35+ Delicious Friday Vegan Sushi Recipes to Spice Up Your Weekend

Looking to add some fun and flavor to your Friday night dinner? Vegan sushi is the perfect way to wrap up your week with vibrant, healthy, and delicious bites.

Whether you’re a seasoned sushi lover or new to making sushi at home, these 35+ vegan sushi recipes will help you create a variety of rolls, bowls, and even creative variations that everyone will love.

From fresh veggies to plant-based proteins, you’ll find the ideal combination to satisfy your sushi cravings without the fish.

Grab your bamboo mat, gather your ingredients, and get ready for a sushi-filled Friday night!

35+ Delicious Friday Vegan Sushi Recipes to Spice Up Your Weekend

Whether you’re hosting a sushi night or preparing a casual Friday dinner, these 35+ vegan sushi recipes are sure to impress.

Packed with fresh ingredients and bursting with flavor, these dishes are the perfect way to end your week on a high note.

Plus, they’re customizable, so you can get as creative as you want!

From simple avocado rolls to elaborate sushi bowls, these recipes are not just for Fridays—feel free to make them any day of the week.

So, roll up your sleeves, get in the kitchen, and enjoy your plant-based sushi adventure!

Cucumber and Avocado Sushi Rolls

These Cucumber and Avocado Sushi Rolls are a light, refreshing, and low-carb vegan sushi option. With crisp cucumber, creamy avocado, and a simple seasoning, this recipe delivers a satisfying sushi experience with a fraction of the carbs. Perfect for a keto-friendly lunch, these rolls are packed with healthy fats, fiber, and nutrients while being completely plant-based.

Ingredients:

• 1 large cucumber
• 1 ripe avocado
• 1/4 cup rice vinegar
• 1 tbsp coconut aminos (optional)
• 1 sheet nori (seaweed)
• 1/2 tbsp sesame seeds
• 1/2 tsp ginger (for garnish)
• 1 tbsp wasabi (optional)

Instructions:

1. Slice the cucumber into thin strips, using a mandolin if possible, to ensure uniformity.
2. Peel, pit, and slice the avocado into thin slices.
3. Place the nori sheet on a sushi mat, shiny side down.
4. Lay cucumber and avocado slices along the center of the nori sheet.
5. Drizzle the rice vinegar and coconut aminos over the veggies, and sprinkle sesame seeds on top.
6. Carefully roll the sushi tightly, using the sushi mat to help shape it.
7. Slice the roll into 6-8 bite-sized pieces.
8. Serve with fresh ginger and optional wasabi on the side.

These Cucumber and Avocado Sushi Rolls are a perfect balance of texture and flavor, with the crisp cucumber and creamy avocado blending together seamlessly. They are an excellent low-carb, keto-friendly choice for a satisfying lunch. Enjoy them with your favorite dipping sauce or a simple sprinkle of sesame seeds for extra crunch. This recipe is quick, easy to prepare, and sure to satisfy your sushi cravings without the guilt of high-carb rice.

Cauliflower Rice Sushi with Spinach and Bell Peppers

This Cauliflower Rice Sushi is a clever substitute for traditional rice, making it the ideal low-carb and keto-friendly option. The cauliflower rice gives the sushi a grain-like texture while keeping it light and healthy. Paired with fresh spinach and vibrant bell peppers, this sushi offers a delightful combination of flavors and textures, making it a perfect plant-based lunch.

Ingredients:

• 1 small head of cauliflower
• 1/2 cup fresh spinach leaves
• 1/2 red bell pepper, sliced thin
• 1/4 cup rice vinegar
• 1 tbsp sesame oil
• 1 sheet nori
• 1 tbsp sesame seeds
• 1 tbsp tamari or coconut aminos
• 1/2 tsp chili flakes (optional)

Instructions:

1. Grate the cauliflower into rice-sized pieces using a food processor or a box grater.
2. Heat sesame oil in a pan over medium heat, and sauté the cauliflower rice for 3-5 minutes until tender. Add the rice vinegar and stir to combine.
3. Lay the nori sheet on a sushi mat, shiny side down.
4. Spread a thin layer of cauliflower rice over the nori, leaving about 1 inch at the top.
5. Arrange spinach leaves and thin slices of bell pepper in the center of the rice.
6. Carefully roll the sushi tightly, using the sushi mat to shape it.
7. Slice the roll into 6-8 pieces and sprinkle with sesame seeds and chili flakes.
8. Serve with tamari or coconut aminos for dipping.

This Cauliflower Rice Sushi is a game-changer for anyone following a low-carb or keto lifestyle. The cauliflower rice mimics the texture of traditional sushi rice, while the spinach and bell peppers add a nutritious and colorful crunch. Whether you’re enjoying a quiet lunch at home or impressing friends with your sushi skills, this recipe is both delicious and healthy. Plus, it’s gluten-free and fully plant-based!

Zucchini Noodle Sushi with Tofu and Avocado

Zucchini Noodle Sushi is a creative, low-carb twist on the classic sushi roll. By replacing the rice with spiralized zucchini noodles, this sushi becomes a light and refreshing option for a keto lunch. With the addition of tofu and avocado, this recipe is packed with plant-based protein, healthy fats, and loads of fresh flavors. It’s a perfect choice for a vegan lunch that won’t derail your keto goals.

Ingredients:

• 1 medium zucchini
• 1/2 cup firm tofu, sliced into strips
• 1 ripe avocado, sliced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 sheet nori
• 1 tsp sesame oil
• 1/4 cup shredded carrots
• 1 tbsp sesame seeds

Instructions:

1. Use a spiralizer or julienne peeler to create zucchini noodles.
2. Heat sesame oil in a pan and sauté tofu strips for 5-7 minutes, or until golden and crispy on the edges.
3. Lay the nori sheet on a sushi mat, shiny side down.
4. Spread a layer of zucchini noodles over the nori, leaving about 1 inch at the top.
5. Place a few strips of sautéed tofu, avocado slices, and shredded carrots in the center.
6. Carefully roll the sushi tightly using the sushi mat.
7. Slice into 6-8 pieces, and sprinkle sesame seeds on top for garnish.
8. Serve with soy sauce or tamari for dipping.

Zucchini Noodle Sushi with Tofu and Avocado is an inventive and refreshing way to enjoy sushi on a keto diet. The zucchini noodles replace rice, keeping the dish low-carb, while the tofu adds a great protein boost. With the creaminess of avocado and the crunch of carrots, every bite is a delightful combination of flavors and textures. This sushi is not only healthy but also a fun and unique way to make plant-based sushi that aligns with your dietary goals. Enjoy it as a satisfying lunch or share it with friends for a vegan sushi party!

Avocado and Mango Sushi Rolls

These Avocado and Mango Sushi Rolls combine the creamy texture of avocado with the sweet, juicy flavor of mango, creating a refreshing and tropical sushi experience. This recipe is low in carbs and keto-friendly, making it a perfect lunch option for those seeking a plant-based and light meal. The slight tanginess from the rice vinegar and the rich texture of avocado make these rolls a crowd-pleaser.

Ingredients:

• 1 ripe avocado, sliced
• 1 ripe mango, peeled and sliced
• 1 sheet nori
• 1 tbsp rice vinegar
• 1/4 tsp salt
• 1/2 tbsp sesame seeds
• 1 tbsp tamari or coconut aminos (for dipping)

Instructions:

1. Lay the nori sheet on a sushi mat with the shiny side down.
2. Slice the avocado and mango into thin, long strips.
3. In a small bowl, mix the rice vinegar with salt and lightly drizzle it over the nori.
4. Arrange the avocado and mango strips along the center of the nori.
5. Carefully roll the sushi tightly, using the sushi mat to help shape it.
6. Slice into 6-8 pieces and sprinkle sesame seeds on top for added flavor and texture.
7. Serve with tamari or coconut aminos for dipping.

Avocado and Mango Sushi Rolls offer a delightful burst of flavor with each bite, combining the creamy richness of avocado with the tropical sweetness of mango. This low-carb, keto-friendly sushi is perfect for a fresh, light lunch or as an appetizer for a gathering. The simple yet satisfying ingredients make it easy to prepare, while still impressing your taste buds with a unique flavor combination that’s both sweet and savory.

Spicy Cauliflower and Cucumber Sushi

For those who love a little spice with their sushi, the Spicy Cauliflower and Cucumber Sushi delivers just the right amount of heat while remaining keto-friendly and vegan. The cauliflower rice serves as a healthy base, while the crisp cucumber and spicy mayo-like sauce add bold flavors. This sushi roll is light, satisfying, and perfect for a low-carb lunch with a kick.

Ingredients:

• 1 small head of cauliflower
• 1/2 cucumber, julienned
• 1/4 cup avocado mayo (or any low-carb vegan mayo)
• 1 tsp sriracha sauce
• 1 tbsp tamari or coconut aminos
• 1 sheet nori
• 1 tbsp sesame seeds
• 1/2 tsp chili flakes (optional)

Instructions:

1. Grate the cauliflower into rice-sized pieces using a food processor or box grater.
2. Sauté the cauliflower rice in a pan over medium heat for about 3-4 minutes, then let it cool.
3. Mix the avocado mayo with sriracha sauce to create a spicy mayo dressing.
4. Lay the nori sheet on a sushi mat, shiny side down.
5. Spread a thin layer of cauliflower rice over the nori, leaving about 1 inch at the top.
6. Add julienned cucumber along the center, and drizzle with the spicy mayo.
7. Roll the sushi tightly, using the sushi mat to help shape it.
8. Slice into 6-8 pieces, sprinkle sesame seeds and chili flakes on top for extra flavor.
9. Serve with tamari or coconut aminos for dipping.

The Spicy Cauliflower and Cucumber Sushi offers an exciting twist on traditional sushi by incorporating a flavorful spicy mayo and low-carb cauliflower rice. The crunchiness of cucumber and the heat from the sriracha sauce complement the subtle cauliflower base, making it a perfect keto-friendly choice for a light yet fulfilling lunch. If you love a little spice with your meals, this sushi recipe will satisfy your cravings while keeping things healthy and plant-based.

Sweet Potato and Spinach Sushi Rolls

Sweet Potato and Spinach Sushi Rolls are a hearty and nutritious option for those following a low-carb and vegan diet. The naturally sweet and earthy flavor of roasted sweet potatoes is balanced by the fresh, green taste of spinach, making for a perfect, satisfying sushi roll. These rolls are not only keto-friendly but also rich in vitamins and antioxidants, offering a wholesome, colorful lunch.

Ingredients:

• 1 medium sweet potato, roasted and sliced
• 1/2 cup fresh spinach leaves
• 1 sheet nori
• 1 tbsp tamari or coconut aminos
• 1/2 tbsp sesame oil
• 1/2 tsp black sesame seeds (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Peel and slice the sweet potato into thin rounds or strips. Roast for 20-25 minutes until tender and lightly caramelized.
2. Lay the nori sheet on a sushi mat, shiny side down.
3. Arrange a few spinach leaves and slices of roasted sweet potato along the center of the nori.
4. Drizzle a small amount of tamari or coconut aminos over the vegetables.
5. Carefully roll the sushi tightly, using the sushi mat to shape it.
6. Slice the roll into 6-8 pieces and drizzle with sesame oil for added flavor.
7. Sprinkle black sesame seeds on top for garnish.
   Sweet Potato and Spinach Sushi Rolls offer a hearty and flavorful plant-based sushi option that is not only low in carbs but also full of nutrients. The natural sweetness of the roasted sweet potato pairs beautifully with the earthy spinach, creating a balanced and satisfying sushi roll. These rolls make an excellent choice for a keto lunch and are a great way to incorporate more vegetables into your diet while enjoying a delicious and filling meal. Perfect for a light, nutritious lunch or as part of a larger meal spread.

Tofu and Asparagus Sushi Rolls

Tofu and Asparagus Sushi Rolls are a protein-packed, low-carb option that combines the creamy texture of tofu with the crunchy, fresh bite of asparagus. This plant-based sushi roll offers a wonderful balance of flavors and textures, making it the ideal choice for anyone following a keto diet. The rolls are simple to make, nutrient-dense, and perfect for a satisfying lunch that won’t derail your low-carb goals.

Ingredients:

• 1/2 block firm tofu, sliced into thin strips
• 1/2 bunch fresh asparagus, trimmed
• 1 tbsp sesame oil
• 1 sheet nori
• 1 tbsp rice vinegar
• 1 tsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Blanch the asparagus by steaming it for 2-3 minutes until it is bright green but still slightly crisp. Set aside to cool.
2. Heat the sesame oil in a pan over medium heat and sauté the tofu strips until golden brown on each side (about 5-7 minutes).
3. Lay the nori sheet on a sushi mat, shiny side down.
4. Place the sautéed tofu and blanched asparagus along the center of the nori.
5. Drizzle a small amount of rice vinegar and soy sauce over the ingredients.
6. Carefully roll the sushi tightly, using the sushi mat to help shape it.
7. Slice into 6-8 pieces and sprinkle sesame seeds on top.
8. Serve with tamari or coconut aminos for dipping.

These Tofu and Asparagus Sushi Rolls are a delightful low-carb sushi option that is both protein-packed and incredibly satisfying. The tofu adds a rich, creamy texture, while the asparagus provides a light crunch that balances the flavors beautifully. This sushi roll is perfect for a light lunch or snack that is keto-friendly and full of plant-based goodness. With simple ingredients and minimal prep, it’s an easy and delicious choice for anyone looking for a healthy lunch on the go.

Avocado, Cabbage, and Carrot Sushi Rolls

The Avocado, Cabbage, and Carrot Sushi Rolls are a vibrant, low-carb sushi option that combines the creamy texture of avocado with the crispness of cabbage and carrots. This roll is light, refreshing, and perfect for anyone following a keto or vegan diet. With its colorful ingredients and simple preparation, this recipe is an excellent choice for a healthy, satisfying lunch that’s both nutritious and
Ingredients:

• 1 ripe avocado, sliced
• 1/2 cup shredded cabbage
• 1/4 cup shredded carrots
• 1 sheet nori
• 1 tbsp rice vinegar
• 1/4 tsp salt
• 1 tbsp tamari or coconut aminos (for dipping)
• 1/2 tsp sesame seeds (for garnish)

Instructions:

1. Shred the cabbage and carrots into thin strips.
2. Lay the nori sheet on a sushi mat, shiny side down.
3. Spread the shredded cabbage and carrots evenly along the center of the nori.
4. Add the avocado slices on top of the cabbage and carrots.
5. Drizzle with rice vinegar and a pinch of salt for flavor.
6. Carefully roll the sushi tightly, using the sushi mat to shape it.
7. Slice into 6-8 pieces and sprinkle sesame seeds on top for added flavor.
8. Serve with tamari or coconut aminos for dipping.

Avocado, Cabbage, and Carrot Sushi Rolls are a wonderful way to enjoy a fresh, crunchy, and keto-friendly sushi meal. The creamy avocado pairs perfectly with the crisp cabbage and carrots, creating a satisfying bite with every roll. This sushi is low-carb, vegan, and packed with vitamins, making it an excellent choice for a nutritious lunch. It’s a light yet filling option that’s easy to prepare and perfect for those looking for a plant-based sushi alternative.

Shiitake Mushroom and Cucumber Sushi Rolls

Shiitake Mushroom and Cucumber Sushi Rolls are an earthy, savory, and refreshing sushi option that’s low in carbs and ideal for anyone following a keto or vegan diet. The earthy umami flavor of the shiitake mushrooms pairs beautifully with the crispness of
Ingredients:

• 1/2 cup fresh shiitake mushrooms, sliced
• 1/2 cucumber, julienned
• 1 tbsp sesame oil
• 1 sheet nori
• 1 tbsp rice vinegar
• 1 tbsp tamari or coconut aminos (for dipping)
• 1/2 tbsp sesame seeds (for garnish)

Instructions:

1. Sauté the shiitake mushrooms in sesame oil over medium heat for 3-4 minutes until tender and lightly browned.
2. Lay the nori sheet on a sushi mat, shiny side down.
3. Place the sautéed mushrooms and julienned cucumber along the center of the nori.
4. Drizzle a little rice vinegar over the ingredients for a slight tang.
5. Carefully roll the sushi tightly using the sushi mat.
6. Slice into 6-8 pieces and sprinkle sesame seeds on top for added texture.
7. Serve with tamari or coconut aminos for dipping.

Shiitake Mushroom and Cucumber Sushi Rolls provide a perfect balance of savory, earthy, and refreshing flavors. The shiitake mushrooms offer a satisfying umami flavor, while the cucumber adds a fresh crunch. This low-carb, keto-friendly sushi is a great way to enjoy the benefits of plant-based ingredients without compromising on taste. It’s an excellent choice for a quick lunch that’s both filling and healthy, perfect for those who love sushi but need to keep things light and low-carb.

Zucchini and Bell Pepper Sushi Rolls

Zucchini and Bell Pepper Sushi Rolls are a vibrant, low-carb sushi option that’s perfect for a refreshing and light lunch. The thinly sliced zucchini serves as a great substitute for rice, while the bell peppers add a crisp, sweet crunch. This keto-friendly sushi roll is packed with vitamins and antioxidants, offering a nutrient-dense meal that’s both satisfying and delicious.

Ingredients:

• 1 medium zucchini, spiralized or thinly sliced
• 1/2 red bell pepper, julienned
• 1/2 yellow bell pepper, julienned
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 sheet nori
• 1 tbsp sesame seeds
• 1 tbsp tamari or coconut aminos (for dipping)

Instructions:

1. Spiralize or thinly slice the zucchini into noodles or strips.
2. Lay the nori sheet on a sushi mat, shiny side down.
3. Spread the zucchini strips evenly over the nori, leaving about 1 inch at the top.
4. Add the julienned bell peppers along the center of the zucchini.
5. Drizzle with sesame oil and rice vinegar for flavor.
6. Carefully roll the sushi tightly using the sushi mat.
7. Slice into 6-8 pieces and sprinkle sesame seeds on top.
8. Serve with tamari or coconut aminos for dipping.

Zucchini and Bell Pepper Sushi Rolls are a simple and healthy option that is both keto-friendly and vegan. The fresh crunch of the zucchini and bell peppers offers a satisfying texture, while the sesame oil and rice vinegar provide a flavorful finish. This sushi roll is perfect for anyone looking for a light, low-carb lunch or appetizer that doesn’t compromise on taste. With minimal ingredients and easy preparation, these rolls are a delightful way to enjoy a nutritious meal.

Spicy Avocado and Cucumber Sushi Rolls

Spicy Avocado and Cucumber Sushi Rolls combine creamy avocado and refreshing cucumber with a spicy kick, creating a flavorful sushi roll that’s perfect for a keto or vegan diet. The coolness of the cucumber and the richness of avocado are balanced by a spicy mayo, offering a satisfying, low-carb sushi experience. These rolls are great for anyone craving a little heat without the carbs.

Ingredients:

• 1 ripe avocado, sliced
• 1/2 cucumber, julienned
• 1 tbsp vegan mayo (or avocado mayo)
• 1 tsp sriracha sauce
• 1 tbsp rice vinegar
• 1 sheet nori
• 1/2 tbsp sesame seeds (for garnish)

Instructions:

1. Mix the vegan mayo with sriracha sauce to create a spicy mayo.
2. Lay the nori sheet on a sushi mat, shiny side down.
3. Arrange the avocado slices and julienned cucumber along the center of the nori.
4. Drizzle a little rice vinegar over the vegetables for added flavor.
5. Add a small amount of the spicy mayo to the center of the ingredients.
6. Carefully roll the sushi tightly using the sushi mat.
7. Slice into 6-8 pieces and sprinkle sesame seeds on top.
8. Serve with extra sriracha or tamari for dipping.

Avocado and Cucumber Sushi Rolls are the perfect combination of creamy, refreshing, and spicy flavors. The avocado adds richness, while the cucumber provides a cool, crunchy bite. The spicy mayo elevates the sushi with just the right amount of heat, making this roll a standout choice for anyone looking for a low-carb, vegan, and keto-friendly lunch option. These rolls are quick to prepare and offer a vibrant, satisfying meal that’s full of flavor.

Tofu, Cabbage, and Carrot Sushi Rolls

Cabbage, and Carrot Sushi Rolls are a wholesome, low-carb sushi option that combines the protein-rich tofu with the crunchy texture of cabbage and carrots. This roll is light yet filling, offering a satisfying plant-based meal that fits into a keto lifestyle. The combination of textures and flavors is simple but delicious, making these rolls an excellent choice for a nutrient-dense lunch.

Ingredients:

• 1/2 block firm tofu, sliced into thin strips
• 1/2 cup shredded cabbage
• 1/4 cup shredded carrots
• 1 tbsp sesame oil
• 1 sheet nori
• 1 tbsp rice vinegar
• 1 tsp tamari or coconut aminos (for dipping)
• 1/2 tsp sesame seeds (for garnish)

Instructions:

1. Sauté the tofu in sesame oil over medium heat for 5-7 minutes, until golden and crispy on all sides.
2. Shred the cabbage and carrots into thin strips.
3. Lay the nori sheet on a sushi mat, shiny side down.
4. Spread the sautéed tofu, shredded cabbage, and carrots along the center of the nori.
5. Drizzle rice vinegar over the ingredients for added tang.
6. Carefully roll the sushi tightly, using the sushi mat to help shape it.
7. Slice into 6-8 pieces and sprinkle sesame seeds on top.
8. Serve with tamari or coconut aminos for dipping.

Tofu, Cabbage, and Carrot Sushi Rolls are a simple yet flavorful low-carb sushi option that offers a satisfying balance of protein, fiber, and healthy fats. The crispy tofu provides richness, while the cabbage and carrots add crunch and a fresh bite. This roll is not only vegan and keto-friendly but also packed with nutrients, making it an excellent lunch choice for anyone looking for a healthy, filling meal that’s easy to prepare.

Coconut-Curry Cauliflower Sushi Rolls

Coconut-Curry Cauliflower Sushi Rolls are a delightful fusion of bold flavors and vibrant textures. The creamy coconut-curry dressing complements the tender cauliflower rice, while the crisp vegetables like cucumber and bell pepper add a refreshing contrast. This low-carb, keto-friendly roll is a satisfying and unique alternative to traditional sushi, offering a flavorful plant-based meal that’s perfect for a light, healthy lunch.

Ingredients:

• 1 small head of cauliflower, grated or pulsed into rice-sized pieces
• 1/4 cup coconut milk (full-fat)
• 1 tsp curry powder
• 1/2 cucumber, julienned
• 1/4 red bell pepper, julienned
• 1/2 sheet nori
• 1 tbsp sesame oil
• 1 tbsp tamari or coconut aminos (for dipping)
• 1 tbsp cilantro, chopped (optional for garnish)

Instructions:

1. Grate or pulse the cauliflower into rice-sized pieces.
2. Heat a pan with sesame oil over medium heat, then sauté the cauliflower rice for about 3-4 minutes until it becomes tender.
3. Stir in the coconut milk and curry powder, allowing it to absorb the flavors and become creamy. Let it cool slightly.
4. Lay the nori sheet on a sushi mat, shiny side down.
5. Spread the coconut-curry cauliflower rice along the center of the nori.
6. Add the julienned cucumber and red bell pepper on top of the cauliflower rice.
7. Roll the sushi tightly using the sushi mat and slice into 6-8 pieces.
8. Garnish with chopped cilantro if desired, and serve with tamari or coconut aminos for dipping.

Coconut-Curry Cauliflower Sushi Rolls offer a bold and flavorful twist on traditional sushi. The creamy coconut-curry cauliflower rice provides a rich base, while the fresh cucumber and bell pepper add a crunch that balances out the dish. This low-carb and keto-friendly sushi roll is perfect for anyone seeking a unique, plant-based meal that is both delicious and filling. It’s easy to make, nutrient-dense, and ideal for a light lunch that stands out in flavor and presentation.

Roasted Pumpkin and Spinach Sushi Rolls

Roasted Pumpkin and Spinach Sushi Rolls bring together the earthy flavor of roasted pumpkin with the freshness of spinach, creating a hearty and satisfying roll. The natural sweetness of the pumpkin pairs beautifully with the tender spinach, making this a delicious keto-friendly, low-carb option for anyone looking to enjoy a comforting yet light lunch. The combination of flavors makes this sushi roll a perfect fall-inspired dish, even for those on a vegan or keto diet.

Ingredients:

• 1 cup pumpkin, peeled and cubed
• 1/2 cup fresh spinach leaves
• 1 tbsp olive oil
• 1 sheet nori
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp tamari or coconut aminos (for dipping)
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed pumpkin with olive oil and roast for 20-25 minutes until soft and lightly caramelized.
2. Sauté the spinach in sesame oil over medium heat until wilted, about 2-3 minutes.
3. Lay the nori sheet on a sushi mat, shiny side down.
4. Spread a thin layer of roasted pumpkin over the nori, followed by the sautéed spinach.
5. Drizzle a small amount of rice vinegar over the ingredients for added flavor.
6. Carefully roll the sushi tightly using the sushi mat.
7. Slice into 6-8 pieces, sprinkle sesame seeds on top.
8. Serve with tamari or coconut aminos for dipping.

Roasted Pumpkin and Spinach Sushi Rolls are a warm and satisfying low-carb sushi option that offers a comforting balance of sweet and savory flavors. The roasted pumpkin adds a natural sweetness, while the sautéed spinach brings a savory, tender texture. This sushi roll is keto-friendly, vegan, and perfect for a healthy lunch that offers a comforting yet light meal. The combination of simple ingredients and easy preparation makes this dish a great choice for anyone looking to enjoy a wholesome, plant-based sushi alternative.

Sesame Tempeh and Avocado Sushi Rolls

Sesame Tempeh and Avocado Sushi Rolls offer a protein-packed, savory sushi option that’s low in carbs and perfect for a keto or vegan diet. The nutty sesame tempeh adds a delicious umami flavor, while the creamy avocado brings richness to every bite. This sushi roll is easy to prepare, satisfying, and offers a great combination of protein, healthy fats, and fiber, making it ideal for a filling lunch or snack.

Ingredients:

• 1/2 block tempeh, sliced into thin strips
• 1 tbsp sesame oil
• 1 tbsp tamari or coconut aminos
• 1 ripe avocado, sliced
• 1 sheet nori
• 1 tbsp sesame seeds (for garnish)
• 1 tbsp rice vinegar (optional)

Instructions:

1. Slice the tempeh into thin strips.
2. Heat the sesame oil in a pan over medium heat, then sauté the tempeh for about 5 minutes, until golden and crispy on each side.
3. Drizzle tamari or coconut aminos over the cooked tempeh to enhance its flavor.
4. Lay the nori sheet on a sushi mat, shiny side down.
5. Place the sautéed tempeh and avocado slices along the center of the nori.
6. Optionally, drizzle a small amount of rice vinegar over the ingredients.
7. Carefully roll the sushi tightly using the sushi mat.
8. Slice into 6-8 pieces and sprinkle sesame seeds on top for garnish.
9. Serve with extra tamari or coconut aminos for dipping.

Sesame Tempeh and Avocado Sushi Rolls are a nutrient-packed, low-carb sushi option that’s perfect for a satisfying and filling lunch. The tempeh provides a hearty, savory base, while the creamy avocado adds a smooth texture and richness. This roll is both vegan and keto-friendly, offering a great balance of protein and healthy fats.

Note: More recipes are coming soon