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+ servings

Enoki California Roll

Recipe for a vegan Enoki California Roll with marinated carrots and avocado.
Course Main Course
Cuisine Vegan
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 2 people
Calories 400kcal
Author Elephantastic Vegan


  • 1 cup sushi rice
  • 1 1/2 cups water
  • 1/2 teaspoon brown rice vinegar
  • 1/2 teaspoon salt
  • 1 nori sheet
  • 1 carrot
  • 1 teaspoon hoisin sauce
  • 1/4 avocado
  • a few enoki mushrooms
  • black and white sesame seeds


  • Wash the rice to remove excess starch until the water stays clear.
  • Cook the rice with the water on medium heat and add in the brown rice vinegar and salt.
  • Transfer the rice to a bowl and let it cool off completely.
  • Wash and cut the carrot in thin slices and marinate the slices in a teaspoon of hoisin sauce for an hour or two.
  • When the rice has cooled down, cut a quarter of an avocado in 4 slices and peel off the skin.
  • Cut the nori sheet in half.
  • Place the nori sheet on a bamboo mat covered in plastic wrap.
  • Cover the nori sheet with a thin layer of rice, sprinkle with black and white sesame seeds and turn it upside down.
  • Now place 2 avocado slices, a few carrot slices and the enoki mushrooms (make them stick out a bit on the sides) on the lower 2/3 of the nori sheet and roll everything in.
  • Cut the California Roll with a very sharp knife in 8 pieces.
  • Enjoy!


When cutting the California Rolls into pieces, it helps when you clean the knife after every cut and keep it wet!


Calories: 400kcal | Carbohydrates: 81g | Protein: 7g | Fat: 4g | Sodium: 652mg | Potassium: 290mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5195IU | Vitamin C: 4.8mg | Calcium: 26mg | Iron: 1.7mg