Vegan Nigiri Sushi
Elevate your sushi game with this fresh and flavorful *Vegan Nigiri Sushi* recipe—perfect for plant-based food enthusiasts and sushi lovers alike! Featuring tender sushi rice seasoned with a tangy blend of rice vinegar, sugar, and salt, this vegan nigiri showcases vibrant toppings of creamy avocado, sweet carrot ribbons, and savory soy-marinated shiitake mushrooms. Each piece is beautifully garnished with a delicate strip of nori for added umami and visual appeal. With a prep time of just 30 minutes, it's an approachable way to enjoy authentic sushi flavors without any seafood. Serve these bite-sized delights with soy sauce and wasabi for a truly satisfying plant-based sushi experience that’s as delicious as it is stunning.
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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
- 1 Avocado
- 1 Carrot
- 1 sheet Nori sheets
- 4 Shiitake mushrooms
- 2 tablespoons Soy sauce
- 1 tablespoon Lemon juice
- 0.5 teaspoon Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot. Bring to a boil over high heat, then reduce the heat to low and cover. Cook for 15 minutes, then remove from heat and let sit, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt are dissolved. Gently fold the mixture into the cooked rice. Allow the rice to cool to room temperature.
Peel the avocado and slice it thinly. Similarly, peel and slice the carrot into thin, long strips resembling the size of a fish slice typically found on nigiri.
Remove the stems from the shiitake mushrooms and slice the caps into thin strips. In a small pan, heat the soy sauce over medium heat and sauté the mushroom slices for about 5 minutes or until they are tender and have absorbed the soy sauce. Let them cool.
Stack the nori sheet and cut into thin, small strips to be used as garnish.
Wet your hands with water to prevent sticking, and take about 2 tablespoons of the seasoned sushi rice. Shape it into a small oval mound, slightly pressing to form a compact base.
Spread a pea-sized amount of wasabi paste on the top of the rice mound. Top each mound with a slice of avocado, a piece of carrot, or a slice of mushroom.
Secure each topping by wrapping a small strip of nori around it for added flavor and appearance.
Arrange the vegan nigiri sushi on a serving platter. Serve with additional soy sauce and wasabi on the side.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2526 mg | 110% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 22.7 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1945 mg | 41% | |
*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.
