Vegan Sushi Roll with Fried Onions
Elevate your sushi game with this irresistible Vegan Sushi Roll with Fried Onions, a plant-based twist on the classic Japanese favorite. Perfectly seasoned sushi rice is expertly layered onto nutrient-rich nori sheets and filled with fresh, crisp cucumber and carrot, creamy avocado, and a generous sprinkle of crunchy vegan fried onions for an unexpected burst of texture. Rolling these sushi delights is both fun and rewarding, with the fried onions adding a unique savory touch that sets this recipe apart. Garnished with sesame seeds and served alongside gluten-free soy sauce, fiery wasabi, and tangy pickled ginger, these rolls are a feast for both the eyes and palate. Whether you're impressing guests or enjoying a solo culinary adventure, this vegan sushi recipe delivers restaurant-worthy results in just under an hour.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 4 Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 1 large Avocado
- 0.5 cup Fried onions (vegan)
- 2 tablespoons Soy sauce (gluten-free, if needed)
- 0.5 teaspoons Wasabi paste
- 2 tablespoons Pickled ginger
- 2 tablespoons Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a pot and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 20 minutes.
While the rice cooks, prepare the sushi vinegar by mixing rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is done, let it cool slightly and gently fold in the sushi vinegar mixture. Allow the rice to come to room temperature.
Julienne the cucumber and carrot into thin strips. Cut the avocado into thin slices.
Lay a sheet of nori shiny side down on a bamboo sushi mat. Spread about 1/4 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Arrange a few strips of cucumber, carrot, and avocado horizontally across the lower third of the rice. Sprinkle a small amount of fried onions on top for crunch.
Using the sushi mat, tightly roll the nori around the fillings, pressing gently but firmly to secure. Seal the edge with a small dab of water to help it stick.
Repeat with the remaining nori sheets, rice, and fillings to create four sushi rolls.
Slice each roll into 6-8 pieces using a sharp knife dipped in water to prevent sticking.
Sprinkle the sliced rolls with sesame seeds and serve with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4078 mg | 177% | |
| Total Carbohydrate | 149.2 g | 54% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 25.7 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2136 mg | 45% | |
*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.
