Ultimate Veggie Crunch Roll

A colorful vegetarian sushi roll loaded with creamy avocado, crispy sweet potato, crunchy onions, seaweed caviar and spicy sauces. This restaurant-style sushi roll combines fresh flavors, satisfying textures and a touch of heat in every bite.

Ingredients

Serves 1 roll (8 pieces)

Roll

½ sheet nori
100–120 g prepared sushi rice (see Perfect Sushi Rice (Base Method))
4-6 cucumber sticks
2 tbsp cream cheese

Topping

½ avocado, thinly sliced
Seaweed caviar
Crispy fried onions
Crispy fried sweet potato
Pickled red chili slices
Chili mayo
Sriracha

To Serve

Soy sauce
Pickled ginger
Wasabi

Instructions

Prepare the sushi rice according to the Perfect Sushi Rice (Base Method) and allow it to cool.
Place the nori sheet on a bamboo mat with the rough side facing up.
Spread the sushi rice evenly over the nori, leaving a small border along the top edge.
Turn the nori sheet over so the rice side faces down.
Spread the cream cheese in a line across the center of the nori and add the cucumber sticks.
Roll tightly using the bamboo mat.
Arrange the avocado slices across the top of the roll and gently press them into place with plastic wrap.
Slice the roll into 8 pieces.
Top with seaweed caviar, crispy fried onions, crispy fried sweet potato and pickled chili slices.
Finish with chili mayo and sriracha.

Notes & Pro Tips

Use a very sharp knife and wipe it clean between cuts for neat slices.
Chill the avocado briefly before slicing for cleaner presentation.
Adjust the amount of sriracha depending on how spicy you like your sushi.
Crispy sweet potato adds a unique crunch and makes the roll especially eye-catching for serving and photography.
Best enjoyed immediately while the toppings remain crisp.

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