Tobiko avocado maki

Vegan sushi roll series

By Jasmin

If you are a sushi lover this recipe series is for you ! I’ve recreated a vegan version of my favourite sushi rolls: spicy tuna California rolls, vegan tobiko avocado maki and crunchy California rolls. All with simple ingredients and an incredible taste !

Have you ordered my cookbooks yet ?

*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

Yield: 8 pieces. Nutritional value 1 piece:

  • 34 Kcal
  • Protein: 0.4 G
  • Carbs: 2.8 G
  • Fat: 2.2

Tobiko avocado maki

by Jasmin.
Yield: 8 pieces, 34 Kcal
[proteins: 0.4 g, carbs: 2.8 G, fat: 2.2 G]
Prep Time 20 minutes
Cook Time 10 minutes
Assemblahe 8 minutes
Total Time 38 minutes
Course dinner, lunch, Main Course, Side Dish
Cuisine Japanese
Servings 8 pieces
Calories 34 kcal


For the sushi rice:

  • Rice cooked 2 cup
  • Rice vinegar 1/2 cup
  • Sugar 2 Tbsp
  • Salt 2 tsp

For the vegan tobiko:

  • Carrot 1 medium.
  • Vegan mayo 1 Tbsp.
  • Liquid sweetener 1 Tbsp.
  • Mustard 1 tsp.

The filling

  • Avocado thin slices 1/2 small.
  • Cucumber peeled thin slices 6 slices.


Making the sushi rice:

  • In a saucepan combine rice vinegar, sugar, salt and whisk until dissolved.
  • Bring to a boil.
  • Take off the stove and set aside to let cool down.
  • When the rice is cooked and still hot, pour the vinegar mixture over it.
  • Mix to combine and and set aside to let cool down.

Making the vegan tobiko:

  • In a food processor blend together: carrot, vegan mayo, liquid sweetener and mustard. You should get a sticky chunky consistency. Set aside until needed.

Making the maki tobiko:

  • Get a bowl of cool water
  • Lay the bamboo sushi mat.
  • Place a nori sheet lenghtwise with the rough side facing up.
  • Scoop about 1/2 cup of rice and place it on the nori sheet.
  • Submerge your hand in the bowl to wet your hand.
  • Spread the rice evenly all over the nori sheet but leave 1 cm uncovered from the top.
  • Line up thin slices of avocado and cucumbers horizontally on the near edge of the nori sheet ( as shown in picture).
  • Place both thumbs under the bamboo matt while using the other fingers to hold down the filling, roll the matt over one time and press gently with both hand.
  • Release and roll over a second time and press gently with your hand.
  • Repeat until the nori sheet is completely rolled up by the bamboo matt (as shown in video and pictures).
  • Place the sushi roll on a cutting board.
  • Wet a sharp knife and; without pressure; cut into 8 pieces.
  • Scoop from the vegan Tobiko we made earlier and place it on top of each piece of the Futomaki rolls (as shown in pictures).
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