We are at the point in our quarantine where we’re starting to crave all the foods that we can’t have. For me, I’ve really missed getting sushi during my weekly grocery store runs. I miss seeing the friendly sushi chef at our local grocery store. It has become customary to pick up a fresh container of sushi rolls on the weekend (my secret treat for actually going to the store). But, these days we all have to make sacrifices. I’ve been looking for ways to make my loss a little less painful. And by that, I mean… experimenting in the kitchen!
After creating this Spicy Vegan Mac and Cheese recipe earlier in the week, I was ready for my next adventure… homemade vegan sushi was calling me! I’m not going to pretend to be any kind of sushi-guru or expert. I made this recipe after watching a lot of YouTube videos and getting help from other amateurs who have attempted to make their own sushi rolls at home. As it turns out, it’s really not that hard. My favorite thing about sushi is that there are so many different ways to customize a roll! You can make it into anything you want.
All you’ll need for this recipe is a sushi-making kit and sushi rice! I prefer black sushi rice, but you can also make this roll with white rice if you prefer. Just order your ingredients online and you’ll be making this beautiful homemade vegan sushi roll in no time. When you make this recipe, be sure to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. Or, let me know how this recipe goes for you by leaving a comment below. I can’t wait to see how your sushi rolls turn out… I think you’re going to love them!
Vegan Avocado & Mango Sushi
- Sushi mat
- Plastic wrap
- 2 cups black sushi rice rinsed
- 4 cups water
- ½ cup seasoned rice vinegar
- 7 sheets nori
- 1 cucumber peeled and cut into thin strips
- 1 cup carrots sliced into thin strips
- 1 mango sliced into thin strips
- 1 avocado sliced into thin strips
- sesame seeds
- sriracha mayonnaise
- pickled ginger
- Combine rice and water in a medium-sized pot. Cover with lid and set over medium-low heat. Cook until water has been absorbed, about 20 minutes.
- When the rice has finished cooking, add rice vinegar to the pan. Toss rice around to further distribute the rice vinegar. Do not mash the rice.
- Cover a bamboo sushi rolling mat with plastic wrap. If you don’t have a sushi mat you can use a kitchen towel lined with plastic wrap.
- Place a sheet of nori, rough side up, on the mat. Spread a thin layer of rice across the nori. If the rice is really sticky, use a little water to help spread the rice.
- Place a thin line of cucumber, carrots, mango, and avocado in a pile horizontally along the lower third of the wrap.
- Begin to roll the sushi away from you using the bamboo mat. As you roll, tuck in the cucumber, carrots, mango, and avocado. Roll the sushi into a tight log. Repeat with remaining ingredients until you have 7 rolls.
- Place the sushi roll on a cutting board and lay the mat over the top of the roll. Run water over a sharp knife and the cut the roll into bite-sized pieces.
- Serve sushi rolls cold with tamari or soy sauce, wasabi, and pickled ginger. Enjoy!