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Crispy Avocado Maki

Sushi is one of those dishes that we just can’t help but love. It’s delicious, filling an creative. You can make classic rolls like the California Roll or be more creative like a Chick’n Teriyaki Roll. Sushi isn’t afraid of a little creativity. Earlier this month we got creative and made a Vegan Spicy “Tuna” Roll make with tomatoes! Yep, tomatoes in sushi. Today we’re going a little more classic with a panko-crusted Crispy Avocado Maki Roll.

Sushi means a lot to us. Sushi brings us back to high school when we’d go out with all our friends on a hungover Sunday afternoon. Yes, we picked AYCE sushi to cure our hangovers. It takes Kat back to date nights with her boyfriend. We enjoyed sushi a lot with a lot of people we love. Being able to bring that home, makes it the centre of even more memories. Plus you get to make the sushi with the ones you love – can it get any better than that?

Creamy and crunchy, topped with a little spicy sriracha mayo it’s the perfect balance of flavours in one bite. After going a little more creatively in our last maki roll, we opted for something a little more classic. Sometimes simplicity in sushi is where the true beauty lies. The simplicity of this Crispy Avocado Maki Roll is delicious and nutritious!

Curious about how you roll your own sushi? Check out the video below for a better look at how to make your own vegan sushi.

Crispy Avocado Maki Roll

3.78 from 9 votes
Total Time: 10 minutes


Crispy Avocado

  • 2 avocados, sliced
  • 1 cup panko break crumbs
  • 1 cup almond milk
  • 3 tbsp chickpea flour


  • 2/3 cup cooked sushi rice
  • 2 nori sheets
  • 1/2 carrot, julienne


  • Slice avocados into 8 even-sized wedges. Set aside.
  • To a small bowl add the panko bread crumbs. In another bowl combine the milk and chickpea flour - this will act as the "batter". 
  • Dip an avocado wedge in the almond milk mixture then coat in panko and place in air fryer. Repeat until all avocado is coated in panko. Air fry on 350 for about 10 minutes or until golden.
  • Spread rice with wet hands onto the nori, leaving about 1/2" at the top and bottom. You don't want a rice layer too thick, about 1/4" maximum. Line the centre with the crispy avocado and carrots. Roll tightly and seal with a bit of water.
  • Use a sharp wet knife to slice. Serve with a little bit of spicy mayo.

How to make Vegan Crispy Avocado Maki Rolls

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