Carrot lox is not just for bagels … it’s also great in sushi! These velvety, smokey and vibrantly orange carrot strips work well sandwiched between sushi rice and fresh avocado to create a colorful roll that’s kicked up a notch with a few squirts of sriracha.
Making your own vegan sushi at home is fun, and if you’ve never rolled your own sushi, it’s easy and there are tons of YouTube tutorials out there. Check out more of my vegan sushi creations here!
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SPICY CARROT LOX AND AVOCADO SUSHI
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hours 15 minutes
- Yield: 4 rolls 1x
Ingredients
FOR THE SUSHI RICE
- 1 cup sushi rice
- 1 cup water
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
FOR THE FILLING
- 1 cup prepared carrot lox
- 1 TB vegan mayo (I used Vegenaise)
- 1 TB to 1 tsp sriracha
- ½ avocado, sliced
- 4 toasted nori sheets
Instructions
- To make the sushi rice, place the rice and water into a rice cooker and cook according to the manufacturer instructions. Once done, season with the rice vinegar, sugar and salt and set aside to cool.
- To make the filling, combine the prepared vegan lox with the vegan mayo and sriracha.
- To assemble the rolls, divide the cooled rice into 4 portions. Slide a sushi mat into a large Ziploc bag or cover with plastic wrap. Place one sheet of nori, shiny side down, on the mat. Moisten your fingers with some water to prevent rice from sticking to them, then spread the rice evenly over the nori sheet, leaving about an inch exposed at the top.
- Divide the lox into 4 portions. With the exposed end away from you, form a thin line of the lox along the side closest to you, adding a couple slices of avocado. Roll the sushi away from you, gripping the mat tightly but gently. Once rolled, seal the end with water or add a few grains of rice to the end to help seal. Now cut the sushi in half with a very sharp knife (I run the blade under scalding water for a cleaner cut), then each half into halves, then those halves into halves to make 8 pieces.
- Place onto a serving plate, repeating the process to make 4 rolls. Serve with soy sauce, wasabi and pickled ginger, if desired.
How is the actual carrot lox itself made?
Your food is always amazing!
Thanks Dinorah. 🙂 The recipe is linked in the first sentence in the post, but I updated the recipe card to include a link to the carrot lox recipe as well. Enjoy!
Great images and wonderful food!
Thank you, Keith! 🙂
Fantastic. First experience making sushi and other than your lox bagel, my second experience with carrot lox. Complete scratches my sushi itch and the end result was totally worth the wait. Thank you for another fantastic recipe! Your delicate and fun recipes keep us going during these quarantine times. 🙂
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Courtney, I am so happy that you have enjoyed the recipes, especially during this time. Thanks for your kind feedback, and stay safe and well!
Finished sushi rolls were great; however, peeling the roasted carrots was a b . . . .! Any tips? Also, I had carrot lox mixed with spicy mayo left over and used for another roll the next day. I found the lox much more lox-like. Perhaps the additional day of marinating (marinated 2 days originally) or the addition of sriracha. Thanks for the vegan recipes. I plan to use this page often!
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Yes, I agree peeling the carrots is a little time consuming, but have unfortunately found no shortcut. Once you can peel the skin off (pulling horizontally) you can use a mandoline to get thin slices. I am glad you enjoyed the sushi!