Ingredients for Avocado Vegetable Sushi Gluten Free Vegan
- 4 sheets nori
- a little water (for sealing)
- 1/4 cup rice vinegar
- 1 1/2 cups uncooked sushi rice
- 1 3/4 cups cold water (for cooking rice)
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 large avocado, thinly sliced
- 2 tablespoons vegan mayonnaise
- 1/2 lemon (for juice)
- 1 small carrot, thinly sliced
- 1/2 cucumber, thinly sliced
- 4-6 shiitake mushrooms, prepared as desired
- 1 tablespoon sesame seeds (for garnish)
- 1/4 cup gluten free soy sauce (for serving)
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How to Make Avocado Vegetable Sushi Gluten Free Vegan
- Cook the rice according to package directions. Once cooked, gently fold in the rice vinegar, sugar, and salt. Allow to cool completely.
- Prepare your fillings: thinly slice the avocado, cucumber, and carrot. If using other vegetables, prepare them similarly.
- Lay a sheet of nori seaweed, shiny side down, on your bamboo mat.
- Spread a thin, even layer of sushi rice over the nori, leaving about an inch of space at the top edge.
- Arrange your chosen fillings (avocado and/or vegetables) in a line across the center of the rice.
- Using the bamboo mat, gently lift the edge of the nori closest to you and roll it tightly over the filling.
- Continue rolling, using the mat to keep the roll tight and compact.
- Moisten the top edge of the nori with a little water to seal the roll.
- Gently press the roll to ensure it's firmly sealed.
- Using a sharp knife, cut the roll into 6-8 equal pieces.
- Serve immediately and enjoy your homemade sushi!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
45g
Fat
4g
Carbs
25g
