Vegan Cream Cheese and Veggie Sushi
When you want sushi but you also want something rich and indulgent, make vegan cream cheese veggie sushi! Stuffed with a vibrant mix of cucumber, carrots, asparagus, and scallions, plus a slathering of rich, dairy-free cream cheese, these vegan sushi rolls are fun to make and totally addictive.
Servings: 2
Calories: 348kcal
Equipment
Ingredients
For the Rice
- ⅔ cup sushi rice
- ¾ cup water, plus more for soaking the rice
- 1 tablespoon rice vinegar
- ¾ teaspoon salt
- ½ teaspoon organic granulated sugar
For the Filling
- 4 asparagus spears, trimmed
- 1 small carrot, cut into matchsticks
- ½ cucumber, seeded and cut into matchsticks
- 2 scallions
- ¼ cup vegan cream cheese (store-bought or homemade)
For Rolling and Serving
- 2 nori sheets
- Toasted sesame seeds
- Wasabi
- Soy sauce
- Pickled ginger
Instructions
- Place the rice into a small saucepan and cover it with cold water. Let it sit for 20 minutes, then drain the water and return the rice to the pot.
- Add the ¾ cup of water, rice vinegar, salt, and sugar. Stir, then place the pot over medium heat. Bring the water to a boil, cover the pot, and reduce the heat to a low simmer. Let the rice cook for about 20 minutes, until the liquid is all absorbed. Turn off the heat and let the pot sit covered for 10 minutes. Uncover the pot and fluff the rice with a fork.
- Prepare your fillings while the rice cooks. Fill a bowl with ice water, then place a medium pot of water over high heat. Bring the water to a boil, then add the asparagus and blanch it for about 1 minute, until bright green. Transfer the asparagus to the ice water and let it sit for 1 to 2 minutes, until cool.
- Place a sheet of nori on a bamboo mat. Fill a small bowl with water and keep it handy while you roll your sushi.
- Spread half of the rice in an even layer over your nori sheet, wetting your hands with the water in the bowl as needed to prevent the rice from sticking to them. Take half of your cream cheese and use your hands to shape it into a snake (or spoon or pipe it), then arrange it over the rice, about an inch or two from the edge of the nori. Arrange half of your remaining fillings in a strip with the cream cheese.
- Carefully roll the end of the nori closest to you over your veggie strip, tucking and squeezing to get it nice and tight. Continue rolling until you reach the end (see Note).
- Take your roll and place it, seam-side down, on a cutting board. Using a large, sharp knife, cut into eight pieces. Wipe the knife down with a wet cloth between cuts. Sprinkle the pieces with toasted sesame seeds.
- Repeat the process using the remaining ingredients to make a second roll.
- Serve with wasabi, soy sauce, and pickled ginger.
Notes
Need help with rolling technique? Watch this super short video demonstrating how to roll maki sushi.
Nutrition
Serving: 1roll | Calories: 348kcal | Carbohydrates: 61g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1017mg | Potassium: 354mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5641IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg