Vegan Spicy California Rolls

Vegan Spicy California Rolls

Our jackfruit crab mix makes the perfect vegan California rolls. Now you can enjoy this classic sushi roll once again. Make amazing vegan sushi at home!

I love that most Japanese restaurants will have at least some vegan options like avocado, cucumber and oshinko rolls. I just wish we could dabble into the specialty rolls with some crazy vegan rolls but those are reserved for the fish rolls.

 Making sushi at home can be really fun! It does take some practice to roll and make the sushi rice but once you get the hang of it you'll be making sushi at home more often. It's definitely a lot cheaper too. California rolls are definitely a classic roll so we've come up with an amazing recipe that will fulfill your California roll cravings. We use canned young jackfruit to make the crab mixture.

To make this recipe you'll need a bamboo sushi roller and some patience. I like to think of making sushi as a zen art. To me it can be very meditative, hope it is for you too! This recipe makes about 8 rolls and will make 6 servings.


Sushi Rice

  • 1 1/2 cups Short Grain Rice
  • 1 3/4 cups Water
  • 2 Tbs Rice Vinegar
  • 2 tsp Mirin
  • 1 Tbs Water
  • 1/4 tsp Salt

Crab Mix

  • 2 x 14 oz cans Young Jackfruit (drained & rinsed)
  • 3 Tbs Veganaise
  • 1/2 tsp Dulse Flakes
  • 1/2 tsp Kelp Flakes
  • 1/2 Tbs Tamari
  • 1/8 tsp Salt
  • 1 1/2 Tbs Sriracha


  • 4 Nori Sheets
  • 1 Avocado
  • Sesame Seeds an/or Black Sesame Seeds
  • Optional: For Dipping
  • Wasabi
  • Tamari/Soy Sauce


  • Rinse rice in cold water until water runs clear about 3 times
  • Cook rice in rice cooker or on stove top
  • Drain and rinse the jackfruit in water a few times
  • Press the jackfruit to remove excess water
  • Cut the cores off and remove the seeds from the jackfruit
  • Add veganaise, tamari, dulse, kelp, salt and sriracha
  • Mix well and set aside
  • Once rice is done mix well and put into a large mixing bowl to cool
  • In a small bowl add 1 Tbs water, rice vinegar, salt and Mirin
  • Whisk until ingredients are dissolved
  • Pour rice vinegar mixture over the rice and mix well
  • Cut avocado in half and remove the seed
  • Peel the skin off and slice thinly
  • Cut nori sheet in half add a layer of rice on the textured side of the nori sheet
  • Sprinkle sesame seeds on the rice
  • Turn the nori sheet so the rice side is on the bamboo roller
  • Along the bottom of the nori sheet add a strip of the jackfruit mix
  • Add avocado slices next to/overlapping the jackfruit strip
  • Roll the bamboo roller holding the filling in and tucking it in while rolling
  • Once rice has made it all the way around press firmly around the bamboo roller
  • Squeeze the bamboo roller around the roll to ensure it sticks together
  • Remove roll from the bamboo roller and place on cutting board
  • With a sharp knife add water to the blade and cut the roll into about 1 inch pieces
  • Add to a plate and enjoy!
  • If you like dipping sauce you can make to your preference using wasabi and tamari/soy sauce


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