Vegan Sesame Seed Sushi Roll
Elevate your sushi night with this Vegan Sesame Seed Sushi Roll recipe, a delightful plant-based twist on a classic Japanese favorite. Featuring perfectly seasoned sushi rice, crisp cucumber, creamy avocado, sweet julienned carrots, and marinated tofu, these rolls are a fusion of vibrant flavors and textures. Toasted sesame seeds add a nutty crunch, while nori sheets wrap everything together for the perfect bite. With just 30 minutes of prep time, these homemade sushi rolls are impressively simple and satisfying. Serve with pickled ginger, a hint of wasabi, and soy sauce for dipping to complete the experience. Whether you're hosting a dinner party or enjoying a solo indulgence, these vegan sushi rolls are guaranteed to impress! Perfect for sushi lovers looking for a plant-based alternative, this recipe is a must-try.
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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
- 0.5 medium cucumber
- 1 medium avocado
- 1 small carrot
- 4 ounces tofu
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons sesame seeds
- 2 tablespoons pickled ginger
- 1 teaspoon wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents gummy rice.
In a medium saucepan, combine the rice with 1.25 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 20 minutes.
Once the rice is cooked, remove it from the heat and let it stand, covered, for 10 minutes.
Transfer the rice to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved, then gently stir this mixture into the rice. Allow it to cool to room temperature.
Cut the cucumber into thin strips, removing the seeds. Slice the avocado and carrot into julienne strips.
Cut the tofu into strips and marinate in soy sauce and sesame oil for 10 minutes.
In a dry skillet over medium heat, lightly toast the sesame seeds until golden brown and aromatic, about 3 minutes. Set aside.
Place a bamboo sushi mat on a flat surface and cover with plastic wrap. Lay a nori sheet, shiny side down, on the mat.
With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
Sprinkle a tablespoon of toasted sesame seeds over the rice.
Arrange cucumber, avocado, carrot, and tofu strips along the bottom third of the rice.
Starting from the edge closest to you, use the bamboo mat to roll the sushi away from you, pressing firmly yet gently as you roll. Keep pulling the mat away as you go to avoid rolling it into the sushi.
Once rolled, allow the sushi to rest for a minute before cutting. Repeat the process with the remaining ingredients.
Dampen a sharp knife with water, then cut each roll into 8 pieces with a clean slicing motion, not a sawing motion.
Serve the sushi rolls with pickled ginger, a dot of wasabi, and soy sauce for dipping.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2737 mg | 119% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 18.4 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1647 mg | 35% | |
*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.
