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: Appetizer, Dinner
- Method: Baked
- Cuisine: American, Japanese
- Diet: Vegan