Dairy-Free Black Sesame Seed Sushi Roll
Experience the perfect balance of flavor and texture with this Dairy-Free Black Sesame Seed Sushi Roll, a plant-based twist on a beloved Japanese classic. Featuring tender sushi rice seasoned with tangy rice vinegar, crisp cucumber and carrot, and creamy avocado, this vibrant sushi roll is finished with a sprinkle of nutty black sesame seeds for a delightful crunch. Easy to prepare at home, this recipe is ideal for sushi lovers seeking a dairy-free and nutritious option. Serve with soy sauce, wasabi, and pickled ginger for an authentic culinary experience that's bursting with umami. Perfect for lunch, dinner, or a creative appetizer, this sushi roll offers the ultimate fusion of simplicity and sophistication.
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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
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 1 medium Avocado
- 2 tablespoons Black sesame seeds
- 0.25 cup Soy sauce
- 1 teaspoon Wasabi
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine rice and water in a rice cooker or saucepan. Cook according to rice cooker instructions or, if using a saucepan, bring to a boil, reduce heat, cover, and simmer for 18-20 minutes or until all water is absorbed.
Mix rice vinegar, sugar, and salt in a small microwaveable bowl and warm in the microwave until sugar dissolves. Stir well.
Transfer the cooked rice to a large bowl. Gently fold the vinegar mixture into the rice using a wooden spatula, being careful not to mash the rice, until thoroughly combined. Allow to cool to room temperature.
While the rice cools, cut the cucumber and carrot into thin strips, and slice the avocado into thin pieces.
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap on top. Place a sheet of nori with the shiny side down on the plastic wrap.
With wet hands, spread a thin, even layer of the sushi rice over the nori, leaving about 1 inch of nori uncovered at the top edge.
Sprinkle a few pinches of black sesame seeds over the rice.
Arrange a few strips of cucumber, carrot, and avocado horizontally across the center of the rice.
Lift the edge of the bamboo mat closest to you, and begin rolling it away from you, pressing gently to mold the roll as you go.
Once you reach the exposed edge of the nori, wet it with a little water to seal the roll.
Remove the sushi roll from the bamboo mat and use a sharp knife to slice into 6-8 pieces.
Repeat the rolling process with the remaining ingredients.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3926 mg | 171% | |
| Total Carbohydrate | 119.0 g | 43% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 20.6 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1616 mg | 34% | |
*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.
