Vegan California Rolls
Vegan California rolls made with avocado, cucumber, and a spicy tofu “crab” mix—fresh, simple, and totally plant-based.
Servings: 4 rolls
Calories: 325kcal
Equipment
- Bamboo sushi mat Wrap in cling film for easy rolling and cleanup
- Sharp knife For clean, precise slicing
- Cutting board To prep fillings and slice rolls
- Mixing bowl For combining the tofu crab mixture
- Spoon or spatula To stir and spread the filling
- Small bowl of water To keep hands damp when handling rice
- Damp cloth For wiping the knife between slices
Ingredients
For the rolls
- 550 g cooked and seasoned sushi rice
- ½ avocado
- ½ cucumber about 10 cm long
- 4 tablespoons vegan caviart orange
- 4 half sheets nori
For the vegan crab stick filling
- 140 g extra-firm tofu ~ half a block
- 1 tablespoon sriracha
- 3 tablespoons vegan kewpie mayo
- ½ teaspoon kombu dashi powder optional
- ¼ teaspoon salt
Instructions
Prepare your fillings:
- Use the coarse side of a box grater to shred the tofu.
- Add the grated tofu to a mixing bowl along with sriracha, vegan kewpie mayo, salt, and kombu dashi powder (if using). Mix until fully combined and creamy.
- Remove the pit and peel the skin from your avocado.
- Place the avocado flat side down and cut into 1cm wedges. Set aside.
- Use a spoon to gently scrape out the watery seeds from the center of your cucumber half.
- Cut the deseeded cucumber into 8 evenly sized sticks. Set aside.
Get ready to roll:
- Place your bamboo sushi mat smooth side up and lay a half sheet of nori rough side up on top.
- With wet hands, grab about 120–130g of rice (roughly the size of a medium apple) and spread it evenly across the nori, right to the edges and corners.
- Sprinkle roughly 1 tablespoon of vegan caviart across the rice in a thin, even layer.
- Carefully flip the entire sheet so the rice and caviar are now facing down and the nori is on top.
- Spoon a strip of your tofu mixture lengthways across the center of the nori, about 1 inch wide and ½ inch thick.
- Lay two cucumber sticks alongside the tofu mixture, then place avocado wedges gently on top.
- Grab the bottom edge of the mat and roll it over the fillings, using your fingers to keep everything in place and tuck the roll tightly.
- Hold the mat in place with one hand while pulling the top part away with your other hand to create tension and seal the roll.
- Roll once more so the seam rests on the underside. Gently press along the sides to shape and seal.
Plate up!
- Place your roll on a chopping board and slice into bite-sized rounds (2–3 cm thick). Use a sharp knife, clean the blade with a damp cloth between cuts, and rinse under cold water as needed.
- Plate your sushi with optional wasabi, soy sauce, or pickled ginger.
Nutrition
Serving: 1 roll | Calories: 325kcal | Carbohydrates: 47g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 106mg | Sodium: 687mg | Potassium: 278mg | Fiber: 2g | Sugar: 6g | Vitamin A: 137IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg
