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
- 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.
- 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.
- 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.
- 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).
- Using the sushi mat, tightly tightly roll the sushi into a log. Repeat with the remaining rolls.
- 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