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Kimchi Cucumber and Avocado Sushi
[Vegan, Gluten-Free]

PV By: Parsley Vegan

Author Bio

Easy vegan recipes that anyone can master. Just this small town vegan food blogger trying to... Read More

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Kimchi Cucumber and Avocado Sushi [Vegan, Gluten-Free]

Dairy Free

This easy sushi roll is great because it takes almost no time to make, it's absolutely delicious, and the spicy 'mayonnaise' that is drizzled on the top is too good for words. The sushi's flavor is a delicate balance – the cucumbers offer the freshness, avocados offer the creaminess and... Read More

Ingredients You Need for Kimchi Cucumber and Avocado Sushi [Vegan, Gluten-Free]

For the Sushi:

Sushi rice, cooked as per package instructions
Cucumber, julienned
Avocado, sliced
Kimchi, thinly sliced
Nori sheets
Sesame seeds

For the Sauce:

1/4 cup raw cashews
1/4-1/2 cup unsweetened cashew milk or water
1 tablespoon Sriracha (or other hot sauce), or to taste
1 teaspoon lime juice
1/4 teaspoon black pepper

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How to Prepare Kimchi Cucumber and Avocado Sushi [Vegan, Gluten-Free]

Cook the rice as per the package's instructions. Once it's cooked, let it cool a bit until it is easy to handle.
Lay down a nori sheet and place some rice over about one-third to one-half of the sheet.
Layer the remaining sushi ingredients into a single line in the middle of the rice section.
Roll the sushi using a sushi mat or just your hands. Make sure to wet the end of the nori sheet with some water to help it stick.
Lay down the roll on the side where the nori sheet it sticking to itself until you are done with all the rolls.
Cut the rolls into bite-sized pieces.
Make the spicy mayonnaise-style sauce by blending the cashews, cashew milk (or water), Sriracha, lime juice and black pepper.
Drizzle it on top of sushis and serve as is or with a bit of soy sauce in a sauce bowl.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.