I am obsessed with vegan sushi. I have a recipe for mixed veggie sushi on my blog already, but nothing is better than holiday-themed food, and this could be a serious showstopper at a holiday party! If you want to check out my original recipe, you can find it here: Vegan Sushi!
Vegan Holiday Sushi
This vegan holiday sushi is beautiful, easy and so tasty! This recipe creates 5 sushi rolls (which makes approx. 30 small sushi pieces), but you could easily double the recipe to serve more people!
- 5 sheets of Nori
- 1.5 cup of rice (measured dry – can be brown or white, sticky or not)
- 1/2 cucumber
- 1/2 red bell pepper
- 1 avocado
- 1/2 cup vegan mayo (I use Hellman’s)
- Hot sauce (season to your liking, I use 2-3 tsp of Franks!)
- Start by cooking your rice according to package instructions. I use this sticky rice by President’s Choice and it’s in the rice aisle of the grocery store (I shop at The Superstore).
- Slice your cucumber, red bell pepper and avocado. Set aside.
- In a small mixing bowl, combine the vegan mayo and your favourite hot sauce. Set aside.
- When your rice is done cooking, put it into a glass bowl and let it cool down a bit. It doesn’t need to be room temperature, but it’s a lot easier to work with if it isn’t piping hot.
- This is where things can get a little complicated. Put your nori on your working surface and make sure the rough side is facing up. Add a spoonful of rice to the bottom half of the nori, using a wet spoon to spread out the rice. Layer your veggies and spread a small amount of the spicy mayo mixture. Keep a bowl of cold water beside you, and when you’re ready to start rolling, wet your fingers and dampen the top inch of the nori. It will become almost slimy, but this makes it so the roll stays tight!
- Start rolling from the bottom, the same way you would roll a burrito. Don’t overthink it – it’s really, really easy. Make sure you keep it extra tight so your veggies don’t fall out when you get it. Once it’s rolled, use your water bowl to wet the strip where the nori overlaps and make sure it’s sealed. If your rice is too hot, it can cause the nori to tear here – trust me, you don’t want that to happen.
- Once all your rolls are done, use the sharpest bread knife that you have and wet it with cold water. Slice each roll into 6-8 sushi pieces, and make sure you wet your knife every 3-4 cuts. This makes it much easier to cut and helps the nori to not rip.
- Assemble into a Christmas tree shape. I used a star cookie cutter to cut out the end of my cucumber as the tree topper, but this is optional. Transfer the remaining spicy mayo into a squeeze bottle and squeeze onto the sushi rolls.
- Serve with your favourite soy sauce, wasabi and/or ginger. Enjoy!