Check out this recipe for Vegan Sushi Rolls (Nori-maki sushi) with avocado and spinach—they're great for a snack or quick bite!
The secret to the flavor is a special dipping sauce that's a breeze to make, and it's satisfyingly rich and delicious! Once you start eating these, you won't be able to stop! 🚨🚨🚨
And it's all animal-free! Vegans, vegetarians, and everyone alike will enjoy this recipe!🕊
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🐰What is Nori-maki Sushi?
Norimaki sushi is a Japanese soul food, just like onigiri! Onigiri is something more accessible, whereas norimaki is eaten during special occasions, like birthdays and New Year, when people get together.
The best thing about Nori-maki sushi is that there are so many different fillings to choose from, and there's no right or wrong answer. It's all about you and your guests!
These vegan avocado sushi rolls are one of my favourites because they're made with simple, easy-to-find ingredients. But really, it's the avocado that makes it so satisfying and delicious! And because it's so light, it's the perfect snack too!
Serve it up with some bright pink Sweet Pickled Onions (gari) and you'll have a dish that looks as vibrant as it tastes. The bright green veggie sushi contrasts beautifully with the pink onions, creating a visually stunning and delicious treat that's sure to delight your taste buds 🌷
👹Ingredients
Ingredients for Vegan Sushi Rolls
You just need four simple ingredients to make these tasty rolls. Avocado and spinach go really well together, and a good amount of each is more than enough to make a delicious sushi roll 🤸🏼♀️
- Avocado
- Spinach
- Nori Sheets (for sushi rolls)
- Rice (freshly cooked rice is recommended over cold rice)
- Sesame seeds (optional)
For exact amounts, please check the recipe card👇
Garnish & Dipping Sauce
The dipping sauces and garnishes are key for these vegan sushi rolls.
Soy Sauce Koji Mayo Dipping Sauce: It's just Soy Sauce Koji, and Homemade Vegan Mayonnaise, mixed together. It's great with not just vegetable sushi rolls, but also French fries, veggie sticks, and a bunch of other stuff.
Onion Gari: This is a beautiful vivid pink-colored Sweet Pickled Onions made with onions and beets. We use it in one of our signature recipes, 'Vegan Chirashizushi' as well. Click here to learn how to make it.
🥜Tools
- Flat plate
- Rice paddle
- Cutting board
- Kitchen knife
- Makisu / Sushi mat (or Parchment Paper or Plastic Wrap will also work)
🔪Instruction
- Let the rice cool: First, spread the cooked rice in a flat bowl and let it cool. You can also mix in sesame seeds if you like.
- Prepare vegetables: While you're cooling the rice, get the vegetables ready. Slice the avocado into 2cm-thick slices (check out this guide for how to slice).
Also, boil the spinach, drain it in a colander, and squeeze out the water when it's cool enough to handle.
💡 Leave the root end of the spinach on to make it easier to roll.
- Spread the rice on the nori: Place the nori on a Makisu (parchment paper or plastic wrap is fine) with the long side facing you, and spread the rice as thinly as possible on the nori.
💡Leave a 2cm space at the edge of the nori without spreading the rice.
- Place the filling: Leave 3cm space in the front and place the spinach. Then place the avocado along the side.
💡Divide the spinach in half and place it alternately with the roots and leaves facing each other for a nice finish.
- Rolling: Roll in two stages.
First: Lift up the front side of the makisu and roll it once so that the filling is wrapped around.
💡You can prevent the filling from falling apart by gently tightening the makisu, as shown in the photo.
Second: Keep rolling until the end, and then place the seam side down.
- Cut: Finally, cut the sushi into 3cm-thick slices with a knife and place on a plate with the onion gari. Serve with Soy-sauce koji mayo dip!
🌚Tips for making nice cuts for sushi rolls
Here are some tips for cutting nori rolls neatly: First, pour hot water over the knife to warm it up. Then, wipe the knife dry and cut the sushi roll in one go. This'll give you a pretty cut sushi roll. 😋
🌸Storage
Nori-maki sushi isn't the best choice for refrigerated storage because the rice can get a little hard. Also, it's best to avoid storing them at room temperature, especially during the hot summer months. This is because vegetables tend to spoil easily. So, it's best to enjoy it right away after making it.
👘Questions
You can make sushi rolls without makisu. You can use parchment paper or plastic wrap as a substitute. Once you get the hang of making sushi rolls, you'll be able to make beautiful rolls without a makisu, just using your hands.
If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
⛰Recipes with Soy Sauce Koji
Vegan recipes with Soy Sauce Koji：
🛖Latest Vegan Recipes
More vegan recipes ：
📖Recipe Card
Vegan Avocado Sushi Rolls
Equipment
- Flat plate
- Rice paddle
- Cutting board
- Kitchen knife
- Makisu / Sushi mat (or Parchment Paper or Plastic Wrap will also work)
Ingredients
海苔巻き
- 100 g spinach
- 1 avocado
- 1 sheet nori sheets ((for sushi rolls))
- 170 g rice ((freshly cooked rice is recommended))
- sesame seeds ((optional))
Instructions
Preparation
- Spread the cooked rice in a flat bowl and let it cool. You can also mix in sesame seeds if you like.170 g ricesesame seeds
- Slice the avocado into 2cm-thick slices (check out this guide for how to slice).1 avocado
- Boil the spinach, drain it in a colander, and squeeze out the water when it's cool enough to handle. ※ Leave the root end of the spinach on to make it easier to roll.100 g spinach
Roll
- Spread the rice on the nori: Place the nori on a Makisu (parchment paper or plastic wrap is fine) with the long side facing you, and spread the rice as thinly as possible on the nori. ※Leave a 2 cm space at the edge of the nori without spreading the rice.1 sheet nori sheets
- Place the filling: Leave 3 cm space in the front and place the spinach. Then place the avocado along the side. ※Divide the spinach in half and place it alternately with the roots and leaves facing each other for a nice finish.
- Rolling: Roll in two stages.First: Lift up the front side of the makisu and roll it once so that the filling is wrapped around. ※You can prevent the filling from falling apart by gently tightening the makisu, as shown in the photo.Second: Keep rolling until the end, and then place the seam side down.
- Cut: Finally, cut the sushi into 3cm-thick slices with a knife and place on a plate with the onion gari. Serve with Soy-sauce koji mayo dip!soy sauce koji mayo diponion gari
Notes
We'd absolutely love to see your photos of the dishes you've made with our recipes! Share them on Instagram with the hashtag #vegin_vegan_vegun or just tag us @veginveganvegun 🙏
SAYURI TOKITA says
Dip sauce was amazing! I definitely recommend!