I'm a sushi lover, and vegan sushi is my jam. It's super easy to make, and I love the pure simplicity of it. I crave this sushi all the time - I think you will too!
  • 1½ cups sushi rice (short-grain white)
  • 1½ cups water
  • 2-4 tbsp rice vinegar
  • 3-6 sheets nori
  • 3-4 avocado, sliced
  • 1 cucumber, seeded and julienned
  • 1 large carrot, peeled and julienned
  • 1 bamboo rolling mat
  • 1 spicy mayo recipe*
  • soya sauce
  • wasabi
  • sesame seeds, black & white
  2. I learned this easy, perfect method for making the rice from Plenty More by Ottolenghi. Soak the rice for 15 minutes in cold water, drain, place in a lidded saucepan with 1½ cups of water. Cover the pan, bring to a boil, then turn the heat down to the lowest setting. Cook for 10 minutes, remove from heat, and leave covered for another 15 minutes. Remove lid, add 2 - 4 tablespoons of rice vinegar and stir completely to incorporate while the rice cools. Cover with a lid or damp cloth.
  3. PRO TIPS: Keep the rice in the bowl/pan covered when not in use.
  4. Keep a bowl of water for finger tips while spreading the rice over the nori sheet to prevent stickiness.
  5. Keep a clean, folded kitchen towel next work space to keep mat, hands, and surfaces clean and clear for rolling.
  7. Cut the avocado in half, remove the pit. Slice each half lengthwise into thick slices. Place the edge of a spoon between the peel and the flesh, and scoop the slices out. Peel and julienne the carrot. Julienne the cucumber (deseed cucumber if necessary).
  8. Not included in this photo but baked sweet potato fingers and lightly grilled asparagus are delicious additions as well.
  10. Whisk together ¼ cup mayo, 2 tablespoons sriracha (more or less to taste), and 1 tsp of soya sauce
  12. Lay out your bamboo mat with an optional piece of plastic wrapped around it (to keep the mat clean). For a traditional roll, place a sheet of nori (rough side up) on the mat. Spread a layer of rice evenly over the nori (not too thick) leaving a small space at the top and bottom of the sheet.
  13. Place your ingredients in the bottom third of the nori sheet in stacked rows. Pick up the bottom edge of the nori and pull it up and over the filling ingredients rolling it away from you (curl your fingers over the bamboo mat and gently press along the length of the log through the mat). This will gently compress the filling and rice together. Pull the whole unit toward you and continue to roll the log away from you (lifting the mat out of the way as you roll) until you've rolled past the far edge of the nori sheet. Here's a video that shows traditional and inside out rolls (both are quick, easy and fun). The rolling starts at about 1:51 on the video.
  14. Place the rolls in the fridge covered until it's time to serve them. At serving time, take a very sharp, clean-edged knife, dip the tip in water, hold the tip of the blade up and let the water run down and off the blade (for each cut). Slice the sushi roll in half. Slice each half in half, Slice each quarter in half. This will ensure you have 8 evenly cut pieces.
  15. Arrange them on a serving plate and serve with extra spicy mayo, soya sauce, wasabi, and sesame seeds.