Vegan California Roll

Finally, a Vegan California Roll! Seasoned hearts of palm, which are the PERFECT crab stick substitute, are paired with cucumber and avocado.

This vegan California roll means serious business. Hearts of palm have a near identical texture to crab sticks used in traditional California rolls. Toss them in a creamy mayo spice mixture and this roll is so convincing you will be double checking it's vegan.

Reasons to love this recipe:

• Homemade sushi is so much easier than you may think - and super impressive!
• This surprisingly easy recipe is a money saver. Homemade rolls are pennies on the dollar.
• Vegan, gluten free, and packed with veggies - I mean, the "sushi" IS a veggie!

Ingredients and substitutions:

• Sushi rice – or short grain brown rice. You can even try black rice!
• Unseasoned rice vinegar – to season the sushi rice.
• Agave – or sugar to season the sushi rice.
• Hearts of palm - this is our "crab stick".
• Vegan mayo - or regular mayo if you eat eggs.
• Old bay - adds a robust seafood flavor.
• Cucumber - a traditional California roll addition.
• Avocado - another traditional veggie, but use what you like!
• Nori – toasted or raw nori both work but be sure to buy large sheets of “sushi nori” not “snacking nori.”

How to make a vegan California roll:

Cook and cool rice: Cook your sushi rice according to the package directions, making sure to rinse it well first. Once cooked, stir in rice vinegar and agave. Spread the rice on a sheet pan in an even layer and transfer it to the fridge to cool.

Prep the veggies: While the rice cools, chop your veggies into thin strips.

Prep the hearts of palm: Slice the hearts of palm into long quarters. In a large bowl, mix together the mayo and old bay. Add in the hearts of palm and toss to coat.

Assemble and roll: Place a piece of nori on a bamboo sushi mat. Spread the rice in an even layer on top of the nori. Top with hearts of palm and veggies veggies. Roll tightly and slice.

Storage?

To store, tightly wrap any remaining sushi rolls in plastic wrap. Store in the fridge for 1-3 days. 

Freezing is not recommended.

Sushi variations!

Once you master homemade sushi, in like 10 minutes, here are some fun variations to try!

• Tofu sushi - filled with baked tofu, avocado, carrots and cucumber, this sushi recipe is easy and filling!
• Vegetable roll - a light and crisp roll filled with cabbage, carrots, cucumber and herbs - or whatever veggies you have on hand!
• Vegan Sushi Bowl - this bowl features fluffy rice, California and spicy tuna inspired fillings, and crunchy veggies. No rolling required!

How to Roll Sushi like a Pro!

The first and most important thing, invest in a sushi rolling mat. And by invest, I mean pick one up on Amazon for under ten bucks! This inexpensive mat will be key for rolling your sushi into a tight roll that holds together when cut!

Begin by placing one sheet of nori centered on your mat. Spread an even layer of rice, leaving a 1-inch boarder on the top of the nori without any rice. You'll need about 1 cup of cooked rice per roll. Use the back of a wet spoon to spread and pack the rice into an even layer. 

On top of the rice, lay a stacked line of veggies and herbs about ¼ of the way up the roll, closer to you than the top. Using your fingers, wet the 1-inch boarder of nori - this helps the nori adhere to itself and seal the roll.

Grab the edge of the mat closest to you and use it to push and roll the sushi into log. Roll slowly to ensure the sushi rolls evenly. 

Use a very sharp knife to slice into 1-inch pieces. If the knife is sticking, run it under cold water before each slice.

How to Cook Perfect Sushi Rice:

You'll want to grab a bag of aptly named Sushi Rice at the store (or order it online when you grab your sushi mat and you'll knock off two things at once!). This rice is starchier, which is essential for getting our Homemade Veggie Sushi to hold together. 

The next trick is all in how you cook your rice. Rinse the rice well and follow the package cooking water to rice and time ratios. Toss your rice with a mixture of rice vinegar and agave. Then spread it out on a sheet pan in an even layer and get it into the fridge so it can cool down before you get rolling on this recipe. (Now is the perfect time to chop your veggies!) 

Rice vinegar and agave not only give the rice an authentic flavor, but this step helps the rice become extra sticky, which is just what we want for perfect our Vegan Sushi Recipe!

More takeout inspired recipes you'll love!

• 20 Minute Thai Basil Fried Rice
• Tofu Satay with Peanut Sauce
• Easy Potato Tacos with Chipotle Crema
• 30 Minute Sweet and Sour Tofu
• Vegan Summer Rolls
• Salt and Pepper Tofu

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