Making sushi has been on my bucket list for, oh, for quite some time now.
I used to watch the chefs behind the sushi counter, poised and confident in the exacting task, working quickly and efficiently to roll up works of art.
So yeah, I didn’t think I had it in me to learn.
It just seemed too hard.
I figured I’d rather be on the other side of the counter; the one happily demolishing said art with a hearty appetite and a pair chopsticks.
That all changed this week when I finally felt the fear and did it anyway and rolled out the simplest and arguably tastiest plant-based sushi rolls.
Bring the sushi bar to your home with these Vegan Avocado & Roasted Red Pepper Sushi that are rolled and ready in just 30 minutes!
The epic Eden Foods Sushi Tote was the original inspiration for this recipe– an all inclusive bag of sushi-themed goodness.
This generous tote comes with a gorgeous authentic sushi roller and all of the ingredients to make a sweet sushi platter.
The sushi roller was surprisingly easy to use after carefully following the instructions the tote so thoughtfully provided, including specifics like where to put your fingers and thumbs (thank you!!!).
I credit these instructions to the success of my very first sushi roll, which turned out so much better than the mangled trials I was expecting to endure.
It was compact and sealed with an evident creamy avocado center.
Just like at the sushi bar, yo.
Did you know that sushi literally translates to “vinegar rice”?
With that in mine, it makes sense that sushi starts with a sweet and sour rice base– sushi rice soaked in vinegar and sugar.
To be honest, it never occurred to me that sushi would have sugar in it until I did my homework.
Don’t worry, though, it’s not a lot per serving!
To keep this recipe refined sugar free, I used coconut sugar instead of the usual cane sugar.
Coconut sugar is necessary here to even out the acidity of the vinegar and keep the flavors balanced.
I used sushi rice in my first ever rolls to keep it simple– sushi rice is actually naturally gluten free with the ideal stickiness for rolling.
If you’re not into sushi rice, any rice should work here!
Try brown, forbidden, or pink rice to make things interesting.
Yes, sushi can be festively red and green too.
I’d be lying if I said the fast approaching holiday didn’t influence my center color combination slightly.
But it’s not all about looks– the mix of sweet and savory in these rolls is delicious!
I’ve always been an avocado roll kind of a girl, but I wanted to give you a fresh combination and do something a little different.
Sweet and roasty red pepper pairs perfectly with creamy avocado, sweet sticky rice, and salty Tamari sauce.
You can roast your own red peppers for inclusion in the recipe, but I used a jarred option for ease.
Your first rolls won’t be perfect as you get a feel for the thickness of the rice and veggies, but they’ll taste amazing.
Enjoy this Vegan Avocado & Roasted Red Pepper Sushi whenever you’re craving some serious sushi.
Whip up these rolls for a fun sushi night in date night, appetizer for a party, or solo lunch or dinner.
If you want to add some crunch to this mix, try adding in shredded cucumbers, shredded carrots, and sprouts to the center.
The avocado oxidizes quickly, so these sushi look their best fresh, but hey still taste great after a day or two if you don’t mind a little avocado browning!
I like my sushi with a simple Tamari dip, but some other ideas are the classic pickled ginger, wasabi, and sesame seeds.
If you make this Vegan Avocado & Roasted Red Pepper Sushi, let me know!
Come say hi on Instagram @flora_and_vino and use #floraandvino!
For another fun take on sushi, check out my Spicy Veggie Sushi Power Bowls.
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Bring the sushi bar to your home with easy vegan sushi with creamy avocado and sweet roasted red pepper. Enjoy with white or brown rice.
- 1 1/2 cups filtered water
- 1 cup organic white sushi rice, or sub brown rice, rinsed
- 3 TBSP organic brown rice vinegar
- 2 TBSP organic coconut sugar
- pinch of sea salt
- 4 sheets sushi nori (dried seaweed)
- 1 roasted or fresh red bell pepper* (sliced)
- 2 avocados, thinly sliced
- handful of sprouts (optional)
- FOR SERVING: Tamari, pickled ginger, sesame seeds, wasabi, etc.
- In a medium saucepan, bring sushi rice and water to a boil. Lower the heat to la simmer and cover. Simmer until water is completely absorbed and rice is tender – about 20 minutes. Remove from the heat and allow to stand with the lid on for 10 minutes more.
- In the meantime, add vinegar, coconut sugar and sea salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Set aside until read to use.
- Once the rice is done, add the cooled vinegar mixture and stir well to combine, completely costing the rice.
- Slice the avocado and roasted red peppers in thin slices for assembly.
- Time to roll your sushi. Grab your sushi mat and top with a sheet of nori, shiny side down. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it’s not too thick to roll.
- Next, arrange 1/2 sliced avocado, a few strips of roasted red pepper, and optional sprouts in a horizontal line covering the bottom 3/4 of the rice closest to you (see photo).
- Start to roll the nori and rice over with your fingers, and once the veggies are covered, roll the mat over to mold and compress the roll. Keep rolling in this fashion until it’s all rolled up. Dab some water onto the ending edge to seal the roll shut. Cut roll into 8 individual sushi slices. Repeat until all rice and filling is used up; about 3-4 rolls, depending on how much you stuff them.
- Serve immediately with tamari, pickled ginger, etc. Best when fresh, though leftovers will keep for a day or two in the fridge.
For a comprehensive Sushi making kit, check out this Sushi Tote from Eden Foods!
- Category: Sushi, Entree, Lunch
- Cuisine: Oil Free, Gluten Free, Vegan
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!