“California-Style” Vegan Sushi Rolls

"California-Style" Vegan Sushi Rolls from Carrie on Living

I want to share with you these easy, vegan sushi rolls I made for lunch on Saturday for something different than my normal giant salad. I use toasted nori sheets that I buy in a package of 50 from my health food store. They don’t need to be warmed up or anything, you just lay them on a cutting board to fill them up (note: you can also buy untoasted nori, but I think they taste a little too much like seaweed when they’re raw).

"California-Style" Vegan Sushi Rolls from Carrie on Living

I decided to make mine “California-style” with tons of shredded veggies, hummus, bell pepper, onion, and avocado. One of my latest healthy habits is shredding various vegetables in my food processor each week and then putting them into everything. Here is the giant container of cabbage and carrots I shredded that will be consumed this week:

"California-Style" Vegan Sushi Rolls from Carrie on Living

It’s nice to start with some kind of creamy filling like my Roasted Garlic Hummus, for example. Then, you can just layer in your other veggies, being careful not to overfill. Just think of it like a burrito. :)

"California-Style" Vegan Sushi Rolls from Carrie on Living

Some sliced red bell pepper, red onion, and avocado makes it even tastier. Then, when you are satisfied with your filling, you just roll up the nori and use a sharp knife to slice the roll in half:

The printable recipe:

"California-Style" Vegan Sushi Rolls
 
2 servings
Author:
Recipe type: Main Dish
Serves: 2
Ingredients
  • 4 toasted nori sheets
  • ½ cup hummus (I recommend my roasted garlic hummus)
  • 1 red bell pepper, sliced
  • 1 cup shredded carrots and cabbage
  • 2 tablespoons minced red onion
  • 1 medium avocado
Instructions
  1. Place the nori sheets on a flat surface for filling. Slather the hummus on each sheet, topped with bell pepper, shredded vegetables, onion, and avocado. Roll each sheet into a burrito and use a sharp knife to slice each roll in half. Serve cold.

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Comments

  1. says

    That wrap looks delish- and thanks for the food processor tip- so smart! I love seaweed!

    The photos are stunning-thank you for sharing some sunshine. xo

  2. says

    Mmmm I love nori rolls! It’s funny, I always keep them raw, but I like the idea of putting hummus in as a spread. I eat the raw ones – I think they taste great =)
    And whale watching! Very cool – I want to try this out too. I think they have it near where I am as well.

  3. Jeanne says

    Hi Carrie!
    I would love to do a whale watching trip, what a fabulous experience you had.

    I just came back from Fuhrman’s Italy getaway and we had Nori rolls one day at lunch, but instead of hummus they used grated raw cauliflower. It looked like rice but tasted very good.

    Take care,
    Jeanne

    • says

      Hi Jeanne! I just e-mailed you to ask you more about your trip. It sounds fantastic. Plus, I love the idea of using grated cauliflower in a nori roll.

  4. says

    LOVE the Day out at Sea photos! That California Wrap looks amazing, too!
    I’m totally LOVING your App! SOON I will be posting your Herb Dressing on my blog! I will let you know when it’s up!

  5. Patty says

    Hi Carrie, Yes, I agree, this weekend did go by so fast. I was so busy this weekend, but it feels good to have accomplished so much, and now I can enjoy the fruits of my labor. :) That’s so cool that you got to see some whales! I’m happy you had a wonderful day. Thank you for the new vegan sushi rolls recipe, and the idea on pre-shredding veggies for the week. I’ll plan to do this too, because I think it’s a great idea for getting even more veggies in to the week conveniently. And, I’ll definitely make the vegan sushi rolls soon. They look so delicious and refreshing. Hip surgery for me tomorrow….and I’m all ready now. Just making a few more recipes to freeze today. Your blog will keep me company while on sick leave. I’m loving your app, and I’m telling folks about it. I’ll remember to go on iTunes this week and rate it.

  6. says

    Wow, yours look so pretty. I usually scoop the pulp from my juicer into mine and mix with my carrot mayo or raw caramelised onions. Generally, mine end up a bit of at (tasty) mess.
    The whale watching sounds awesome and Santa B looks so tranquillo! Don’t you just love Cali?!

    x

    • says

      Thanks, India-Leigh! Ohhhh, great idea to use juicer pulp in a nori roll. And, yes, I LOVE living in California, especially at the beach. :)

  7. Diane says

    Looks great! What an interesting use of nori sheets. These will be on my soon to-do list. By the by, I made the almond butter banana muffins … another keeper! … sooooo quick and delicious. Next time I think I’ll include chopped walnuts too.

  8. Anja says

    Would love to get your app but it is available for iPhones only, isn’t it?
    Love to read your blog and get inspired. :)

  9. says

    I am going to look for Nori sheets when I go to WF next time. I like your idea of shredding veggies at the beginning of the week to use up during the week. Makes sense to me! I would be more adapt to use them when they are prepped and ready for me to throw in something! :) The rolls look delicious! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    The party will be GREAT this week! We are giving away a tote full of goodies from Namaste Foods! The items are gluten free and allergy friendly! Can’t wait to see what you bring to the party!

    Cindy from vegetarianmamma.com

  10. says

    Carrie ~
    I just made your California-style nori rolls for lunch. Tried just one to see if I’d like it & had to make numero dos! Yummy! It’s weird how filling they are. I’m thinking black bean noodles as a filler too!

    You always have such good ideas… things I’d never think of! You rock!

  11. Sadie says

    Your sushi looks amazing! I already love using nori as a sandwich wrap and can’t wait to try this variation. BTW, has your nori ever become soggy when you make wraps with “wet” spreads like hummus? I made a wrap once with a nut pate and the nori became very chewy (not good eats).

    • says

      Hi Sadie! I have not had that problem with the nori getting soggy, probably because I eat the rolls pretty soon after I make them. I also like to toast the nori first (or you can buy it pre-toasted) and I think that helps keep it crisp.

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