Homemade Vegan Sushi
This homemade plant-based sushi is perfect for beginners, featuring crispy sweet potato tots, creamy avocado, and fresh bell peppers wrapped in tangy seasoned rice. Served with a custom spicy dipping sauce, these rolls offer a satisfying crunch and a beautiful presentation for any occasion.
Instructions
- 1
Rinse white sushi rice (1.5 cup) and place in a pan with water (3 cup). Soak for 15 minutes, bring to a boil, then simmer covered for 20 minutes. Remove from heat and rest for 10 minutes.
- 2
Whisk rice vinegar (2 tbsp), granulated sugar (1 tbsp), and salt (0.5 tsp) in a small bowl. Microwave for 30 seconds to dissolve sugar, then stir the mixture into the cooked rice. Cover with a damp cloth.
- 3
Cook tater tots (1.5 cup) according to package instructions until crispy. Once cooled, slice each tot in half lengthwise.
- 4
Place a sheet of sheets (5 nori) on a sushi mat. Firmly press a layer of rice over the bottom 2/3 of the nori. Add strips of tater tots, avocado (1), bell pepper (1 red), and onions (2 green) to the center.
- 5
Roll the nori tightly using the mat, sealing the edge with a little water. Slice the rolls into bite-sized pieces using a sharp, wet knife.
- 6
Combine tamari (2 tbsp), agave nectar (1 tsp), lemon juice (1 tbsp), vegan mayo (1 tbsp), dried ginger (0.5 tsp), and sriracha (2 tsp) in a bowl. Microwave for 15 seconds, stir, and serve with the sushi.
Nutrition Facts
Per portion