Vegan Sushi Rolls with Avocado and Cucumber

These Vegan Sushi Rolls are a fresh, light, and delicious plant-based take on traditional sushi. Filled with creamy avocado, crisp cucumber, and a touch of sriracha, they’re perfect for a healthy lunch, appetiser, or light dinner. Making sushi at home is easier than you think and allows for endless customisation.

Ingredients

Sushi Rice

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

Fillings

• 1 avocado, thinly sliced
• 1 cucumber, julienned or thinly sliced
• 1–2 teaspoons sriracha (optional, for a spicy kick)
• 1 small carrot, julienned (optional)
• 2 tablespoons vegan mayonnaise (optional, for creaminess)

Nori Rolls

• 4–5 sheets nori (seaweed)
• Soy sauce, for dipping
• Pickled ginger and wasabi (optional, for serving)

Optional Add-Ins

• Tofu strips, lightly pan-fried
• Red bell pepper, thinly sliced
• Sprouts or microgreens

Instructions

Prepare the Sushi Rice

1. Rinse the sushi rice under cold water until the water runs clear.
2. Combine the rice and water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let the rice sit, covered, for 10 minutes.
4. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the cooked rice and gently fold to combine. Let the rice cool to room temperature.

Prepare the Fillings

1. Slice the avocado thinly.
2. Julienne or thinly slice the cucumber and other vegetables.
3. If using sriracha or vegan mayonnaise, set them aside for spreading.

Assemble the Sushi Rolls

1. Place a sheet of nori shiny side down on a bamboo sushi mat or a clean, flat surface.
2. Spread a thin, even layer of cooled rice over the nori, leaving a 2cm border at the top edge for sealing.
3. Add a line of cucumber, avocado, and any other fillings about 3–4cm from the bottom edge of the nori. If desired, drizzle a small amount of sriracha or spread vegan mayonnaise on the fillings.

Roll the Sushi

1. Using the bamboo mat (or your hands), gently roll the nori tightly over the fillings, pressing as you go to form a compact roll.
2. Moisten the top border of the nori with a little water to seal the roll.
3. Repeat the process with the remaining nori sheets and fillings.

Slice and Serve

1. Using a sharp knife, slice each roll into 6–8 pieces, wiping the blade clean between cuts to ensure smooth edges.
2. Arrange the sushi rolls on a platter.
3. Serve with soy sauce, pickled ginger, and wasabi on the side.

Tips for Perfect Vegan Sushi Rolls

• Sticky rice is key: Properly seasoned sushi rice ensures the rolls hold together.
• Sharp knife matters: Use a very sharp knife to slice cleanly through the rolls without squishing them.
• Customise fillings: Experiment with other vegetables like bell peppers, sprouts, or sautéed mushrooms for variety.
• Make ahead: Sushi rolls are best enjoyed fresh, but you can prepare them a few hours in advance and keep them covered with a damp towel to prevent drying.

These Vegan Sushi Rolls with Avocado and Cucumber are fresh, healthy, and incredibly satisfying. With their vibrant colours and delicious flavours, they’re sure to impress guests or simply elevate your at-home dining experience!