Vegetarian Avocado and Fish Roe Sushi Roll
Elevate your sushi night with this stunning Vegetarian Avocado and Fish Roe Sushi Roll recipe, a fusion of vibrant flavors and textures that’s perfect for sushi lovers at home. Featuring creamy ripe avocado, crisp cucumber, and sweet red bell pepper, these rolls are topped with a delicate layer of briny, umami-packed tobiko (fish roe) for that authentic sushi bar experience. The seasoned sushi rice provides the foundation, while the nori sheets and bamboo mat make rolling easier than you think. Ready in under an hour, these rolls are a visually striking and deliciously satisfying dish that’s complemented by classic sides like soy sauce, pickled ginger, and a touch of wasabi. Whether you’re making sushi for beginners or treating yourself, this recipe is a must-try for an impressive homemade meal!
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 sheets Nori sheets
- 2 whole Ripe avocado
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 cup Fish roe (tobiko)
- for serving Soy sauce
- for serving Pickled ginger
- for serving Wasabi
Instructions
Rinse the sushi rice in a strainer under cold water until the water runs clear.
Combine the rinsed rice and 2 cups of water in a rice cooker, then cook according to the rice cooker instructions. Alternatively, bring to a boil in a saucepan, then reduce the heat to low and cover, cooking for 18 minutes. Let it rest for 10 minutes after cooking.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan. Heat over low until the sugar dissolves. Allow it to cool to room temperature.
Transfer the cooked rice to a large bowl. Gently fold in the seasoned vinegar mixture with a spatula, taking care not to crush the rice. Let the rice cool to room temperature.
Peel and slice the avocados into thin strips. Cut the cucumber and red bell pepper into thin matchsticks.
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap on top of it. Put a nori sheet on top of the plastic wrap, shiny side down.
Dampen your hands with water and press a thin, even layer of sushi rice over the nori, leaving about 1-inch space at the top edge.
Arrange a few strips of avocado, cucumber, and red bell pepper across the lower third of the rice.
Carefully roll the sushi, using the bamboo mat to help mold the roll, pressing gently to make sure it holds together. Seal the roll by moistening the top edge of the nori with a small amount of water.
Once rolled, sprinkle a layer of fish roe across the top, gently pressing them onto the sushi roll.
Repeat the process with remaining nori sheets and fillings.
Slice each roll into six to eight pieces with a sharp, damp knife.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2790 mg | 121% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 35.1 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2468 mg | 53% | |
*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.
