Vegan Sushi Rolls

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
• 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!