Vegan Alaskan Sushi Roll
Discover the vibrant flavors of the Vegan Alaskan Sushi Roll, a plant-based twist on the classic seafood favorite. This recipe features tender sushi rice seasoned with a tangy mix of rice vinegar, sugar, and salt, complemented by a colorful combination of creamy avocado, crisp cucumber, and smoky carrot slices. Wrapped in nutrient-rich nori sheets and finished with a hint of wasabi for a bold kick, these rolls are both satisfying and easy to prepare. Perfect for a light lunch or an elegant appetizer, this recipe offers a cruelty-free sushi experience that's sure to impress. Pair with soy sauce and extra wasabi for the ultimate vegan sushi indulgence!
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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 sheets nori sheets
- 1 medium avocado
- 0.5 medium cucumber
- 1 medium smoked carrot
- 0.5 teaspoon wasabi paste
- 2 tablespoons soy sauce
Instructions
Start by rinsing the sushi rice under cold water until the water runs clear, then drain well.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt, stirring until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula. Allow it to cool to room temperature.
While the rice is cooling, prepare your vegetables: peel and thinly slice the avocado, cut the cucumber into long, thin strips, and slice the smoked carrot into thin strips.
Place a bamboo sushi rolling mat on a flat surface and lay a sheet of plastic wrap over it.
Place a sheet of nori on top of the plastic wrap, shiny side down.
Wet your hands with a mixture of water and a bit of rice vinegar to prevent sticking, then take half of the cooled sushi rice and spread it evenly over the nori sheet, leaving a 1-inch border at the top.
In the center of the rice, horizontally arrange half of the avocado slices, cucumber strips, and smoked carrot strips. Add a thin line of wasabi paste if desired.
Lift the edge of the sushi mat closest to you, and carefully roll the nori over the filling, pressing gently. Continue rolling to form a tight cylinder. Repeat with the remaining ingredients to make the second roll.
Using a sharp knife dipped in water, slice each roll into 6-8 pieces.
Serve immediately with soy sauce and additional wasabi on the side.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2543 mg | 111% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 18.6 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1362 mg | 29% | |
*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.
