Vegan Sushi Roll with Eel Sauce
Elevate your plant-based dining experience with these irresistible Vegan Sushi Rolls paired with a homemade vegan eel sauce! Packed with vibrant flavors and wholesome ingredients, these rolls combine perfectly seasoned sushi rice, crisp cucumber, creamy avocado, and sweet carrot, all wrapped in nutritious nori. The vegan eel sauce, made with soy sauce, brown sugar, and mirin, adds a rich umami punch that transforms each bite into a gourmet experience. Simple to follow and ready in just 40 minutes, this recipe proves that sushi can be both vegan-friendly and utterly indulgent. Garnished with sesame seeds and served alongside pickled ginger and wasabi, these rolls offer the perfect balance of savory and fresh for sushi lovers looking for a plant-based twist.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 0.5 medium Cucumber
- 1 Avocado
- 1 medium Carrot
- 5 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Mirin (or rice cooking wine)
- 1 teaspoon Cornstarch
- 2 teaspoons Water
- 1 tablespoon Sesame seeds
- 2 tablespoons Pickled ginger (optional)
- 0.5 teaspoon Wasabi (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
While the rice is cooking, mix rice vinegar, sugar, and salt in a small saucepan. Heat over low heat until the sugar dissolves, then remove from heat.
Once the rice is cooked, transfer it to a large bowl and gently mix in the rice vinegar mixture. Let it cool to room temperature.
Prepare the vegetables: slice the cucumber, avocado, and carrot into thin, matchstick-sized strips.
To make the vegan eel sauce, combine soy sauce, brown sugar, and mirin in a small saucepan. Heat over medium-low heat, stirring until the sugar dissolves. In a separate small bowl, mix the cornstarch and water to form a slurry, then add it to the saucepan. Continue to cook, stirring constantly, until the sauce thickens. Remove from heat and set aside.
Place a sheet of nori shiny side down on a bamboo sushi mat. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of one edge uncovered.
Arrange a few strips of cucumber, avocado, and carrot in a horizontal line across the center of the rice.
Using the bamboo mat, roll the sushi tightly from the filled edge, pressing firmly as you go to form a cylinder. Seal the roll by moistening the uncovered edge of the nori with a bit of water and pressing it to close.
Repeat the process with the remaining nori sheets and fillings.
Using a sharp knife, slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Drizzle the vegan eel sauce over the sliced rolls and sprinkle with sesame seeds. Serve with pickled ginger, wasabi, and soy sauce on the side, if desired.
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4547 mg | 198% | |
| Total Carbohydrate | 142.8 g | 52% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 48.7 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1656 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.
