Vegan Prawn Sushi Roll
Discover the perfect fusion of plant-based innovation and traditional sushi craftsmanship with this Vegan Prawn Sushi Roll recipe! Featuring perfectly seasoned sushi rice, crisp cucumber matchsticks, creamy avocado slices, and delicately sweet plant-based prawns, these rolls are as delicious as they are impressive. Wrapped in nori sheets and topped with a sprinkle of sesame seeds, this recipe pairs beautifully with soy sauce, pickled ginger, and a touch of fiery wasabi for the ultimate sushi experience. Whether you’re a vegan sushi enthusiast or simply looking for a creative twist on classic seafood rolls, this dish is sure to delight. Ready in under an hour, it’s a satisfying centerpiece for your next dinner party or a gourmet treat for yourself!
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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 pieces Nori sheets
- 8 pieces Plant-based prawns
- 0.5 medium Cucumber
- 1 medium Avocado
- 2 tablespoons Sesame seeds
- 1 cup Soy sauce
- 0.25 cup Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Prepare the sushi rice: Rinse 1 cup of sushi rice under cold water until the water runs clear. Combine the rice with 1.25 cups of water in a rice cooker or pot. Cook according to your rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Let it rest for 10 minutes before fluffing.
While rice is cooking, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt in a small saucepan. Heat over low until dissolved, then remove and let it cool.
Transfer the cooked rice to a large wooden or non-metal bowl. Gradually fold the vinegar mixture into the rice with a wooden spatula, fanning it as you mix to cool and season evenly.
Cut the cucumber into thin matchsticks and slice the avocado as desired.
Lay a bamboo sushi mat on a flat surface and place a piece of plastic wrap over it. Place a nori sheet, shiny side down, on the plastic wrap.
Wet your hands, spread a handful of seasoned rice over the nori sheet, pressing gently. Leave a 1-inch border on the top edge.
Sprinkle a quarter of the sesame seeds over the rice. Flip the nori sheet so the rice side faces down.
Arrange 2 plant-based prawns, some cucumber matchsticks, and a few avocado slices horizontally across the bottom third of the nori sheet.
Lift the end of the sushi mat closest to you, rolling the nori and fillings away from you, giving gentle pressure to form a cylinder. Seal the edges with a bit of water if necessary.
Repeat this process for the remaining nori sheets and ingredients.
With a sharp knife, slice each roll evenly into 6-8 pieces, wiping the blade with a damp cloth between cuts.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi paste on the side.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11736 mg | 510% | |
| Total Carbohydrate | 121.6 g | 44% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 17.3 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2262 mg | 48% | |
*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.
