Vegetarian Sushi Rolls Recipe is a delightful way to enjoy sushi at home, all while catering to a plant-based lifestyle. These rolls are easy to make, packed with flavor, and incredibly customizable to suit your taste. Perfect for busy days or when you want to impress friends and family, this recipe transforms simple ingredients into an enjoyable culinary experience.
Recipe Information
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 6 g
Carbohydrates: 43 g
Fat: 13 g
Fiber: 5 g
Sugar: 1 g
Sodium: 250 mg
Why Make Vegetarian Sushi Rolls Recipe
When it comes to healthy eating, Vegetarian Sushi Rolls Recipe stands out as a nutrient-rich option. Packed with fresh vegetables, healthy fats from avocados, and plant-based protein from tofu, this dish offers a balanced meal that is both satisfying and nourishing. Plus, making your own sushi allows for endless customization—swap in your favorite veggies, adjust the spice level, or try varying the sauces to create your own signature rolls.
How to Make Vegetarian Sushi Rolls Recipe Step by Step
Ingredients
2¼ cups uncooked Japanese short-grain white rice (3 rice cooker cups; 540 ml; yields 6⅔ cups (990 g) cooked rice)
2¼ cups water (540 ml)
1 piece kombu (dried kelp) (5 g; 2”x 2”; optional)
⅓ cup seasoned rice vinegar (sushi vinegar)
½ red onion
½ cup seasoned rice vinegar (sushi vinegar)
¼ cup Japanese Kewpie mayonnaise (or vegan mayonnaise for vegan option)
1 Tbsp sriracha sauce
splash lime juice
2 Japanese or Persian cucumbers
1 carrot
1 deep-fried firm tofu cutlet (atsuage)
2 avocados
splash lime juice
6 sheets nori (dried laver seaweed)
Directions
Rinse the uncooked Japanese short-grain rice until water runs almost clear. Place rice in a rice cooker with water and a piece of kombu. Let it soak for 20–30 minutes, then cook. Discard kombu after cooking.
Transfer the rice to a wooden sushi oke or a lined baking sheet. Pour seasoned rice vinegar over the rice while it’s hot. Using a rice paddle, gently slice the rice at a 45-degree angle to incorporate the vinegar without breaking the grains. Fan the rice vigorously while slicing to cool and remove excess moisture. Cover with a damp towel to keep it moist.
Thinly slice the red onion, place it in a jar or bowl, cover with seasoned rice vinegar, and set aside to pickle.
Whisk together the Kewpie mayonnaise, sriracha sauce, and a splash of lime juice. Set aside.
Halve the cucumbers lengthwise, scoop out the seeds, and slice them into long strips. Julienne the carrot. Cut the fried tofu cutlet into slabs, then into long sticks.
Halve and pit the avocados carefully. Cut into quarters and remove the skin. Slice lengthwise and brush with lime juice to prevent browning.
Place one nori sheet shiny side down on a bamboo rolling mat. Spread 1 cup (150 g) sushi rice evenly, leaving a ½ inch strip at the top edge uncovered. Spread a thin line of spicy mayo about 1½ inches from the bottom edge. Layer cucumber strips, avocado slices, tofu sticks, pickled red onion, and carrot strips evenly across the rice.
Carefully lift the bottom edge of the mat, folding the nori over the fillings tightly. Continue rolling firmly until the roll is sealed. Squeeze the bamboo mat to shape the sushi tightly. Wrap finished roll with plastic wrap to prevent drying.
Using a very sharp knife, cut the sushi roll in half, wiping the knife clean with a wet cloth between cuts. Then slice halves into quarters, and quarters into halves to yield 8 pieces per roll. Arrange on a platter and serve with soy sauce, wasabi, and pickled ginger.
Keep leftover sushi rolls in a cool place for up to 8 hours. For overnight storage, cover with a thick kitchen towel to keep rice cool but not cold. Leftover sushi rice can be frozen for up to 1 month; thaw overnight in the fridge and gently microwave to room temperature before use.
How to Serve Vegetarian Sushi Rolls Recipe
Enjoy your Vegetarian Sushi Rolls Recipe as a light meal or snack. Pair them with a side of edamame, a fresh salad, or a flavorful miso soup. They also make a great addition to any sushi platter for gatherings, alongside dipping sauces such as soy sauce, wasabi, and pickled ginger for an authentic touch.
How to Store Vegetarian Sushi Rolls Recipe
Refrigerate any leftover sushi rolls in an airtight container for freshness. For reheating, gently microwave the rolls to take them back to room temperature or simply serve cold. If you want to freeze the rolls, wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to one month.
Expert Tips for Cooking Vegetarian Sushi Rolls Recipe
- Rinse the rice multiple times until the water runs almost clear for the best texture.
- Don’t skip the vinegar step; it adds flavor and preserves the rice’s moisture.
- Use a very sharp knife to cut the sushi cleanly without squishing the rolls.
- Consider mixing different veggies or using different sauces to create new flavor combinations.
- Keep the fillings varied for color and texture to make your rolls visually appealing.
Delicious Variations of Vegetarian Sushi Rolls Recipe
For a spicy kick, try adding wasabi directly into the rice or using spicier vegetables. Want a herbed flavor? Incorporate fresh herbs like cilantro or basil in your rolls. For a citrusy twist, include sliced oranges or grapefruits, or even a hint of zest in the mayonnaise.
Conclusion
Don’t hesitate to try out Vegetarian Sushi Rolls Recipe at home! With its incredible flavors, ease of preparation, and versatility, it’s sure to become a favorite in your kitchen. Enjoy the creative process and share your delicious sushi rolls with family and friends!
Vegetarian Sushi Rolls
Ingredients
Sushi Rice
- 2.25 cups uncooked Japanese short-grain white rice Yields 6⅔ cups cooked rice
- 2.25 cups water
- 1 piece kombu (dried kelp) optional, 5g; 2"x 2"
- ⅓ cup seasoned rice vinegar sushi vinegar
Fillings
- ½ cup seasoned rice vinegar for pickling red onion
- ½ red onion sliced
- ¼ cup Japanese Kewpie mayonnaise or vegan mayonnaise for vegan option
- 1 Tbsp sriracha sauce
- 1 splash lime juice
- 2 Japanese or Persian cucumbers halved and sliced
- 1 carrot julienned
- 1 deep-fried firm tofu cutlet atsuage cut into long sticks
- 2 avocados cut into quarters and brushed with lime juice
- 6 sheets nori (dried laver seaweed)
Instructions
Preparation
- Rinse the uncooked Japanese short-grain rice until water runs almost clear. Place rice in a rice cooker with water and a piece of kombu. Let it soak for 20–30 minutes, then cook. Discard kombu after cooking.
- Transfer the rice to a wooden sushi oke or a lined baking sheet. Pour seasoned rice vinegar over the rice while it’s hot. Using a rice paddle, gently slice the rice at a 45-degree angle to incorporate the vinegar without breaking the grains. Fan the rice vigorously while slicing to cool and remove excess moisture. Cover with a damp towel to keep it moist.
- Thinly slice the red onion, place it in a jar or bowl, cover with seasoned rice vinegar, and set aside to pickle.
- Whisk together the Kewpie mayonnaise, sriracha sauce, and a splash of lime juice. Set aside.
- Halve the cucumbers lengthwise, scoop out the seeds, and slice them into long strips. Julienne the carrot. Cut the fried tofu cutlet into slabs, then into long sticks.
- Halve and pit the avocados carefully. Cut into quarters and remove the skin. Slice lengthwise and brush with lime juice to prevent browning.
Assembly
- Place one nori sheet shiny side down on a bamboo rolling mat. Spread 1 cup (150 g) sushi rice evenly, leaving a ½ inch strip at the top edge uncovered.
- Spread a thin line of spicy mayo about 1½ inches from the bottom edge. Layer cucumber strips, avocado slices, tofu sticks, pickled red onion, and carrot strips evenly across the rice.
- Carefully lift the bottom edge of the mat, folding the nori over the fillings tightly. Continue rolling firmly until the roll is sealed. Squeeze the bamboo mat to shape the sushi tightly. Wrap finished roll with plastic wrap to prevent drying.
Slicing and Serving
- Using a very sharp knife, cut the sushi roll in half, wiping the knife clean with a wet cloth between cuts. Then slice halves into quarters, and quarters into halves to yield 8 pieces per roll.
- Arrange on a platter and serve with soy sauce, wasabi, and pickled ginger.
