This vegan sushi recipe is packed with healthy fats, protein, nutrients, and FLAVOR! Super easy to make and prepare in advance for a quick on-the-go meal.
INGREDIENTS:
- Quinoa (I used white quinoa)
- Canned hearts of palm (2-3)
- Rice vinegar
- Coconut aminos
- Sushi nori (seaweed wraps)
- Onion powder
- Garlic powder
- Chili powder
- 1 medium lemon
- 1-2 Cucumbers
- 1-2 Large carrots
- 2-3 Avocados
- Pink Himalayan salt
- Black pepper
- Follow Your Heart Soy-Free Avocado Oil Mayo OR See the bottom for a vegan mayonnaise recipe
- Sriracha
INSTRUCTIONS:
- Start off by marinating your canned hearts of palm. Drain and rinse your hearts of palm and add them to a large bowl with a lid.
- Add 2 tablespoons (tbs) of coconut aminos, 1 teaspoon (tsp) of rice vinegar, 1/2 tsp each of garlic and onion powders, 1/4 tsp of chili powder, the juice of 1/2 a medium lemon, and pink Himalayan salt + black pepper to taste. Stir to thoroughly coat, attach the lid, and allow your hearts of palm to marinate for a minimum of 4 hours up to overnight.
- Boil 2 cups of quinoa in 4 cups of spring or filtered water. Allow quinoa to cook until all of the water has been absorbed and the quinoa is light and fluffy.
- Add in 3 tbs of rice vinegar and pink Himalayan salt to taste. Don't drown your quinoa in salt, but don't be shy with it either.
- Peel your carrots and cut them into thin strips, about 2 inches long. Steam the carrots to soften them. Steaming is optional but recommended due to the rough nature of carrots.
- Peel and dice your cucumber into tiny squares.
- If using the Follow Your Heart Avocado Oil Mayo, add 1/2 cup + 2 tbs of mayo to a small bowl along with 1 tbs of sriracha. I personally do not like my food HOT, so this ratio provides a very mild but flavorful spicy vegan mayo. Add as much sriracha as you please until you get to your desired spiciness.
- If making your own mayo, add the desired amount of sriracha to the following recipe:
-
Homemade Vegan Mayo Recipe
- 1 cup hemp seeds
- 1 tbs olive oil
- 1/2 tsp pink Himalayan salt
- 2 tbs tahini
- 1/2 a key lime
- 3/8 cup spring water
- 1/4 a small onion
- Blend all ingredients until smooth
-
Homemade Vegan Mayo Recipe
- Sautee your hearts of palm if desired, or leave it raw.
- Take one sheet of sushi nori and place it on a flat surface, rough side up.
- Spread a layer of quinoa across the nori sheet, leaving just about an inch uncovered at the top of your sheet.
- Spread your spicy vegan mayo across about 1/4 of the quinoa layer you just added.
- Layer on your hearts of palm, carrots, cucumbers, and avocado.
- Roll the nori sheet, wetting the inch you left uncovered to allow the sushi roll to seal. For a visual tutorial, click here.
- Cut your vegetarian sushi roll if desired, or eat it like a wrap like I did.
- Serve
If you enjoyed this vegetarian sushi recipe, be sure to check out our plant based Ebooks for more recipes and meal inspo!