For about a year, I’ve been obsessed with all things curry. And that is playing out right here in this easy vegan curry sushi rolls recipe with broccolette, red pepper and cilantro. The rich nutty, coconut curry sauce gives this maki roll a little something special that’s only amplified by dipping it in soy sauce. I love this for summer, packed lunches, picnics or even as a snack.
This recipe makes ~3-4 vegan sushi rolls.
A few things…
- Broccolini and broccolette are basically the same thing. I chose them over broccoli, because I thought they would fit nicely inside the curry sushi roll. If you’re feeling ambitious (or thriftier!), you could attempt to slice a regular broccoli stalk into long strips and use it instead. Whether you want to save the florettes for another recipe or try adding them inside the roll, I’ll leave to you!
- No almond butter? Try smooth peanut butter. While I haven’t tried it, it feels right with the rest of the ingredients.
- Whether you use a sushi mat or not to make your rolls is up to you. I’ve never used one. I prepare the sushi on a dry, flat surface and then, start gently, but a bit firmly rolling up the side closest to the filling. So far, this has worked out very well for me.
- While I haven’t tried it, I think marinated baked tofu (homemade or store bought) and shredded carrots would be good substitutes or additions to this roll.
Please enjoy! And discover other UVK recipes, like Shiitake Mushroom Sushi Rolls, Avocado Cucumber Carrot Sushi with Sweet Chili Sauce, Tofu Sushi Rolls with Asparagus, Avocado, Cucumber and Vegan Wasabi Mayo, Grilled Sweet Potato Salad with Creamy Curry Dressing and more.
Curry Sushi Rolls with Broccolette, Red Pepper and Cilantro
¼ cup water
2 Tbsp shredded unsweetened coconut
1 Tbsp reduced sodium soy sauce
A small garlic clove
1 tsp curry powder
½ tsp peeled and finely chopped fresh ginger
½ tsp rice vinegar
3 Tbsp creamy almond butter (see notes above)
~8 broccolette
½ large red bell pepper, sliced into strips
Generous handful of cilantro
1. First, you’ll make the vegan sushi rice for the curry rolls by following this recipe.
2. Next, get started on the curry sauce for the sushi. Add the water, coconut, garlic, curry powder, ginger and rice vinegar to a high speed blender. Blend until the coconut is no longer discernible. Add the almond butter. Blend until completely smooth. If it’s a little thick, add more water until it’s the consistency that you like. Taste and adjust seasonings, if needed (more salt? soy sauce? curry powder?).
3. When the rice is cool enough the handle and the curry sauce is totally dialed-in, it’s time to assemble the vegan sushi rolls. Gather your nori sheets, veggies, cooled rice, a very sharp knife and let’s get it done.
4. On a flat, clean, dry surface (like a chopping board), lay your nori sheet shiny side down. Leaving a 1 inch space at the top, sprinkle some rice over the rest of the sheet. Wet your hands and pat down the rice into an even layer. Then, spread curry sauce across the rice closest to you and layer on some veggies (see photo above to the left)
5. Next, it’s time to roll up the curry sushi. Start from the bottom where the veggies are layered and then, roll the sushi towards the end with no sushi rice. If the seam isn’t sticking, wet your finger and run it along the seam. I usually do not need to do this. Then, place the sushi roll on a plate. Repeat the process of making rolls until you run out of sushi rice and filling. It should make ~3-4 rolls (see the photo above to the right)
6. Once all the rolls, it’s time to slice them. Wet the very sharp knife. Slice the rolls into pieces. And place the slices on a plate. Top the curry sushi with chopped cilantro, if you like. Serve with any remaining curry sauce or with soy sauce.