5 from 20 votes
| 7 Comments
This simple Vegan California Roll recipe tastes just like the original, but it's totally vegan! Homemade sushi is so fun to make, very affordable, and soooo tasty! The filling is made up of 6 simple ingredients that when combined taste just like the classic California roll but no fish are harmed 🙂
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California rolls are traditionally made with imitation crab, and even though it isn't real crab, it is made from fish, so it isn't vegan. My homemade vegan imitation crab is made from hearts of palm. You can find canned hearts of palm easily in most grocery stores. It's flaky, has a tender texture, is mild in flavor, and is a bit briny, so it makes a wonderful fish substitute. Simply slice the hearts of palm into thin strips, and mix them with vegan mayonnaise, paprika (for color), and salt, and you won't believe how similar it tastes to imitation crab! It's so simple but so tasty.
Roll up the vegan imitation crab with cucumber and avocado to make the most delicious vegan California roll. In the photos, I show you how to do an inside-out sushi roll (where the rice is on the outside). This is the way California rolls are usually served, but note that this technique of rolling the sushi is very tricky.
So if you are new to making sushi, or just not interested in the fussier technique of the inside-out roll, I highly recommend making a regular sushi roll where the seaweed is on the outside. They are much easier to roll, and taste exactly the same! I have included photos of how to do a regular sushi roll below as well.
How to Make a Vegan California Roll:
To prepare the sushi rice:
Cook the rice according to the package instructions. I simply added the rice to my rice cooker and hit the "sushi rice" button. If you do not have a rice cooker, try my stove-top sushi rice method. Once the rice is cooked, transfer the rice to a large bowl and pour over the seasoned rice vinegar. Stir and fold the rice to mix in the rice vinegar, it will start to get sticky. Continue to fluff it up regularly as the rice cools. Allow the rice to cool to room temperature before using it.
To make the vegan imitation crab meat:
Hearts of palm comes in long tube shapes. Use a sharp knife to cut the hearts of palm into thin long strips.
To a large bowl, add the strips of the hearts of palm, along with the vegan mayonnaise, paprika, and salt. Gently toss to mix everything together.
For an inside-out roll vegan California roll (the difficult method):
Cut a sheet of nori in half. Lay down a sheet of plastic wrap. If you have a sushi mat you can wrap it in plastic wrap (I don't have one). Place the nori half on the plastic wrap. Wet your fingers to help prevent the rice from sticking to them, then take some sushi rice and press it on the nori in a thin even layer, covering the surface of the nori.
Sprinkle a few pinches of sesame seeds over the rice and gently pat them into the rice.
Flip the nori onto the plastic wrap so that the rice is facing down. Add a few slices of cucumber, and avocado slices down the center of the nori. Top with a few strips of the vegan imitation crab. Sprinkle some extra paprika on for color if desired.
Lift the edge of the plastic wrap and use it to help roll the nori and rice around the filling. Gently squeeze the roll in the plastic wrap so that it holds together.
With the plastic wrap still holding the roll together, wet a sharp knife, then use a gentle sawing motion to cut through the plastic wrap, cutting the roll into slices. (I picked up the tip of leaving the plastic wrap on to make cutting easier at a sushi restaurant). Once cut, gently peel off the plastic wrap. Now you have beautiful homemade vegan California rolls!
For a regular sushi roll (the easier method):
Lay a full-sized sheet of nori on a clean work surface. Wet your fingers to help prevent the rice from sticking to them, then take some sushi rice and press it on a sheet of nori, leaving about 2 inches of exposed nori at the top. Add a few slices of cucumber, and avocado down the center of the nori. Top with a few strips of the vegan imitation crab. Sprinkle some extra paprika on for color if desired and some sesame seeds. Carefully roll the sushi up, and when you reach the top, lightly wet the exposed nori with water to help glue the roll closed, then finish rolling. Wet a sharp knife and use a gentle sawing motion to cut into sushi rounds.
This vegan California roll recipe is...
- easy and inexpensive
- super tasty (I could eat this every day)
- fun to make!
More vegan Japanese-inspired recipes:
Spicy Watermelon Vegan Sushi
How to Make Perfect Sushi Rice
Vegan Sushi Bowl
Miso Udon Noodle Soup
Skillet Roasted Edamame
Easy Sticky Teriyaki Tofu
Tangy Miso Salad Dressing
Carrot Ginger Salad Dressing
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
5 from 20 votes
(click stars to vote)
Vegan California Roll
This simple Vegan California Roll recipe tastes just like the original, but it's totally vegan! Homemade sushi is so fun to make, very affordable, and soooo tasty! The filling is made up of 6 simple ingredients that when combined taste just like the classic California roll but no fish are harmed 🙂
Servings: 4 (makes enough filling to stuff about 4 sushi rolls)
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Ingredients
For the sushi rice:
- 1 cup sushi rice
- ¼ cup seasoned rice vinegar
For the vegan imitation crab:
- 1 14oz (398ml) can hearts of palm, drained (not rinsed), and sliced into thin strips
- 3 tablespoons vegan mayonnaise
- ½ teaspoon paprika, plus more for sprinkling
- ¼ teaspoon salt
For the rest of the sushi roll:
- 4 - 6 nori sheets
- 2 - 3 tablespoons toasted sesame seeds
- 1 avocado, thinly sliced
- ½ cucumber, cut into thin strips
For serving (optional):
- soy sauce
- pickled ginger
- wasabi
US Customary - Metric
Instructions
To prepare the sushi rice:
Cook the rice according to the package directions. I simply added the rice to my rice cooker and hit the "sushi rice" button. If you do not have a rice cooker, try my stove-top sushi rice method. Once the rice is cooked, transfer the rice to a large bowl and pour over the seasoned rice vinegar. Stir and fold the rice to mix in the rice vinegar, it will start to get sticky. Continue to fluff it up regularly as the rice cools. Allow the rice to cool to room temperature before using it.
To make the vegan imitation crab:
To a large bowl, add the strips of the hearts of palm, along with the vegan mayonnaise, paprika, and salt. Gently toss to mix everything together.
To assemble the sushi:
For an inside-out roll (the difficult method): cut a sheet of nori in half. Lay down a sheet of plastic wrap. If you have a sushi mat you can wrap it in plastic wrap (I don't have one). Place the nori half on the plastic wrap. Wet your fingers to help prevent the rice from sticking to them, then take some sushi rice and press it on the nori in a thin even layer, covering the surface of the nori.
Sprinkle a few pinches of sesame seeds over the rice and gently pat them into the rice.
Flip the nori onto the plastic wrap so that the rice is facing down. Add a few slices of cucumber, and avocado down the center of the nori. Top with a few strips of the vegan imitation crab. Sprinkle some extra paprika on for color if desired.
Lift the edge of the plastic wrap and use it to help roll the nori and rice around the filling. Gently squeeze the roll in the plastic wrap so that it holds together.
With the plastic wrap still holding the roll together, wet a sharp knife, then use a gentle sawing motion to cut through the plastic wrap, cutting the roll into slices. (I picked up the tip of leaving the plastic wrap on to make cutting easier at a sushi restaurant). Once cut, gently peel off the plastic wrap.
For a regular sushi roll (the easier method): lay a full-sized sheet of nori on a clean work surface. Wet your fingers to help prevent the rice from sticking to them, then take some sushi rice and press it on a sheet of nori, leaving about 2 inches of exposed nori at the top. Add a few slices of cucumber, and avocado down the center of the nori. Top with a few strips of the vegan imitation crab. Sprinkle some extra paprika on for color if desired and some sesame seeds. Carefully roll the sushi up, and when you reach the top, lightly wet the exposed nori with water to help glue the roll closed, then finish rolling.Wet a sharp knife and use a gentle sawing motion to cut into sushi rounds.
Nutrition
Serving: 1serving (¼ of the recipe) | Calories: 465kcal | Carbohydrates: 70g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 229mg | Potassium: 2156mg | Fiber: 7g | Sugar: 18g | Vitamin A: 421IU | Vitamin C: 15mg | Calcium: 77mg | Iron: 3mg
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Author: Sam Turnbull
Cuisine: Japanese
Course: Appetizer, Main Course
Author: Sam Turnbull
Cuisine: Japanese
Course: Appetizer, Main Course
