Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 9-10 servings | Prep time: 20 minutes | Cook time: 45 minutes | Total time: 65 minutes
Step up your vegan sushi rolls by making them CRISPY! I am a huge fan of battered and fried sweet potato, avocado, or tofu in vegan sushi to give it that much needed crunch. But, I'm lazy and don't always have the time or energy to do that. So I thought, why not fry up the sushi itself! By pan-frying it in a little oil, the rice on the outside gets crispy and adds a delicious texture to the roll. I chose to add only avocado to this roll for simplicity, but you can experiment with any of your favorite fillings. Try tofu, sweet potato, cucumbers, carrots, hearts of palm, or jackfruit!
Sushi Ingredients:
2-3 ripe avocados
5 nori sheets
Wasabi for topping
Pickled ginger for topping
Oil for frying
Sushi Rice Ingredients:
2 cups sushi rice
4 cups water
1/4 cup rice vinegar
4 tsp white sugar
1 tsp salt
Ginger dipping sauce:
1/4 cup soy sauce
1 tsp minced ginger
2-3 pieces of pickled ginger
1 tsp sriracha (optional)
Rice & Prepping Directions:
First, cook your sushi rice according to the instructions on the package. Fluff the rice with a fork or spatula. Set aside to cool.
While the rice is cooling, heat the vinegar, sugar, and salt mixture in a small sauce pan over medium heat. Heat, stirring constantly, until the sugar is just dissolved.
Pour the vinegar mixture onto the rice and mix evenly.
Next, prep the avocado by slicing it into strips.
Lastly, make the dipping sauce by combining the soy sauce, minced ginger, pickled ginger, and sriracha together in a small bowl.
Now you should be ready to make your sushi!
Sushi Directions:
Prep your workstation: lay out your bamboo rolling mat (or use a piece of plastic wrap), have a small bowl of water nearby, and place the rice and avocado within arms reach.
Place a sheet of nori on your rolling mat.
Take a large scoop of rice and put it on the nori to the side that is closest to you.
Wet your fingers in the bowl of water, then press down on the rice until it covers 1/2 of the nori sheet. The rice will be sticky, so you may need to keep wetting your fingers during this.
Next, lay the avocado out in a line on the side closest to you.
Working on the side closest to you, lift up the edge of the bamboo mat and begin to roll it over top of the sushi. If needed, hold the avocado down so the slices don't fall out.
Keep rolling the bamboo mat as tightly as possible.
Then, carefully unroll the bamboo mat slightly. Your sushi roll should be slightly stuck together.
Keep working and rolling until the sushi roll is fully and tightly formed.
Before you roll it up completely, wet the inside edge of the nori so it creates a sticky seal. Press the sushi roll closed, and lay seal-side down on a cutting board.
Use a sharp serrated knife to slice the roll into 1-inch thick pieces.
Continue making sushi rolls until all the rice is used.
Make it crispy:
Heat a frying pan on the stove over medium-high heat.
Pour a thin layer of oil into the pan, about 1/3-1/2 cup.
Once the oil is hot, place the pieces of sushi in the pan, rice-side down.
Fry for about 3-4 minutes, then flip the pieces of sushi over to the other rice side.
Fry for another 3-4 minutes or until the rice is slightly browned.
Place a paper towel or kitchen towel on a cutting board or plate.
Once the sushi pieces are done, remove them from the pan and place them on the towel to drain.
Repeat until all your sushi is fried and crispy.
Once all the sushi is cooked, serve with the dipping sauce, wasabi, and extra pickled ginger.
Tips and Tricks:
I would not recommend storing sushi for longer than 1-2 days in the fridge, especially if there is avocado inside. However, you can store all the ingredients separately for 3-5 days. Then when you want to make some sushi with your leftovers, everything is already prepped for you!
This is a great party activity! Prep everything ahead of time (you can even do it the day before, including the rice) for a quick and easy setup.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 1 sushi roll (this recipe makes 9-10 rolls)
Calories: 226
Total Fat: 6g
Carbs: 30g
Protein: 4g
^ Nutrition facts include a sushi roll with every ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.
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