This is why vegan sushi rolls are the answer whenever the craving for sushi strikes.
This sushi recipe is a great healthy option whether you are vegan for the animals, or have some type of allergies or maybe you’re an expectant mother.
These meatless and dairy-free sushi-style rolls make an appetizing lunch or dinner, and amazing for parties.
Some people are intimidated to make homemade sushi. With a few insider tips, homemade vegetable sushi rolls won't be difficult to make.
I promise that you won't miss any fish in this vegan sushi recipe! Marinated beets, cucumber, avocado and a few other ingredients will create a fresh, fun, and flavorful filling. What makes this recipe more awesome is that it is great if you are following a weight loss journey.
If you would like to cut down on calories, vegan sushi is a great option. It's lower in fat and calories than traditional sushi, and it's also a source of healthy plant-based proteins if you include tofu or edamame beans.
Fish may contain bacteria, antibiotics, dioxins, hormones, and other harmful toxins that can harmful for our health. Food poisoning are linked to infected fish and this can be avoided by choosing a plant-based alternative.
This vegan sushi recipe is a perfect way to lose the fish and still enjoy a favorite meal!
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 200g Beets, whole peeled
- 1tbsp Hemp oil
- 70ml Rice vinegar
- 50ml Coconut aminos
- A pinch Sea salt
- 200g Sushi rice
- 4 Nori sheets
- 1 small Cucumber, sliced in strips
- 1 Avocado, sliced
- 1 medium Carrots, sliced in long strips
- 1tbsp Black sesame seeds
- Coconut aminos
- Pickled ginger
- Wasabi
Directions
1. Prepare the beets: Preheat the oven to 400°F. Place the whole beets on a baking dish and drizzle with hemp oil. Roast for 40 to 45 minutes, or until soft and fork-tender. Remove the beets from the oven. Slice the beets lengthwise into ¼-inch strips. Marinate in 10ml coconut aminos, 10ml rice vinegar and a pinch of salt.
2. Make the rice: Cook the rice according to the directions in this post. Mix the cooked rice with 60ml rice vinegar and a pinch of salt.
3. Assemble the rolls: Place a small bowl of water and a kitchen towel to avoid hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet. At the bottom of the rice place a row of beets, carrots, cucumber, and avocado. Make sure you don’t overfill or it will be more difficult to roll. Use the bamboo mat to tuck and roll. Once rolled, use the bamboo mat to gently press and shape the roll. Place the roll to the side, cut-side down. Repeat with remaining rolls.
4. It is very important to use a sharp knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.
5. Sprinkle with black sesame seeds. Serve with the remaining coconut aminos, pickled ginger, and wasabi, if desired.
Also by Roberta: Mason Jar Rainbow Quinoa Salad with Creamy Yogurt Dressing
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Photo: Roberta Farrugia
