Vegetarian Avocado Shrimp Roll
Crafted for sushi lovers in search of a vegetarian twist, this Vegetarian Avocado Shrimp Roll is a flavor-packed alternative to the classic shrimp roll. Boasting creamy, ripe avocado and refreshing cucumber slices, this recipe pairs perfectly with the tangy-sweet seasoned sushi rice and a delicate nori wrap. With no seafood in sight, it's an accessible option for vegetarians and those looking for a light yet satisfying dish. The combination of wholesome ingredients and an easy-to-follow rolling technique ensures a perfect homemade sushi experience, while accompaniments like soy sauce, pickled ginger, and wasabi elevate each bite. Ideal for a sushi night or meal prep, this roll is as fun to make as it is to eat!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 1 large ripe avocado
- 1 medium cucumber
- 4 sheets nori sheets
- for serving soy sauce
- for serving pickled ginger
- for serving wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain thoroughly.
In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 10 minutes. Remove from the heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves.
Transfer the cooked rice to a large bowl. Pour the vinegar mixture over the warm rice and gently fold it in with a spatula. Let the rice cool to room temperature.
Peel the avocado, remove the pit, and slice it into thin strips.
Peel the cucumber. Cut it in half lengthwise and remove the seeds with a spoon. Slice into long, thin strips.
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Place one nori sheet, shiny side down, on the mat.
Wet your hands with water to prevent the rice from sticking. Take about a quarter of the rice and spread it evenly over the nori, leaving a 1-inch border at the top edge.
Arrange a few strips of avocado and cucumber horizontally across the center of the rice.
Lift the edge of the mat closest to you and begin rolling it over the filling, applying gentle yet firm pressure to form a cylinder. Seal the edge with a little water.
Use a sharp knife to slice the roll into 6 to 8 pieces. Clean the knife with a damp cloth between cuts to get clean slices.
Repeat the process with the remaining nori, rice, avocado, and cucumber.
Serve the avocado rolls with soy sauce, pickled ginger, and wasabi.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1566 mg | 68% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 18.1 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1645 mg | 35% | |
*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.
