Vegetarian California Roll

Modified for digestive issues

2026-07-22T09:35:00.467Z • 30 mins prep + 15 mins cook

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• For the sushi rice:
• 1 cup sushi rice, uncooked
• For the vegan imitation crab:
• 1 can heart of palm drained (not rinsed), and sliced into thin strips
• 3 tbsp mayonnaise
• 1/2 tsp paprika
• 1/8 tsp salt
• For the rest of the sushi roll:
• 4 - 6 nori sheets
• 2 - 3 tbsp toasted sesame seeds
• 1/2 avocado, sliced
• 1/2 english cucumber, julienned
• 2 carrots, julienned
• For serving (optional):
• 1 tbsp soy sauce
• 1 tsp fresh ginger, minced
• 1/2 tsp wasabi (optional)

Instructions

1. Cook sushi rice according to package directions. Fluff gently with a fork and allow to cool to room temperature before use.
2. To a large bowl, add the drained and thinly sliced hearts of palm. Add the mayonnaise, 1/2 tsp paprika, and 1/8 tsp salt. Gently toss to combine, creating a vegan 'crab' mixture.
3. To assemble inside-out rolls (more difficult method): cut a sheet of nori in half. Lay down a sheet of plastic wrap. Place the nori half on the plastic wrap. Wet your fingers to prevent rice from sticking, then take a thin, even layer of sushi rice and press it onto the nori, covering the entire surface.
4. Sprinkle a few pinches of sesame seeds over the rice and gently pat them into it.
5. Flip the nori onto the plastic wrap so the rice faces downward. Add a few thin slices of cucumber and carrots down the center of the nori. Add 1/8 of a thinly sliced avocado per roll next. Top with a few strips of the vegan imitation crab mixture. Sprinkle additional paprika for color if desired.
6. Lift the edge of the plastic wrap and use it to help roll the nori and rice around the filling. Gently squeeze the roll to hold it together.
7. While the roll is still wrapped in plastic, wet a sharp knife with water. Using a gentle sawing motion, cut through the plastic wrap and roll together to create even slices. Once cut, carefully peel away the plastic wrap from each slice.
8. To assemble regular (easier) rolls: lay a full-sized sheet of nori on a clean work surface. Wet your fingers, then take a thin, even layer of sushi rice and press it onto the nori, leaving about 2 inches of nori exposed at the top.
9. Add a few thin slices of cucumber and carrots, 1/8 of a thinly sliced avocado, and a few strips of the vegan imitation crab mixture down the center of the rice. Sprinkle sesame seeds and additional paprika for color if desired.
10. Carefully roll the sushi tightly. When you reach the exposed nori at the top, lightly wet it with water to seal. Finish rolling completely.
11. Wet a sharp knife and use a gentle sawing motion to cut the roll into even rounds.
12. Serve sushi rolls with soy sauce and wasabi on the side.

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

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