Crispy Vegan Sushi | Kid Friendly Vegan Recipes
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I come from a family of fish lovers, but even they are trying their best to avoid it these days. With increasing evidence about the industrial and environmental toxins found in fish flesh, awareness about overfishing, and concerns over environmental degradation caused by fish farming, it’s no wonder people are moving away from consuming this animal. I wouldn’t have believed it before giving up fish in 2010, but there are delicious plant-based alternatives to sea animals. The fishless filets are probably my favorite of the Gardein products. They remind me so much of the fish sticks I loved as a kid. Remember, you’ll need a sushi mat to make this recipe. Watch the video to see how to roll sushi, and be sure to use a sharp knife to cut it (I did not do this in the video…).
Serves: 4
  • 4 pieces of Gardein fishless filets
  • 4 sheets of sushi nori + a sushi mat
  • 2 cups well cooked brown rice, cooled completely
  • 1 carrot, julienned
  • ½ red bell pepper, thinly sliced
  • 1 avocado, thinly sliced
  • 2 tablespoons vegan mayo
  • 1 teaspoon sriracha sauce
  • 2 tablespoons panko bread crumbs
  • ¼ cup pickled ginger
  • ¼ cup soy sauce
  1. Preheat oven or toaster oven to 425°. Place the fishless filets on a baking sheet lined with parchment paper, and bake for 12 minutes, or until crispy.
  2. Allow the fishless filet to cool until safe to handle, then cut each piece into 3 even strips.
  3. To assemble the sushi: Place a sheet of nori onto the sushi mat.
  4. Spread ½ cup of rice evenly onto the bottom ⅓ of the nori (the part closest to you).
  5. Top the rice with carrot, bell pepper, avocado, and 3 strips of fishless filet.
  6. Roll the sushi by turning bottom corners up and tucking the contents into the nori. Roll until only 1 centimeter is left. Moisten the last centimeter of nori with a bit of water or liquid from the pickled ginger, then roll to close tightly.
  7. Place roll onto a cutting board and cut into about 6 equal pieces.
  8. Repeat with remaining ingredients.
  9. Mix together the vegan mayo and sriracha, then top each piece of the sushi roll with a dollop of it.
  10. Sprinkle on some panko bread crumbs to finish it off, and serve with pickled ginger and soy sauce.
Recipe by Sweet Potato Soul by Jenné Claiborne at