Description
This vegan California roll has everything you love about the classic—creamy avocado, crisp cucumber, and savory, flaky crab—just made 100% plant-based. The secret? Hearts of palm seasoned with dashi powder for that perfect umami depth, all wrapped up in seasoned sushi rice and toasted nori. It’s simple to make, packed with flavor, and so good, you might never need takeout again.
Ingredients
for the vegan crab
- 1 (14-ounce) can hearts of palm, drained
- 1/4 teaspoon sugar
- 1/2 teaspoon dashi powder
- pinch salt
- 1 tablespoon vegan mayo
- sriracha (optional, to taste)
for the sushi rice
- 1/2 cup sushi rice
- 1/2 cup water
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
to assemble
- 2 toasted nori sheets
- 1 mini cucumber, thinly sliced with a mandoline
- 1/2 avocado, thinly sliced with a mandoline
- 1 tablespoon sesame seeds, divided
to serve
- wasabi
- soy sauce
- pickled ginger
Instructions
make the vegan crab
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silpat.
- Shred the hearts of palm using a fork, then roughly chop.
- Soak in cold water for 10 minutes to mellow the flavor. Drain well and press out excess moisture (use two sieves or a clean kitchen towel).
- Bake for 10 minutes, stir to redistribute, then bake for another 10 minutes. The hearts of palm should be slightly dry but not browned.
- Season with sugar, dashi, and salt. Stir in vegan mayo (and sriracha, if using). Chill for at least 1 hour or overnight.
prepare the sushi rice
- Rinse sushi rice in cold water, gently rubbing the grains. Repeat 3-4 times until water runs clear.
- Cook in a rice cooker with ½ cup water (or per manufacturer instructions).
- Season with rice vinegar, sugar, and salt. Gently mix and let cool to room temperature.
assemble the rolls
- Prep the sushi mat: Slip a bamboo mat into a gallon-sized Ziploc bag (or wrap in plastic wrap).
- Lay a nori sheet (shiny side down) on top.
- Wet your fingers and evenly spread half the sushi rice over the nori. Sprinkle with half the sesame seeds and gently press down.
- Flip the nori over so the rice is facing down.
- Layer the fillings: Arrange cucumber, avocado, and about ⅓ of the vegan crab mixture along the lower third. Don’t overfill—too much will cause the roll to burst!
roll it up
- Lift the edge of the nori and roll it over the filling, tucking it in gently.
- Use the bamboo mat to apply light pressure, shaping a tight roll.
- Continue rolling while pressing gently to seal. Run a damp finger along the seam to secure.
- Repeat with the second roll.
cut & serve
- Dip a sharp knife in hot water, dry with a towel, and cut the roll in half.
- Cut each half into four equal pieces using smooth, swift strokes (clean the knife between cuts).
- Serve with wasabi, soy sauce, and pickled ginger.
Notes
- Storage: Sushi rolls are best eaten fresh, but if needed, wrap tightly in plastic wrap and refrigerate for up to 6 hours. Let them sit at room temp for a few minutes before eating to soften the rice.
- Make Ahead: The vegan crab mixture can be made 1 day in advance and stored in an airtight container in the fridge for the best texture and flavor.
- Sushi Rice Tips: Sushi rice is best fresh, but if prepping ahead, keep it covered at room temp for up to 2 hours—never refrigerate, or it’ll turn dry and hard.
- Easier Rolling: Use a bamboo mat wrapped in plastic for easy rolling and shaping. Press firmly but don’t squash the roll!
- Slicing Tip: For clean cuts, dip your knife in hot water, wipe it dry, and slice in one swift motion.
- Leftovers Hack: Not in the mood to roll? Turn everything into a California Roll Bowl! Just layer the rice, avocado, cucumber, and vegan crab in a bowl, drizzle with soy sauce or spicy mayo, and enjoy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Baked
- Cuisine: American, Japanese