Black Sesame Seed Sushi Roll
Delight your taste buds with this vibrant and elegant Black Sesame Seed Sushi Roll, a flavorful fusion of fresh ingredients and traditional sushi techniques. Perfect for sushi enthusiasts and home chefs alike, this recipe features seasoned sushi rice, crisp cucumber, creamy avocado, sweet carrot, and your choice of tender shrimp or imitation crab, all wrapped in nori for a classic sushi experience. The star ingredient, black sesame seeds, adds a nutty, earthy crunch and striking visual contrast to each roll. With just 30 minutes of prep and 20 minutes of cooking, this recipe is ideal for creating restaurant-quality sushi in your own kitchen. Serve these rolls with soy sauce, pickled ginger, and wasabi for the perfect Japanese-inspired meal. Whether you’re hosting a dinner party or craving sushi night at home, these rolls are sure to impress!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 5 sheets Nori sheets
- 1 Cucumber
- 1 Avocado
- 1 Carrot
- 8 ounces Cooked shrimp or imitation crab
- 2 tablespoons Black sesame seeds
- for serving Soy sauce
- for serving Pickled ginger
- for serving Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and 1.25 cups of water in a rice cooker and cook according to the manufacturer's instructions.
Once cooked, let the rice sit for 10 minutes, then transfer to a large bowl.
In a small bowl, mix rice vinegar, sugar, and salt. Stir until dissolved.
Pour the vinegar mixture over the rice and gently fold the rice with a wooden spatula to combine. Let it cool to room temperature.
While the rice is cooling, peel the cucumber, cut it in half lengthwise, and remove seeds. Slice into thin strips.
Peel the carrot and slice it into thin strips.
Halve the avocado, remove the pit, peel the skin, and slice into thin strips.
Place a sheet of nori on a bamboo sushi mat with the shiny side facing down.
Dampen your hands with water, then spread a thin, even layer of cooled sushi rice over the nori sheet, leaving a 1-inch border at the top edge.
Sprinkle black sesame seeds evenly over the rice.
Flip the nori sheet so that the rice side is facing down on the mat.
Place strips of cucumber, carrot, avocado, and a few pieces of shrimp or crab along the bottom third of the nori closest to you.
Using the bamboo mat, carefully roll the sushi from the bottom up, pressing firmly to keep the roll tight.
Seal the edge of the nori by dampening it slightly with water.
Transfer the roll to a cutting board and use a sharp, damp knife to slice the roll into 6-8 pieces.
Repeat with the remaining ingredients to make additional rolls.
Arrange sushi rolls on a platter and serve with soy sauce, pickled ginger, and wasabi.
Nutrition Facts
Calories |
987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 109.7 g | 40% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 19.3 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 469 mg | 36% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2087 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
