Vegan Yellowtail Hand Roll
Discover the deliciously creative Vegan Yellowtail Hand Roll, a plant-based twist on a sushi classic that's sure to impress! This recipe stars tender, marinated tomato "sashimi," perfectly seasoned to mimic the rich flavors of traditional yellowtail. Layered with creamy avocado, crisp cucumber, and fluffy, vinegared sushi rice, these vibrant hand rolls are wrapped in nutrient-packed nori for an irresistible combination of textures and tastes. The recipe is fully customizable with optional wasabi paste and pickled ginger for an extra burst of flavor. Perfect for sushi lovers seeking a vegan alternative, this stunning dish is both easy to prepare and ideal for a light, healthy meal or appetizer. Ready in under an hour, these hand rolls will wow everyone at your next plant-based gathering or sushi night!
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Recipe Information
Ingredients
- 2 pieces Tomatoes (medium, firm)
- 3 tablespoons Soy sauce (gluten-free if needed)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Maple syrup
- 4 pieces Nori sheets (large, unseasoned)
- 1 cup Sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar (for sushi rice)
- 0.5 teaspoon Sugar
- 0.25 teaspoon Salt
- 0.5 cup Cucumber (julienned)
- 1 piece Avocado (sliced thinly)
- 2 tablespoons Pickled ginger (optional, for serving)
- 1 teaspoon Wasabi paste (optional)
Instructions
Prepare the sushi rice: Rinse the 1 cup of sushi rice under cold water until the water runs clear. Place it in a pot with 1.5 cups of water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 18 minutes. Remove from heat and let it sit for 10 minutes with the lid on.
Season the rice: In a small bowl, mix 2 tablespoons of rice vinegar, 0.5 teaspoon of sugar, and 0.25 teaspoon of salt. Fold this mixture into the slightly cooled rice using a spatula. Allow the rice to cool to room temperature.
Prepare the tomato 'yellowtail': Score the skin of 2 tomatoes with a small 'x' at the bottom. Boil water in a small pot and submerge the tomatoes for 30 seconds, then transfer to a bowl of ice water. Peel the skins off and cut into quarters. Remove the seeds and cut the flesh into strips resembling sashimi slices.
Marinate the tomato 'yellowtail': In a bowl, combine 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 teaspoon of maple syrup. Add the tomato slices, toss gently to coat, and let them marinate for at least 15 minutes.
Prepare your hand roll setup: Slice the avocado and cucumber into thin pieces. Cut the nori sheets in half to create 8 smaller sheets.
Assemble the hand rolls: Place a nori sheet shiny side down on a flat surface. Add about 2 tablespoons of seasoned sushi rice to the left side of the nori and gently press it down. Lay a strip of marinated tomato 'yellowtail' on top along with a few slices of cucumber and avocado. If desired, add a small dab of wasabi paste.
Roll the hand roll: Lift the bottom left corner of the nori sheet and begin rolling it into a cone shape, ensuring the fillings stay in place. Seal the edge by lightly wetting it with water.
Repeat with remaining ingredients until all hand rolls are assembled. Serve immediately with pickled ginger and additional soy sauce for dipping, if desired.
Nutrition Facts
Calories |
909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3930 mg | 171% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 16.6 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2456 mg | 52% | |
*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.
