre of the rice place your fillings.
- Now start rolling. Lift the edge of the mat closest to you. I use the mat to just start the roll, but you can use the mat for the whole of the rolling process. Once the roll is started, I pull back the mat and finish rolling (reasonably firmly) by hand, keeping the fillings tucked in as I go. Then I wrap the mat around the roll, and, with firm, even pressure, I run my hands along the mat, thus creating an even and well sealed roll. If the roll doesn't seal completely, I use a finger dampened in the water and rice solution to help it.
- Using a very sharp knife damped in the water and vinegar solution cut the rolls into the size desired - in half for longer rolls like those sold at many take away shops, or into 6 or 8 pieces for the smaller servings as shown in the photograph.
- I like to refrigerate my rolls for a little while as I like them cold and I find the nori tends to become less chewy. You can, however, eat them straight way. Serve with a little GF soy sauce or tamari and enjoy.
- Makes ten 10 cm (4") long rolls, thirty 3 cm (1 1/3") long rolls or forty 2.5 cm (1") rolls.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.