Vegan Shrimp Sushi
Dive into the fresh and flavorful world of Vegan Shrimp Sushi, a perfect plant-based twist on the classic Japanese dish. This recipe combines tender sushi rice seasoned with tangy rice vinegar, crisp cucumber, creamy avocado, and savory vegan shrimp, all wrapped in umami-rich nori sheets. With just 45 minutes of prep and straightforward rolling techniques, this homemade sushi is ideal for impressing guests or treating yourself to a restaurant-quality meal. Serve your elegant sushi rolls with soy sauce, pickled ginger, and a touch of wasabi for the ultimate vegan sushi experience. Perfect for sushi lovers seeking sustainable, dairy-free, and seafood-free alternatives!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 4 pieces Nori sheets
- 1 package Vegan shrimp
- 1 medium, julienned Cucumber
- 1 medium, sliced Avocado
- 0.25 cup Soy sauce
- 3 tablespoons Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender.
While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve completely.
Once the rice has cooked, remove it from heat. Pour the vinegar mixture over the rice and gently fold it in using a spatula. Allow the rice to cool to room temperature.
On a bamboo sushi mat, place a nori sheet, shiny side down.
Spread a thin, even layer of the cooled rice over the nori sheet, leaving about an inch uncovered at the top edge.
Place a line of cucumber julienne, avocado slices, and a few pieces of vegan shrimp about one inch from the bottom of the nori sheet.
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to shape it into a tight roll. Moisten the uncovered edge of the nori with water to seal the roll.
Repeat the rolling process with the remaining ingredients.
With a sharp knife, cut each roll into 6-8 pieces.
Serve the vegan shrimp sushi with soy sauce, pickled ginger, and wasabi paste.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6743 mg | 293% | |
| Total Carbohydrate | 231.6 g | 84% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 22.1 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1769 mg | 38% | |
*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.
