Sushi is probably one of my top 5 favorite foods. Ever. The problem is that good vegan sushi is very VERY hard to find. And if you do find it, it’s ridiculously overpriced considering you’re just eating rice and veggies.
Finding inspired vegan sushi can be a challenge, unless you are blessed to have an amazing vegan sushi restaurant in your town (shout out to SHIZEN!). I find that most of the time I’m limited to rolls containing various permutations of avocado and cucumber. I miss the days when I could get all sorts of crazy Americanized sushi rolls, covered in spicy mayo sauces and filled with a variety of textured ingredients. This recipe is a first of what I hope will be many veganized sushi rolls. The “crab” mixture I use here can be used in so many other rolls, and even makes a great topping on an English muffin.
Looking for anything in particular?
Welcome to Monson Made This
Vegan Food for Everyone!
Hi! I’m Michael, and I’m obsessed with cooking vegan food and developing vegan recipes. I love reinventing my childhood (and even my adulthood) favorite foods into vegan works of edible art. I’ve been vegan for just over two years now, so join me on this journey of discovery in the plant-based world of incredible food. Click the YouTube link above to watch all of my videos, and don’t forget to follow me on Instagram.
- Pumpkin Spice Ramen with Spaghetti Squash Noodles and Char Siu Shiitakes
- The Best Way to Cook and Cut Spaghetti Squash (Whole Baked Spaghetti Squash)
- Vegan Trader Joe’s Pumpkin Spice Haul and Taste Test
- Vegan Thai Coconut Soup (Vegan Tom Ka Kai)
- Thai Style Vegan Garlic Noodles with Tofu (Gluten Free + Oil Free Option)