Sushi. Is there anything better? While people normally associate sushi with raw fish, it actually lends itself really well to a variety of vegetables, most notably the humble avocado. There is something so delicious about the combination of sushi rice, seaweed and avocado with a little soy sauce to dip it in. There are so many other choices besides just avocado that you can use too, and it’s really just a matter of what you like. Dragon rolls are typically made with some type of fish (usually eel or shrimp), but this version uses tofu to get that meaty texture instead. They are always served inside out with the rice on the outside and topped with sliced avocado and a spicy mayo sauce.
Veggie Dragon Roll [Vegan]
To Make the Sushi Rice:
- 1 1/2 cups dry sushi rice
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
To Make the Roll:
- 2 nori sheets
- 1 cucumber, cut into thin strips
- 1 carrot julienned
- 1 package smoked tofu, cut into strips
- 4 asparagus spears, blanched
- 3 avocados
To Make the Dressing:
- 1/4 vegan mayonnaise
- 1 tablespoon hot sauce
- 1/2 teaspoon tamari or soy sauce
- 1-2 teaspoons non-dairy milk
To Top (Optional):
- Toasted sesame seeds
- Pickled ginger
- Tamari or soy sauce
- Add the vinegar, salt, and sugar to a small bowl and mix well until combined.
- Cook the rice according to the instructions on the package. Make sure you buy rice made specifically for sushi—if you get plain white rice it won’t be sticky enough. Once the rice is cooked and has cooled slightly, add it to a large bowl along with the vinegar dressing and mix.
- Make the spicy mayo by combining all ingredients and mixing well. If your sauce is a bit thick, add a little non-dairy milk until you get the consistency you want.
- Take your bamboo rolling mat and cover with cling film on both sides, so that it is entirely covered. The cling film should stick to itself easily.
- Place a sheet of nori on the bamboo mat and add a handful of the sticky rice to the top, making sure you spread the rice out evenly to the edges. Don’t add too much as you could end up with a monster roll. Use the bowl of water to rinse off any rice that has stuck to your fingers.
- Now place some of your veggies at the end closest to you. Using the mat, start to roll the sushi up. Rolling away from you, make sure you give the roll a little squeeze each time to press the rice and vegetables together. Continuing rolling until you get to the end of the sushi (the roll will stick to itself).
- Take half an avocado, peel it and slice it thinly. Using the back of your knife, press down on the avocado to flatten it out slightly. Then, using the knife again, scoop up the sushi and place on top of your roll.
- Take a piece of cling film and place it over the top of the roll. Using the bamboo mat, press down firmly on top to squish the avocado into the rice. Leaving the cling film in place, cut your roll into 6-8 pieces (the cling film helps the avocado stay in place).
- Transfer the sushi roll to a plate and top with dollops of the sriracha mayo and sesame seeds and serve with tamari or soy sauce, ginger, and wasabi. Enjoy!
Before you begin, you will also need a bamboo rolling mat, sharp knife, cling film, and a bowl of water to dip your hands into.