Vegan Alaska Roll
Dive into the vibrant world of plant-based sushi with this Vegan Alaska Roll recipe—a creative twist on the classic favorite. This recipe showcases tender, smoky carrot strips seasoned with soy sauce and liquid smoke, mimicking the rich depth of traditional smoked fish. Paired with creamy avocado, crisp cucumber, and perfectly seasoned sushi rice, these rolls are a delightful blend of flavors and textures. Wrapped in nori and finished with toasted sesame seeds and a hint of wasabi, each bite is a feast for the senses. Whether you're hosting a dinner party or craving a healthy homemade treat, this vegan sushi is both visually stunning and incredibly satisfying. Perfect for sushi lovers looking for a delicious vegan alternative!
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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
- 2 large carrots
- 2 tablespoons soy sauce
- 0.5 teaspoon liquid smoke
- 1 large avrocado
- 0.5 large cucumber
- 5 sheets nori sheets
- 1 tablespoon toasted sesame seeds
- 1 teaspoon wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear, then combine in a medium saucepan with 1.25 cups water.
Bring to a boil, then reduce the heat to low and cover. Cook for 20 minutes, until the water is absorbed and the rice is tender. Let it sit covered for 10 minutes off the heat.
Mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Stir this mixture into the cooked rice, then spread the rice onto a baking sheet to cool.
Preheat the oven to 350°F (175°C). Peel the carrots and cut into long, thin strips.
In a bowl, combine soy sauce and liquid smoke. Coat the carrot strips in the mixture and place on a baking sheet.
Bake the carrots for 20 minutes, turning halfway through, until they have a tender, smoked texture.
Slice the avocado in half, remove the pit, and slice the flesh into thin strips. Peel the cucumber and cut it into matchstick-size pieces.
Place a nori sheet on a bamboo sushi mat, shiny side down. With wet hands, spread an even layer of rice over the nori, leaving a 1-inch border on the edge farthest from you.
Arrange smoked carrot strips, avocado, and cucumber sticks across the center of the rice.
Using the mat, carefully roll the sushi away from you, applying gently pressure to form a tight roll. Moisten the bare edge of the nori with water and seal the roll.
Repeat with the remaining ingredients to make more rolls.
Using a sharp knife, slice each roll into 8 pieces, wiping the knife with a damp cloth between cuts.
Garnish the sliced rolls with sesame seeds and a small amount of wasabi paste before serving.
Nutrition Facts
Calories |
843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2777 mg | 121% | |
| Total Carbohydrate | 122.6 g | 45% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 24.1 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2178 mg | 46% | |
*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.
