Vegan Black Sesame Seed Sushi Roll
Elevate your sushi game with these homemade Vegan Black Sesame Seed Sushi Rolls, a delightful fusion of fresh, plant-based ingredients and bold flavors. Perfectly seasoned sushi rice is layered with crunchy vegetables like cucumber, carrot, and creamy avocado, then wrapped in toasted nori sheets and sprinkled with aromatic black sesame seeds for a stunning visual and textural finish. This easy-to-follow recipe guides you through the essential sushi-rolling techniques step by step, ensuring professional-grade results in the comfort of your own kitchen. Ideal for vegans and sushi enthusiasts alike, these rolls are the ultimate crowd-pleaser, served alongside classic condiments like soy sauce, wasabi, and pickled ginger. Whether for a special occasion or a weekday treat, these sushi rolls are a feast both for the eyes and the taste buds!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 2 tablespoons Black sesame seeds
- 4 pieces Nori sheets
- 1 medium Avocado
- 1 medium Cucumber
- 1 medium Carrot
- for serving Soy sauce
- for serving Wasabi
- for serving Pickled ginger
Instructions
Rinse the sushi rice under cold water until water runs clear, then drain well.
In a medium saucepan, combine the sushi rice and water. Bring to a boil over medium-high heat.
Reduce the heat to low, cover the pan, and simmer for 20 minutes, or until the rice is tender.
Remove the saucepan from heat and let the rice stand, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a rice paddle or wooden spoon. Cool completely.
While the rice is cooling, slice the avocado, cucumber, and carrot into thin, long strips for filling the sushi rolls.
On a cutting board, lay a bamboo sushi mat and place a sheet of nori on top, shiny side down.
Moisten your fingers with water to prevent sticking. Spread about 1/4 of the sushi rice evenly over the nori, leaving a 1/2 inch border at the top edge.
Sprinkle 1/2 tablespoon of black sesame seeds evenly over the rice.
Arrange a few slices of avocado, cucumber, and carrot across the middle of the rice.
Hold the edge of the bamboo mat nearest to you, and begin rolling the mat. Tightly roll the sushi away from you to enclose the filling, letting the roll firm as you go. Use slight pressure to seal the edges.
Remove the sushi roll from the bamboo mat. Using a sharp knife, slice the roll into 8 even pieces, wiping the knife clean with a damp cloth between cuts.
Repeat the process with the remaining nori sheets, rice, and fillings.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 20.6 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1547 mg | 33% | |
*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.
