Japanese Vegan Temaki Sushi Rolls with Spicy Avocado and Cucumber Filling

Allergens

Soy (in tamari soy sauce and sushi vinegar)

Ingredients

• 4 sheets nori (Japanese seaweed)
• 2 cups sushi rice, cooked and seasoned with sushi vinegar
• 1 ripe avocado, sliced
• 1 large cucumber, thinly sliced into long strips
• 1/2 cup pickled radish (beni shimeji) or pickled ginger, thinly sliced
• 1/4 cup tamari soy sauce (gluten
• free if needed)
• 1 tablespoon sriracha (vegan)
• 1 teaspoon rice vinegar
• Toasted sesame seeds (optional)
• Sesame oil (optional)

Instructions

1. Prepare the sushi rice according to package instructions and season with sushi vinegar. Set aside to cool slightly.
2. In a small bowl, mix together tamari soy sauce and sriracha. Taste and adjust seasoning if needed.
3. Lay out 4 sheets of nori on a clean surface or sushi mat.
4. Spread a thin, even layer of sushi rice over each sheet of nori, leaving about 1 inch at the top edge unfilled. Lightly wet this top edge with water to help seal the roll.
5. Place a few slices of avocado and cucumber across the bottom third of each sheet of nori. Top with pickled radish or ginger, if using.
6. Using the sushi mat (if available), tightly roll the bottom edge of each sheet of nori up and over the filling, then press gently to shape the roll. Wet the top edge again with water and seal the roll.
7. With a sharp knife, cut each rolled sushi into 6 equal pieces. Sprinkle with sesame seeds, if desired.
8. Serve immediately with a dipping sauce made from tamari soy sauce mixed with a dash of rice vinegar and a drizzle of sesame oil.

Chef’s Insight

To make perfect Temaki Sushi Rolls, practice rolling until you achieve a tight and even roll. The key is to wet the top edge of the nori before sealing the roll.

Notes

Feel free to substitute the avocado and cucumber with other vegetables, such as carrots, shiitake mushrooms, or even roasted sweet potato.