Vegan Avocado and Fish Roe Sushi Roll
Elevate your sushi game with this vibrant and satisfying Vegan Avocado and Fish Roe Sushi Roll recipe! Perfect for plant-based food lovers, this dish combines the creamy richness of ripe avocado with the delightful pop of seaweed-based vegan fish roe, creating a tantalizing balance of flavors and textures. Fresh cucumber adds a refreshing crunch, while the sushi rice is perfectly seasoned with a tangy-sweet blend of rice vinegar, sugar, and salt. These rolls are as easy to make as they are impressive, harnessing the art of rolling sushi with nori sheets and a bamboo mat for restaurant-quality presentation. Ready in just under an hour, this recipe is ideal for serving at a dinner party or enjoying a healthy, satisfying meal at home. Pair with soy sauce for dipping and watch these colorful vegan sushi rolls become your new favorite! Perfect keywords for discovery: vegan sushi, avocado sushi, plant-based sushi recipes, sushi making at home, easy sushi rolls, vegan fish roe sushi.
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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
- 2 whole Avocado
- 100 grams Vegan fish roe (e.g., seaweed-based caviar)
- 1 medium Cucumber
- To taste Soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender.
While the rice is cooking, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the seasoned rice to cool to room temperature, covered with a damp cloth to keep it from drying out.
Peel and pit the avocados, then slice them into thin strips.
Peel and cut the cucumber into matchstick-sized strips.
Lay a bamboo sushi mat on a flat surface and place a nori sheet, shiny side down, on the mat.
With wet hands to prevent sticking, spread about 1/4 of the sushi rice evenly over the nori, leaving a 1-inch border at the top.
Place several strips of avocado and cucumber across the center of the rice.
Spoon a small line of vegan fish roe alongside the avocado and cucumber.
Using the bamboo mat, carefully lift the edge closest to you and start rolling it away from you, pressing gently but firmly to form a tight roll.
Seal the edge with a little water and give the roll a final squeeze to ensure it is well-formed.
With a sharp, damp knife, slice the roll into bite-sized pieces, cleaning the knife between cuts to ensure smooth slices.
Repeat the process with the remaining ingredients.
Serve the sushi rolls with soy sauce on the side for dipping.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1501 mg | 65% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 17.9 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2042 mg | 43% | |
*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.
