Caterpillar roll
Vegan sushi roll with mushrooms, takuan, and avocado — fresh, colorful, and fun to make.
Servings: 4 rolls
Calories: 441kcal
Equipment
- Sushi mat (wrapped in cling film)
- Sharp knife
- Cutting board
- Small bowl of water (for dipping your knife and hands)
- Clean cloth or kitchen towel (to wipe the knife between cuts)
Ingredients
- 550 g seasoned sushi rice cooked and cooled
- 16 slices simmered sushi mushrooms
- 10 cm piece of takuan cut into strips
- 1 sheet inari age sliced into 1cm wide strips
- 10 cm piece of cucumber cut into matchsticks (core removed)
- 1 avocado large, sliced thinly
- 5 half-sheets of nori or full sheets cut in half (against the grain)
- 10 g shiso furikake
For Garnish:
- 25 g crispy fried onions
- 3 tablespoon Vegan kewpie mayo
- 5 tablespoon Vegan caviar e.g. Cavi-Art, optional
On the side (optional):
- Wasabi paste
- Soya sauce for dipping
- Pickled ginger for palate clensing
Instructions
Prep your fillings:
- Cut your cucumber in half lengthways and scrape out the seeds using a teaspoon
- Cut each half lengthways into 8 equal sticks. Set aside.
- Cut the avocado in half, deseed and peel.
- Place avo flat side down and slice as thinly as possible at an acute angle. Set aside.
- Slice inari age into 1cm wide strips. Set aside.
- Slice takuan into long 10cm strips roughly 1.5cm x1.5cm thick. Set aside.
Fill and roll:
- Take your sushi roll mat and smooth side up. Place your (half) sheet of nori rough side up
- Wet both hands and grab a ball of rice (about the size of an medium apple est.120g)
- Spread this evenly all the way to the edges and corners.
- Sprinkle lightly with shiso furikake
- Flip this over so that the seaweed is on top and add your fillings starting with the takuan and cucumber
- Followed by the mushroom and inari age leaving just over a third of the space filling free at the top.
- Grab the bottom edge of the mat and pull it over the fillings using the rest of your fingers to hold the fillings in place as you roll over connecting the sticky rice to the nori on the other side.
- Firmly tighten the roller by holding it in place using your dominant hand and pulling the top part away from you. This should seal the roll and help keep the fillings securely inside. Two hands rolling a sushi roll with a bamboo mat wrapped in cling film; one hand holds the mat in place while the other pulls the top part away to tighten and seal the roll, keeping the fillings secure.
- Pull the bottom part of the roller over again, effectively rotating the roll onto the remaining nori so that the seal is on the underside. Gently shape.
Slice and serve:
- Place the sliced avo on top and fan it out evenly. Cover with cling film.
- Shape one last time placing the mat over the roll and firmly shaping with your hands
- Slice roll into bite sized pieces (2-3 cm thick)
- Drizzle with homemade kewpie mayo, fried crispy onions and vegan caviar for extra yum.
Notes
Nutrition
Serving: 1 roll | Calories: 441kcal | Carbohydrates: 59g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 133mg | Sodium: 607mg | Potassium: 413mg | Fiber: 5g | Sugar: 8g | Vitamin A: 237IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 1mg
