![Tortilla Sushi Rolls With Rice and Vegetables [Vegan] – One Green Planet](https://top-100-recipes.com/wp-content/uploads/2025/01/20171130_130817-2.jpg)
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These rolls offer a satisfying start, effortlessly prepared in no time. Consisting of a harmonious combination of rice and vegetable fillings wrapped in Mexican wheat tortillas and nori seaweed, they provide a refreshing cold dish experience. The addition of seaweed imparts a distinct flavour profile to the rolls, while also cleverly mimicking the appearance of traditional sushi. Here: Our wraps are customizable – simply fill them with your preferred combination of ingredients, including avocado, roasted red peppers, pickles, and peas, or opt for our signature rice option, whichever suits your taste buds best.
Vegan Tortilla Sushi Rolls with Rice and Vegetables
Ingredients for a Delicious Vegan Sushi Experience:
Couscous of Essentials:
* 1 cup cooked white or brown rice
* 1/2 cup finely chopped vegan cucumber
* 1/2 cup sliced avocado
* 1/4 cup sliced red bell pepper
* 1/4 cup sliced carrots
- 4 wheat tortillas
- 4 sheets of nori seaweed
- 1 cup cooked rice
- 1 avocado
- 1 can of roasted peppers
- 4 tablespoons peas
- 2-3 pickles
- 1 teaspoon sesame seeds
- Two tablespoons of sweet mustard, vegan cream cheese, or a suitable alternative sauce.
- a stream of soy sauce
Prepping Vegan Tortilla Sushi Rolls with Rice and Veggies: A Delicious Twist on a Classic Dish
- Position a translucent film square onto the counter surface, then carefully set a sheet of nori seaweed on top, allowing for effortless visual appreciation. Carefully spread the seaweed with a light coating of soy sauce or water using a kitchen brush, then position a pliable wheat tortilla on top. Apply gentle pressure with your palms to ensure a secure bond between the two components.
- Spreading the tortilla with a judicious amount of mustard or vegan sauce – your choice, whether it’s vegan cream cheese, hummus, ketchup, or the rich, velvety texture of guacamole. A delicate arrangement unfolds: a base of fluffy rice, generously portioned with deliberate gaps at either end and along the periphery, provides a sturdy foundation for the vibrant ingredients that follow. At the bottom edge, slender strips of fiery red pepper slices add a pop of color, while above, gentle mounds of creamy avocado wedges, refreshingly cool cucumber rounds, and tender peas await discovery.
- Roll out the tortilla, assisted by a translucent sheet (or opt for a sushi mat for added support). Unwind the roll and strip away the photographic film. Gently brush the tortilla’s edges with a thin layer of water or soy sauce to effectively seal and prevent fraying during cooking.
- Arrange thinly cut slices of tortilla roll on a platter, sprinkling with a pinch of sesame seeds for added texture and visual appeal. Serve immediately.
