How to make:
Vegan California Roll with Avocado Wasabi Sauce
Say yes to homemade vegan sushi! This Vegan California Roll is easy to make and topped off with a big drizzle of the best avocado wasabi sauce.
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Author:
Yield:
3 rolls 1x
Ingredients
- ½ cup short-grain rice
- 1 tablespoon rice vinegar
- 1 14-ounce can hearts of palm, drained
- 1 tablespoon vegan mayonnaise
- ½ teaspoon low-sodium Old Bay seasoning
- 3 ¼ sheets nori
- ¾ ripe, Fresh California Avocado, sliced
- ½ cucumber, sliced into thin matchsticks
Avocado wasabi sauce:
- ½ avocado
- ¼ cup water (plus more if needed)
- 1 teaspoon low-sodium soy sauce
- ½ teaspoon wasabi powder, plus more as desired
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Cook rice according to package directions. When done, add rice vinegar. Stir and set aside.
- To a medium bowl, add hearts of palm. Use a knife to slice into small, thin pieces, similar to the texture of lump crab meat. Add mayonnaise and Old Bay; stir. Crumble ¼ sheet nori into the bowl; stir.
- Place a sheet of nori onto a sushi mat. Spread out ½ cup rice into an even layer. In a horizontal line towards one end of the nori sheet, place a few spoonfuls of “crab” mix, sliced cucumbers, and ¼ sliced avocado. Roll the sushi tightly, adding a bit of water at the end to help the nori stick to itself and close the roll. Slice into 8-10 pieces.
- In a blender, add all sauce ingredients; blend. Add more water if needed to blend.