Vegan California Roll with Avocado Wasabi

[nverland]

Vegan California Roll with Avocado Wasabi
Serves: 2

Ingredients

Vegan California Roll Ingredients:
1/2 cup short-grain rice
1 Tbsp. rice vinegar
1 can (14-oz. each) hearts of palm, drained
1 Tbsp. vegan mayonnaise
1/2 tsp. low-sodium Old Bay® seasoning
3 1/4 sheets nori
3/4 ripe, Avocado, seeded, peeled and sliced
1/2 cucumber, sliced into thin matchsticks
1/2 tsp. water, divided
1/2 cup Avocado Wasabi Sauce (see make-ahead recipe below)

Avocado Wasabi Sauce:
1/2 ripe, Avocado, seeded and peeled
1/4 cup water, plus more as needed
1/2 tsp. wasabi powder, to taste
1/4 tsp. garlic powder
1/8 tsp. salt, to taste
1/8 tsp. pepper, to taste

Instructions

Cook rice according to package directions. When done, add rice vinegar. Stir and set aside.
To make the “crab” mix, use a knife to slice the hearts of palm into small, thin pieces, similar in texture to lump crab meat, then add to a medium bowl. Stir in mayonnaise and Old Bay seasoning. Crumble ¼ sheet nori into the bowl and stir once more.
Place a sheet of nori onto a sushi mat or parchment paper. Spread out rice into an even layer. In a horizontal line towards one end of the nori sheet, place a few spoonfuls of “crab” mix, sliced cucumbers and sliced avocado.
Roll the sushi tightly, adding a bit of water with your finger at the end to help the nori stick to itself and close the roll. Slice into 8-10 pieces.
Drizzle with avocado wasabi sauce and serve.

Avocado Wasabi Sauce Instructions:

In a blender, add all ingredients and blend.
Add more water as needed to blend to desired consistency.
Set aside.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.