Vegan Sashimi (with California Avocados)

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Here’s how to make vegan sashimi with California avocados–a quick, no-cook appetizer with no fish involved! This recipe is sponsored by California Avocado Commission! All opinions are my own.

Vegan sashimi with California avocado

Sashimi is a Japanese dish consisting of thin slices of raw fish. It can be eaten on its own with soy sauce and wasabi or garnished with a marinade or sauce.

To make a vegetarian sashimi without fish, we’re replacing raw fish with ripe, fresh California avocados. The rich, creamy texture of California avocados stands out for the richness of many types of sashimi. This dish is paired with a zesty soy vinaigrette and chili for spice, making it the perfect bite.

Vegan sashimi ingredients

The main ingredient in our vegetarian sashimi will be ripe, fresh California avocados. Also, we’ll make a soy-based vinaigrette with:

  • Tamari You can use soy sauce, if not gluten free, or another soy sauce substitute like Liquid Aminos.
  • Toasted sesame oil. It adds such a rich flavor to our vinaigrette. Don’t forget to use toasted!
  • the lime We’ll use the juice of a whole lime for acidity and zing. You can also use fresh yuzu, but it can be hard to find so I like to use lime juice instead!
  • Maple syrup. Just a touch to balance the delicious ingredients in this vinaigrette.
  • fresh garlic I like to grate or microplane it into the marinade so no chopping or mixing is required to make the dressing.
  • fresh ginger For a little kick.

To decorate the dish, we will have the above:

  • Scallions Slice the green part of the scallion on the diagonal to make a nice and flavorful garnish.
  • White sesame seeds. Toast them for nutty flavor and crunch.
  • jalapeño Sliced ​​thinly, they add a nice bit of heat to this dish. Optional, but recommended!
  • Microgreens. Micro arugula and cilantro work beautifully to add both flavor and color to the dish.

What makes California avocados different?

California avocados are grown on nearly 50,000 acres in California from San Diego to Monterey by nearly 3,000 growers with a dedication to quality and freshness. The Golden State’s terroir and coastal climate provide ideal growing conditions for producing these delicious avocados!

Locally grown California avocados are picked at their peak resulting in fruit consistent in flavor and texture. California avocados are in season from spring to summer, so now is the perfect time to make this dish!

To make sure you’re enjoying locally grown California avocados, look for California on the label.

How to Make Vegan Sashimi

This vegan sashimi recipe is incredibly easy to make and so delicious! You can get creative with presentation and garnish, but this is a dish you can make the same day and enjoy fresh.

Slice California avocados

First, we cut up our ripe, fresh California avocados, remove the skin, and then remove the pit. Thinly slice in half lengthwise (or as you like) and place on a serving platter of your choice.

Prepare the dressing

To prepare the dressing, simply whisk together the grated garlic and ginger, tamari, toasted sesame oil, lime juice and maple syrup. Adjust the dressing to taste as needed, then pour generously over your avocado slices, making sure each slice is nicely coated.

Serve and enjoy!

To finish the dish, top with thinly sliced ​​jalapeño peppers, scallions and toasted sesame seeds. Enjoy immediately.

Tips and FAQ

How to make it gluten free

The only substitution you would need to make this dish gluten free is to make sure you use a gluten free soy sauce substitute. Soy sauce contains wheat, but tamari makes an almost identical substitute. The rest of the dish is naturally gluten free!

Component replacement

I encourage substituting ingredients where you need to, especially citrus and garnishes. Instead of lime juice, you can opt for lemon juice or grapefruit juice to change things up. Additionally, you can get creative with the herbs you top your dish with, add black sesame seeds for contrast and color, and more.

Serving advice

I recommend preparing this dish just before you intend to eat it. Since it’s so easy to throw together, it’s best to make it on the spot. Avocados tend to brown over time, and the vinaigrette has some citrus to help reduce the browning, but this dish is best fresh.

It’s such a delicious bite that you’ll probably end up with no leftovers anyway!

Vegan Sashimi (with California Avocados)

course Appetizer

cuisine Japanese

  • 1 Ripe, fresh California avocados Pounded and thinly sliced

dressing ingredients

  • 2-3 spoon Tamari
  • 2 teaspoon Toasted sesame oil
  • 1 the lime juiced
  • 1 teaspoon Maple syrup
  • 1 cloves garlic
  • 1/4″ pieces fresh ginger

Garnish

  • 4 scallions Green tops, thinly sliced
  • White sesame seeds toasted
  • 1/2 jalepeño pepper Cut into small, thin slices
  • microgreens to test

  • Thinly slice your California avocado in half and place on a plate or serving platter.

  • To prepare your dressing, grate the ginger and garlic in a bowl on a microplane, then whisk together with all the remaining dressing ingredients. Adjust to taste, then drizzle over avocado slices to coat evenly.

  • Top with thinly sliced ​​jalapeno peppers, toasted white sesame seeds, scallions and microgreens, if desired. Enjoy immediately!

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