Vegan California Roll
One of the most popular sushi rolls among sushi novices and experts alike is the California roll. With this Vegan California Roll recipe, even people who canโt have seafood or shellfish can enjoy this forever favorite.
As the name would suggest, California rolls are one of the most popular sushi rolls in North America. Its most defining ingredient: crab meat – or often, imitation crab.ย
Contrary to popular belief, imitation crab is not vegan. Imitation crab is made of fish paste thatโs been pressed to resemble crab leg meat, so still seafood.ย
Not to worry, you can still have a tasty, vegan protein thatโs full of umami in your California roll. Nothing crabby, ever.
How to Make Vegan California Roll
Ingredients
Vegan Crab
8 oz super firm tofu
ยผ – ยฝ cup vegan Japanese mayo
2 tbsp miso pasteย
1 tbsp gochugaruย
Juice of ยฝ large lemonย
ยผ tsp saltย
Sushi Rollย
1 sheet of nori
2 cups rice cooked
ยฝ tsp rice vinegarย
1 Persian cucumber julienne cutย
1 avocado slicedย
Note: This sushi roll can easily be made without a sushi mat, plastic wrap, etc. but those tools are available if you donโt trust your bare rolling skills. Get a sushi-making kit here.
Instructions
First to make the vegan crab mixture, crumble the super firm tofu in a large bowl and pat the excess moisture with a paper towel. Mix in the vegan mayo, miso paste, lemon juice, gochugaru, and salt. Add more mayo to your desired consistency.ย
Next, season the cooked white rice with half a teaspoon of rice vinegar. Fill a small bowl with water to have nearby. Wet your hands in the bowl of water, then press an even layer of rice onto the nori sheet, leaving half an inch bare at the top.ย
Then add one or two heaping tablespoons of the vegan crab mixture in an even row on the rice (or on the other side of the nori sheet if you want an โinside-outโ roll), then add the cucumber and avocado slices.ย
To roll the sushi, start from the bottom and tightly tuck the ingredients, rolling the sushi up until you reach the bare strip of nori. Lightly wet your fingers and dampen the strip of nori, then seal the roll.
Be sure to let it rest for 1 minute before cutting it with a dampened knife. Cut the sushi into even, ยฝ inch pieces, wiping the blade with a towel after every cut. You should end up with 6-8 pieces of sushi.ย
Finally plate your sushi with a side of soy sauce and pickled ginger and enjoy!
What to Make Next
Vegan California Roll
Ingredients
Vegan Crab
- 8 oz super firm tofu
- ยผ-ยฝ cup vegan Japanese mayo
- 2 tbsp gochugaru
- Juice of ยฝ large lemon
- ยผ tsp salt
Sushi Roll
- 1 sheet nori
- 2 cups rice cooked
- ยฝ tsp rice vinegar
- 1 avocado sliced
Instructions
- Crumble the super firm tofu in a large bowl and pat the excess moisture with a paper towel. Mix in the vegan mayo, miso paste, lemon juice, gochugaru, and salt. Add more mayo to your desired consistency.
- Season the white rice with rice vinegar. Fill a separate small bowl with water to have nearby. Wet your hands in the bowl of water, then press an even layer of rice onto the nori sheet, leaving half an inch bare at the top.
- Add one or two heaping tablespoons of the vegan crab mixture in an even row on the rice (or on the other side of the nori sheet if you want an โinside-outโ roll), then add the cucumber and avocado slices.
- Starting from the bottom, tightly tuck the ingredients and roll the sushi up until you reach the bare strip of nori. Lightly wet your fingers and dampen the strip of nori, then seal the roll.
- Let it rest for 1 minute before cutting it with a dampened knife. Cut the sushi into even, ยฝ inch pieces, wiping the blade with a towel after every cut.
- Plate your sushi with a side of soy sauce and pickled ginger and enjoy!
Notes
- Store the remaining vegan crab mixture in an airtight container in the fridge for up to 5 days.ย
- This sushi roll can easily be made without a sushi mat, plastic wrap, etc. but those tools are available if you donโt trust your bare rolling skills. Get a sushi-making kit here.
