Vegan Uramaki Roll
Elevate your sushi game with this vibrant Vegan Uramaki Roll recipe, featuring flavorful plant-based ingredients and a perfect balance of textures. This inside-out sushi roll begins with fluffy, seasoned sushi rice and toasted sesame seeds on the exterior, encasing a colorful mix of julienned cucumber, carrot, and creamy avocado for a fresh and satisfying bite. Wrapped in nori and carefully rolled using a traditional bamboo mat, this recipe showcases the art of sushi-making and is ideal for impressing guests or treating yourself to restaurant-quality vegan sushi at home. Ready in under an hour, this easy-to-follow recipe is naturally vegan, and can be made gluten-free with tamari. Complete the experience by serving your rolls alongside soy sauce, pickled ginger, and a hint of wasabi for the ultimate sushi night delight!
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Recipe Information
Ingredients
- 1 cup (uncooked) Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets (seaweed)
- 1 whole (thinly julienned) Cucumber
- 1 whole (thinly julienned) Carrot
- 1 whole (thinly sliced) Avocado
- 2 tablespoons Toasted sesame seeds
- as needed (for serving) Soy sauce (or tamari for gluten-free)
- as needed (for serving) Pickled ginger
- as needed (optional, for serving) Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 20 minutes or until the water is absorbed and the rice is cooked.
While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves.
Once the rice is cooked, spread it onto a clean, non-metallic tray. Drizzle the vinegar mixture over the rice and gently fold it in using a cutting motion with a wooden spoon or spatula. Let the rice cool to room temperature.
Place a sheet of plastic wrap over a bamboo sushi mat (makisu). Lay a sheet of nori shiny-side down on the plastic wrap.
Wet your hands with water to prevent the rice from sticking. Spread a thin, even layer of sushi rice over the nori, covering the entire surface.
Sprinkle toasted sesame seeds over the rice, then carefully flip the nori sheet over so that the rice faces down.
Arrange a few strips of cucumber, carrot, and avocado along the bottom third of the nori (the side closest to you).
Using the bamboo mat, tightly roll the sushi from the bottom edge, applying gentle pressure to form a compact roll. Continue rolling until the seam is underneath.
Remove the roll from the bamboo mat and use a sharp, damp knife to cut it into 6-8 equal pieces. Clean the knife between cuts for clean slices.
Repeat the process with the remaining ingredients to make additional rolls.
Serve the uramaki rolls with soy sauce or tamari, pickled ginger, and wasabi, if desired.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 22.3 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1837 mg | 39% | |
*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.
