Spicy Crispy Sushi Rolls – need I say more?

What about Vegan Spicy Crispy Rolls? You had me at vegan. 


My transition to a vegan and plant-based lifestyle was incredibly seamless. What has always stopped me from taking the leap, is the possible regret of missing out on my favorite foods. What has helped me to avoid these potential feelings? Realizing that I’m really not mission out at all. I’ve totally and completely embraced the vegan versions of pretty much every food. Guilt-free cooking is the way to go! 

Giving up meat, eggs, and dairy was so much easier than I ever imagined. Saying goodbye to pizza, take outs, and prepackaged meals was no problem. The only food that I’ve found myself missing is sushi, and specifically, Spicy Crispy Rolls. The most annoying part about this is that the only animal-based ingredient in these rolls is the spicy chipotle mayo! 

Since creating my own recipes, I’ve been a lot more adventurous with food. I make a lot of effort to create vegan dishes from scratch at home, and I’ve been thoroughly impressed with the results to date. 

Making good sushi is truly an art form, and although I will never have the skills of a true sushi chef, I decided to give it a try at home for fun. On a side note, I would have NEVER tried doing this before I went vegan. Forcing yourself to rethink how, and what you eat really inspires you to try something new each and every day. 

I was so curious to see if I would be successful at recreating the sushi flavors, and textures that I was so desperately missing. I can honestly tell you that the rolls I made at home tasted identical to the what you would expect in a traditional Japanese restaurant. 

Although I put a bit too much rice on the outside of the seaweed, it was really fun to learn even a little bit about what goes into creating delicious sushi. I took each roll as an opportunity to improve upon the last, and I never got tired of the flavors when I finally got the chance to eat them. 

If you’re looking for an additional roll idea, I recommend trying sweet potatoes, red peppers, and cucumber for a lighter vegetable version. Once you get used to rolling, you can experiment so much. 

Spicy Crispy Rolls have always been the most delicious sushi in my mind, and by finally giving in to my craving, my fear of missing out totally disappeared. It’s super empowering to know that I have the freedom and flexibility to make sushi anytime a craving happens upon me. 

Give this one a try, and have fun in the kitchen!

Prep Time & Assembly Time: 45 minutes

Makes: 60 – 80 sushi pieces 

Ingredients

4 Cups of Uncooked Sushi Rice 

10 Sheets of Seaweed

2 Ripe Avocados 

2 Cups of Panko Bread Crumbs 

1 Cup of Vegan Mayonnaise

4 Teaspoons of Sriracha 

2 Limes

Directions

1. Measure out 4 Cups of Sushi Rice, and rinse under cold water in a colander. Depending on the brand of rice that you choose, it is advisable to soak the rice in water for 20 minutes prior to cooking. 

2. For every 2 Cups of Rice, add 3 Cups of water into a large pot. Turn the stove onto high heat and bring the rice and water to a boil. Once boiling, turn heat to low, and cover for 20 minutes. Once tender, and the water has been fully absorbed, set the rice aside to cool. 


3. Slice the avocados length-wise, rotating your knife all the way around the pit. Split in half, and remove the pit. Slice each side into long pieces about 1/4 inch thick. Place the pieces on a plate, and put into the fridge until you’re ready to assemble. 


4. To make the spicy mayo, add 1 cup of vegan mayonnaise into a bowl, and stir in 4 teaspoons of Sriracha. 


Test the heat of sauce as you go, and keep adding Sriracha until the consistency is runny.


Next, whisk in the juice of two limes. Mix well, and set aside. 


5. Empty the Panko bread crumbs into a bowl, and create an assembly line for the prep work. 


6. Start by covering your cutting board with plastic wrap. Grab a sheet of seaweed, and place the rough side up. Wet your fingers in water, and grab a handful of rice. 

7. Press the Rice into the seaweed, and spread a thin layer that covers the entire surface. 


8. Once covered, flip the seaweed over, rice side down, and lay two slices of avocado about 2 inches from the top. Place two more slices about 1/2 inch down. 

9. Sprinkle the Panko crumbs between the avocado slices – roughly 2 tablespoons. Next, drizzle 1-2 teaspoons of the spicy mayo on top of the Panko. 


10. Grab the seaweed, closest to the avocado slices, and roll forward. Make sure that the seaweed folds in all of the ingredients in the first roll. Once secure, continue to roll tightly until you have formed an even cylinder. 


11. Coat your fingers in water, and shape the roll with your hands. Make sure that everything is tightly packed inside, by holding the roll firmly for a few seconds. 

12. Grab a sharp knife, and wet under water. Slice the sushi into about 1-2 inch pieces (depending how thick you want them to be), making sure to wet your knife in between each cut. Each full roll should produce 6-8 pieces. 


Serve with soy sauce, wasabi, and ginger!