If you follow a vegan diet and like sushi, then you have to try this amazing vegan air fried sushi rolls! This recipe is easily made in the air fryer and is simply fantastic.
You may be intimidated to make sushi but after the first time, these babies will be a staple on the menu at home! These tasty rolls come out, crunchy, tasty and are so filling; definitely the perfect alternative for those trying to eat healthier.
In a large bowl, combine the kale, vinegar, sesame oil, garlic powder, ground ginger, and soy sauce. With clean hands, massage the kale until it turns bright green and wilted. Stir in the sesame seeds, and set aside.
Lay out a sheet of nori on a dry surface. With slightly damp fingertips, grab a handful of rice, and spread it onto the nori. The idea here is to get a thin layer of rice covering almost the entire sheet. Along one edge, you'll want to leave about 1/2" of naked seaweed. Think of this as the flap that will seal your roll shut.
On the end of the seaweed opposite that naked part, lay out about 2-3 tablespoons of kale salad, and top with a couple of slices of avocado. Starting on the end with the filling, roll up your sushi, pressing gently to get a nice, tight roll. When you get to the end, use that naked bit of seaweed to seal the roll closed. If needed, get your fingertips wet, and moisten that bit of seaweed to make it stick.
Repeat steps 2-3 to make 3 more sushi rolls.
In a shallow bowl, whisk together the vegan mayo with sriracha, until you reach the heat level that you like. Start with 1 teaspoon, and add more, 1/2 teaspoon at a time, until you have the spicy mayo you like!
Pour the panko breadcrumbs into a shallow bowl.
Grab your first sushi roll, and coat it as evenly as possible in the Sriracha Mayo, then in the panko. Place the roll into your air fryer basket. Repeat with the rest of your sushi rolls.
Air fry at 390F for 10 minutes, shaking gently after 5 minutes.
When the rolls are cool enough to handle, grab a good knife, and very gently slice the roll into 6-8 pieces. When you're slicing, think of gently sawing, and don't press hard with your knife. That will just send kale and avocado flying out of the ends of your roll.
Serve with soy sauce for dipping.
Recipe nutrition
3 servings
- Amount per serving
- Calories469
- % Daily Value *
- Total Fat 12.9g17%
- Saturated Fat 1.9g10%
- Sodium 2mg1%
- Total Carbohydrate 70g26%
- Dietary Fiber 10g36%
- Total Sugars 9.3g
- Protein 14.3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
In a large bowl, combine the kale, vinegar, sesame oil, garlic powder, ground ginger, and soy sauce. With clean hands, massage the kale until it turns bright green and wilted. Stir in the sesame seeds, and set aside.
Lay out a sheet of nori on a dry surface. With slightly damp fingertips, grab a handful of rice, and spread it onto the nori. The idea here is to get a thin layer of rice covering almost the entire sheet. Along one edge, you'll want to leave about 1/2" of naked seaweed. Think of this as the flap that will seal your roll shut.
On the end of the seaweed opposite that naked part, lay out about 2-3 tablespoons of kale salad, and top with a couple of slices of avocado. Starting on the end with the filling, roll up your sushi, pressing gently to get a nice, tight roll. When you get to the end, use that naked bit of seaweed to seal the roll closed. If needed, get your fingertips wet, and moisten that bit of seaweed to make it stick.
Repeat steps 2-3 to make 3 more sushi rolls.
In a shallow bowl, whisk together the vegan mayo with sriracha, until you reach the heat level that you like. Start with 1 teaspoon, and add more, 1/2 teaspoon at a time, until you have the spicy mayo you like!
Pour the panko breadcrumbs into a shallow bowl.
Grab your first sushi roll, and coat it as evenly as possible in the Sriracha Mayo, then in the panko. Place the roll into your air fryer basket. Repeat with the rest of your sushi rolls.
Air fry at 390F for 10 minutes, shaking gently after 5 minutes.
When the rolls are cool enough to handle, grab a good knife, and very gently slice the roll into 6-8 pieces. When you're slicing, think of gently sawing, and don't press hard with your knife. That will just send kale and avocado flying out of the ends of your roll.
Serve with soy sauce for dipping.
