Hearts of Palm Sushi Rolls (vegan)
Hearts of palm are tender and flaky, making them the star ingredient in these delicious vegan California rolls.
Equipment
Ingredients
Filling
- 3 stalks hearts of palm, drained & dried from can
- 2 tablespoons vegan mayonaise
- 1-2 teaspoons sriracha pending your spice preference
- 1/4 cup celery diced
- 3 tablespoons onion diced
- 1 teaspoons prepared horseradish prep
- 1/2 avocado or cucumber optional, cut vertically into long slices
Other Ingredients
- 2 1/4 cups cooked sushi rice or 3/4 cup dry
- 1 1/2 tablespoons rice vinegar
- 2-3 large nori sheets
- 1 tablespoons sesame seeds optional
Instructions
- Season cooked sushi rice with rice vinegar. Mix to combine. Allow rice to cool completely.
- Ensure hearts of palm are relatively dry- I like to squeeze them over the sink to get the water out.
- Combine hearts of palm, vegan mayo, sriracha, celery, onions, and horseradish in small food processor.
- Blend until chopped finely but not mushy consistency.
- Scoop 1 large spoonful of filling onto rice/seaweed, and spread evenly across. Add avocado slices (optional).
- Roll sushi. Cut. Top with sesame seeds if desired.
- Filling will make about 3 rolls, depending on scoop size.
Notes
Storage: Store leftovers in refrigerator for up to 5 days (though consider not using avocado if you anticipate leftovers as it will brown within a day). Do not freeze.
Nutrition
Calories: 211kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 111mgPotassium: 92mgFiber: 2gSugar: 1gVitamin A: 128IUVitamin C: 3mgCalcium: 37mgIron: 1mg
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