Vegan Avocado Sushi Rolls
Simple and refreshing vegan sushi rolls filled with creamy avocado and tender spinach, wrapped in crisp nori.Served with Soy Sauce Koji Mayo Dip and Sweet Pickled Onions, this easy plant-based sushi brings a taste of calm Japanese home cooking to your table.
Equipment
- Flat plate
- Rice paddle
- cutting board
- kitchen knife
- Makisu / Sushi mat (or Parchment Paper or Plastic Wrap will also work)
Ingredients
For the Sushi Rolls
- 100 g spinach
- 1 avocado
- 1 sheet nori for sushi rolls
- 170 g rice 1cup, freshly cooked, slightly warm is best
- sesame seeds optional
Garnish & Dipping Sauce
Instructions
Cool the rice
- Spread freshly cooked rice in a wide bowl and let it cool slightly.
- Optionally, mix in sesame seeds for aroma.
Prepare the vegetables
- Slice avocado into thick pieces.
- Boil spinach lightly, drain, and squeeze out excess water.※ Leave the root ends of spinach attached—it helps when rolling.
Spread the rice
- Place a sheet of nori on a bamboo mat (or parchment/plastic wrap).
- Spread rice evenly, leaving a 2 cm border at the top.
Add the filling
- Arrange spinach and avocado in the lower third of the rice.※ Alternate spinach roots and leaves for a neat look.
Roll gently
- Lift the edge of the mat and roll once to cover the filling.
- Tighten slightly, then roll again until sealed. Place seam side down.
Slice
- Warm your knife with hot water, wipe dry, then cut into 3 cm slices.
- Serve with Onion Gari and Soy Sauce Koji Mayo Dip.
Notes
- Use slightly warm rice for the best texture and easy rolling.
- Keep spinach roots attached — it helps the roll hold its shape.
- For clean slices, warm the knife with hot water and wipe it dry before cutting.
- Serve with Soy Sauce Koji Mayo Dip for a rich, savory flavor.
- Add Sweet Pickled Onions (Onion Gari) for a bright color contrast.
- These vegan avocado sushi rolls taste best when freshly made — rice can harden once refrigerated.
- Try other fillings like cucumber, tofu, or pickled vegetables for variety.