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).
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:
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. 🙂
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:Print
\”California-Style\” Vegan Sushi Rolls
- Yield: 2
- Category: Main Dish
- 4 toasted nori sheets
- 1/2 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
- 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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