Avocado Cucumber Carrot Sushi with Sweet Chili Sauce

This recipe for vegan (or vegetarian) avocado cucumber carrot sushi rolls with sweet chili sauce is the perfect summer meal. It’s flavorful, refreshing, crunchy and loaded with a sweet garlicky sauce. It uses one of my favorite condiments, Mae Ploy Sweet Chilli Sauce, which you can find all over the U.S. at major grocery stores.

A few things…

• ・This avocado cucumber carrot sushi recipe takes time. You’ll need to make the sushi rice, allow it to cool a bit, slice some veggies, assemble the rolls, and then, slice them up.

• ・I’ve never used a sushi mat to roll sushi, so this recipe doesn’t use one. I place the nori sheet on a dry surface, add the rice and filling, and then, roll it by hand.

• ・No sweet chili sauce? You can skip it or make a DIY version (sriracha sauce + agave + a dash of garlic powder). That said, the prepackaged variety is very nice and serves the overall flavor well.

• ・After refrigerating overnight, they were still good the next day, but always use your best judgement with any leftovers from any recipe.

This recipe for vegan avocado cucumber carrot sushi makes 3-4 sushi rolls. Making it at home takes time, but has a delicious outcome!

Discover more UVK recipes, like Vegan Mango Hand Roll Sushi, Tofu Sushi Rolls with Asparagus, Avocado, Cucumber and Vegan Wasabi Mayo, Slow Cooker Vegan Cabbage Rolls with Sauerkraut Tomato Sauce, Vegan Collard Green Rolls with Smoky Jackfruit and Sweet Potato and more.

Avocado Cucumber Carrot Sushi with Sweet Chili Sauce

1 batch of sushi rice

½ English cucumber, cut in long strips

½ large avocado, sliced

½ cup shredded carrots

The green stalks of 1-2 scallions (Do not chop into pieces. Keep the individual stalks intact)

A handful of fresh cilantro, leaves on the stems

Sweet chili sauce, to drizzle (I used Mae Ploy Sweet Chilli Sauce)

3-4 nori sheets

1. 1. Make the sushi rice by following this recipe. While the rice is cooling, cut the avocado, cucumber, carrots, cilantro and scallions for the sushi.

2. When the sushi rice is cool enough to handle, place a sheet of nori on a dry, flat surface. Sometimes, I lay down a piece of parchment and place the nori on top of it. Other times, I place the nori sheet on a dry chopping board.

3. Then, sprinkle some cooled sushi rice over the nori sheet. The rice doesn’t need to be perfect. Leave about 1 inch at the top with no rice on it (see photo above)

4. Get your fingertips wet, and pat down the rice until it’s in an even layer. Continue to leave 1 inch at the top with no rice (see photo above).

5. Add some cucumber strips, avocado, some shredded carrots, sprigs of cilantro, green scallion stalks, and a light drizzle of sweet chili sauce to the side furthest from side with no sushi rice (see photo above).

6. Using your hands, roll the sushi up. Start with the end closest to the avocado cucumber carrot filling, and roll it towards the end without any sushi rice.

7. When you’ve finished rolling the avocado cucumber carrot sushi, move it to a dry plate or chopping board with the seam side down. If the seam isn’t sticking, you can get your finger wet and run it along the seam to seal the roll. Most of time, I don’t need to do this, because the seam sticks without requiring it.

8. Continue making vegan avocado cucumber carrot sushi rolls until you run out of rice. It should make 3-4 rolls. If you have any extra veggies, reserve them and use as a garnish before serving.

9. Using a really sharp knife, slice the vegan avocado cucumber carrot sushi rolls into pieces. Sometimes, I get my knife wet before slicing, because it tends to work better.

10. Arrange the sushi on a plate. Garnish the plate with any remaining veggies from the sushi filling. Drizzle the vegan avocado cucumber carrot sushi with a little more sweet chili sauce. Serve.