Nut-Free Black Sesame Seed Sushi Roll
Elevate your sushi-making game with this Nut-Free Black Sesame Seed Sushi Roll, a perfect blend of simple ingredients and wholesome flavors. Made with perfectly seasoned sushi rice, crunchy cucumber, sweet carrot, and creamy avocado, each roll is wrapped in a classic nori sheet and finished with a sprinkle of nutty black sesame seeds for a striking, nut-free twist. This recipe is not only allergy-friendly but also vegetarian and packed with vibrant textures and flavors. Whether you’re a sushi novice or a seasoned expert, this easy-to-follow recipe guarantees impressive results in just under an hour. Serve these delightful rolls with soy sauce, pickled ginger, and a touch of wasabi for a restaurant-worthy sushi experience right at home!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1.5 tablespoons Sugar
- 0.5 teaspoons Salt
- 4 sheets Nori sheets
- 0.5 Cucumber
- 1 Carrot
- 1 Avocado
- 4 tablespoons Black sesame seeds
- optional, for serving Soy sauce
- optional, for serving Pickled ginger
- optional, for serving Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well and transfer it to a saucepan.
Add 1.25 cups of water to the saucepan with the rice. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture while the rice is still hot. Let it cool to room temperature.
Peel the cucumber, slice it lengthwise, and remove the seeds. Cut into thin, long strips.
Peel the carrot and cut into thin, long strips.
Cut the avocado in half, remove the pit, and slice it lengthwise.
Lay a bamboo sushi mat on a flat surface and place a piece of plastic wrap over it to prevent sticking.
Place a nori sheet, shiny side down, on the plastic-covered bamboo mat.
With dampened fingers, evenly spread about 1/4 of the rice onto the nori sheet, leaving a 1-inch border at the top.
Sprinkle 1 tablespoon of black sesame seeds over the rice.
Arrange a few strips of cucumber, carrot, and avocado horizontally across the rice, about 1 inch from the bottom edge of the nori.
Starting from the bottom edge, use the bamboo mat to tightly roll the sushi away from you, applying gentle pressure to keep the roll firm.
Once rolled, wet a sharp knife and slice the roll into 6-8 pieces. Repeat with the remaining ingredients.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side, if desired.
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 24.3 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1328 mg | 28% | |
*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.
