Vegetarian Avocado and Fish Sushi Roll
Discover the perfect fusion of simplicity and flavor with these Vegetarian Avocado and Fish Sushi Rolls—a creative twist on classic sushi that replaces traditional raw fish with fresh avocado for a creamy, plant-forward bite. This homemade sushi recipe features perfectly seasoned sushi rice, crisp cucumber, and buttery avocado, all neatly rolled in a sheet of nori. With an easy step-by-step guide, including tips for achieving the perfect roll with a bamboo mat, this recipe is ideal for sushi beginners and experts alike. Pair these light, refreshing rolls with soy sauce, pickled ginger, and a dab of wasabi for an authentic Japanese dining experience that's as satisfying as it is beautiful. Perfect for a quick lunch, an elegant appetizer, or a fun DIY dinner, this recipe is a must-try for sushi enthusiasts looking for a vegetarian alternative!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 sheets nori sheets
- 1 large avocado
- 1 medium cucumber
- 4 tablespoons soy sauce
- 2 tablespoons pickled ginger
- 1 teaspoon wasabi paste
Instructions
Rinse the sushi rice in a fine mesh strainer under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice with 1.25 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
While the rice is cooking, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Once the rice is cooked, let it sit covered for 10 minutes, then transfer it to a large bowl and gently fold the vinegar mixture into the rice using a wooden spatula. Allow it to cool to room temperature.
Peel the cucumber, cut it in half lengthwise, and use a spoon to scrape out the seeds. Cut each half into long matchstick-sized strips.
Cut the avocado in half, remove the pit, and peel. Slice each half into thin strips.
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay one nori sheet on the mat, shiny side down.
With damp fingers, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top for sealing.
Arrange a few strips of avocado and cucumber horizontally across the center of the rice.
Using the bamboo mat, carefully roll the sushi into a tight cylinder, starting from the edge closest to you. Press gently as you roll.
Lift the edge of the mat and continue rolling until you reach the border. Wet the border with a bit of water to seal the roll.
Repeat the process with the remaining nori sheets and fillings.
Using a sharp knife, slice each roll into 6-8 pieces. Clean the knife with a damp cloth between cuts to ensure clean slices.
Serve the sushi rolls with soy sauce, pickled ginger, and a small dab of wasabi paste on the side.
Nutrition Facts
Calories |
196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 394 mg | 8% | |
*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.
