Vegetarian Alaska Roll
Dive into a fresh and flavorful twist on classic sushi with the Vegetarian Alaska Roll, a vibrant plant-based take on the beloved Alaska Roll. This recipe features creamy avocado, crisp cucumber, and smooth cream cheese, delicately enhanced with fresh dill for a hint of herbaceous brightness. Wrapped in nutrient-rich nori and paired with perfectly seasoned sushi rice, each bite is a tantalizing balance of textures and flavors. Topped with toasted sesame seeds for an irresistible nutty finish, these rolls are as visually stunning as they are delicious. Easy to prepare in under an hour, they’re perfect for impressing guests or enjoying a cozy night in. Serve with soy sauce, wasabi, and pickled ginger to elevate these vegetarian sushi rolls to an authentic Japanese dining experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 sheets nori sheets
- 1 whole avocado
- 1 medium cucumber
- 100 grams cream cheese
- 2 tablespoons fresh dill
- 2 tablespoons sesame seeds
- as needed soy sauce
- as needed wasabi
- as needed pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the grains stay separated when cooked.
In a medium pot, combine the rinsed rice and 1.5 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed.
Remove the pot from heat and let it sit, covered, for 10 minutes to allow the rice to finish steaming.
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt have dissolved. Gently fold this mixture into the warm rice using a wooden spoon or rice paddle. Set the rice aside to cool to room temperature.
Peel the avocado, remove the pit, and slice it into thin strips. Cut the cucumber into matchstick-sized pieces.
Lay a bamboo sushi mat on a clean surface and place one sheet of nori on the mat, shiny side down.
With damp fingertips, take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border on the top edge.
Sprinkle a small amount of sesame seeds evenly over the rice.
On the bottom edge of the rice-covered nori, lay a few slices of avocado, cucumber sticks, a strip of cream cheese, and fresh dill.
Roll the mat away from you, tucking the ingredients as you go and applying gentle pressure to shape the roll.
Seal the nori edge with a little water to keep the roll closed.
With a sharp knife moistened with water, slice the roll into 6-8 pieces.
Serve with soy sauce, wasabi, and pickled ginger as desired.
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1862 mg | 81% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 21.3 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1563 mg | 33% | |
*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.
