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Vegan California sushi rolls sliced on a grey background.

Vegan California Roll

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  • Author: Laurel Perry
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 rolls 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegan

Description

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


Ingredients

Units Scale

For the rice:

  • 2 cups uncooked sushi rice
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons agave

For the rolls:

  • 1 (14) oz can hearts of palm, drained and rinsed well
  • 3 tablespoons vegan mayo
  • 2 teaspoons Old Bay seasoning
  • 5-6 sheets nori
  • 1/2 large English cucumber, cut into thin strips
  • 1 avocado, thinly sliced

Instructions

  1. Cook the sushi rice according to the package directions. Add it to a large bowl and toss, don't stir, it with the rice vinegar and agave. Spread the rice out on a sheet pan and place it in the fridge to cool. While the rice is cooking, now is a great time to prep your veggies.
  2. 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.
  3. Once the rice is cooled, grab a sheet of nori and place it shiny side down on your bamboo mat. Take the rice and spread it out on the nori, leaving a 1-inch strip along the edge that is farthest away from your body. Use the back of a wet spoon to press the rice down and get it into a compact layer. The more the rice is stuck together, the better the roll will stay together.
  4. To the side closest to you, add a row of the hearts of palm and each of the veggies. Lightly wet the strip of nori that is exposed (this allows the sushi to seal).
  5. Using the sushi mat, tightly tightly roll the sushi into a log. Repeat with the remaining rolls.
  6. Using a sharp knife, slice into 1-inch pieces. 

Notes

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


Nutrition

  • Serving Size: 1 roll (1/6th recipe)
  • Calories: 362
  • Sugar: 5g
  • Sodium: 357mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Carbohydrates: 62g
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 0mg