Vegan Shrimp Sushi Roll
Dive into a delicious twist on classic sushi with this Vegan Shrimp Sushi Roll, where plant-based innovation meets traditional Japanese flavors. Perfect for sushi lovers seeking a cruelty-free option, this recipe features tender vegan shrimp paired with creamy avocado and crisp cucumber, all wrapped in seasoned sushi rice and nori sheets. With a homemade sushi vinegar blend, the rice achieves the perfect balance of sweetness and tanginess, complementing the fresh fillings beautifully. Rolled to perfection with a bamboo mat and served with wasabi, soy sauce, and pickled ginger, these bite-sized pieces of vegan sushi are ideal for impressing guests or treating yourself to a gourmet experience at home. Ready in under an hour and packed with vibrant flavors, this plant-based sushi roll is a must-try for vegans and sushi enthusiasts alike!
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Recipe Information
Ingredients
- 250 g Sushi rice
- 300 ml Water
- 3 tbsp Rice vinegar
- 1 tbsp Sugar
- 1 tsp Salt
- 4 pieces Nori sheets
- 150 g Vegan shrimp
- 1 medium Cucumber, julienned
- 1 medium Avocado, sliced
- 1 tsp Wasabi
- 4 tbsp Soy sauce
- 50 g Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice will not be too sticky.
Combine the rinsed sushi rice and water in a saucepan. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for 18-20 minutes, or until all the water is absorbed.
While the rice is cooking, prepare the sushi vinegar by combining the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt are dissolved. Remove from heat and let it cool.
Once the rice is cooked, transfer it to a large wooden or plastic bowl. Gradually fold in the sushi vinegar with a rice paddle. Let the rice cool to room temperature by spreading it out evenly in the bowl.
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down. Wet your hands with water and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange a row of vegan shrimp, julienned cucumber, and sliced avocado along the center of the rice.
Use the bamboo mat to help roll the sushi tightly into a log, starting from the edge closest to you and rolling away. Apply gentle but firm pressure to ensure the roll holds together. Use a little water to seal the edge of the nori.
Repeat the process with the remaining nori, rice, and fillings.
With a sharp knife, slice each sushi roll into 6-8 bite-sized pieces.
Serve the vegan shrimp sushi rolls with soy sauce, wasabi, and pickled ginger on the side for dipping and garnish.
Nutrition Facts
Calories |
888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5849 mg | 254% | |
| Total Carbohydrate | 143.0 g | 52% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 15.5 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1500 mg | 32% | |
*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.
