Recipe
Vegan Sushi
20 min
Calories 501 kcal
*Calories are for one serving.
Ingredients (2 servings)
| Kadoya Roasted Sesame Oil | 5 mL |
|---|---|
| nori | 2 sheets |
| prepared sushi rice | 280 g |
| Persian cucumber, cut into thin strips | ½ |
| carrot, cut into thin strips | ½ |
| vegan cream cheese | 30 g |
| large avocado, thinly sliced | 1 |
| 【For Serving】 | |
| black sesame seeds | 3 g |
| toasted white sesame seeds | 3 g |
| Soy sauce, for serving | |
| Pickled ginger, for serving |
Directions (20 min)
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In a small bowl, mix the vegan cream cheese and Kadoya Roasted Sesame Oil until smooth and well combined.
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Place one sheet of nori, shiny-side down, on a bamboo sushi mat covered with plastic wrap. With damp hands, spread half of the prepared sushi rice evenly over the nori. Flip so the rice faces down. Arrange half of the cucumber, carrot, and vegan cream cheese across the center.
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Using the sushi mat, tightly roll the nori around the filling, gently pressing to form an even roll. Repeat with the remaining ingredients.
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Arrange half of the avocado slices slightly overlapping across the top of each roll. Cover with plastic wrap and gently press with the sushi mat to help the avocado adhere.
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Using a sharp, damp knife, cut each roll into 8 pieces, wiping the knife clean between cuts as needed.
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Arrange the sushi on a serving plate and sprinkle with black and white sesame seeds. Serve with soy sauce and pickled ginger.
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