Vegetarian Black Sesame Seed Sushi Roll
Elevate your sushi game with this exquisite Vegetarian Black Sesame Seed Sushi Roll recipe! This vibrant plant-based dish features perfectly seasoned sushi rice paired with fresh, colorful vegetables like julienned cucumber, carrot, red bell pepper, and creamy avocado, all wrapped in crisp nori sheets. A sprinkling of nutty black sesame seeds adds a delicious crunch and striking visual appeal. With easy-to-follow instructions, you'll learn the art of rolling sushi like a pro using a bamboo mat. Ready in under an hour, this recipe is ideal for a light lunch, dinner, or even an impressive party appetizer. Serve alongside soy sauce, pickled ginger, and wasabi for an authentic and flavorful sushi experience that’s both nutritious and satisfying. Perfect for sushi lovers and vegetarians alike!
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Recipe Information
Ingredients
- 1.5 cups sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 sheets nori sheets
- 1 medium, julienned cucumber
- 1 medium, julienned carrot
- 1 medium, sliced avocado
- 0.5 medium, julienned red bell pepper
- 2 tablespoons black sesame seeds
- for serving soy sauce
- for serving pickled ginger
- for serving wasabi
Instructions
Rinse 1.5 cups of sushi rice under cold water until the water runs clear.
Combine rinsed rice with 2 cups of water in a rice cooker and cook according to the manufacturer's instructions.
Once cooked, transfer the rice to a large bowl and let it cool for about 10 minutes.
In a small saucepan, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt. Heat until the sugar and salt dissolve, then let it cool slightly.
Pour the vinegar mixture over the cooked rice and gently fold with a rice paddle or wooden spoon to combine and cool the rice further.
Place a bamboo sushi mat on a clean surface. Lay one nori sheet, shiny side down, on the mat.
With wet fingers, evenly spread a thin layer of prepared sushi rice over the nori, leaving a 1-inch border at the top edge.
Sprinkle the rice layer with a few pinches of black sesame seeds.
Arrange some julienned cucumber, carrot, bell pepper, and avocado slices horizontally across the rice at the bottom end of the nori sheet.
Using the bamboo mat, carefully lift the edge of nori and rice over the filling and roll tightly, pressing as you go, to form a compact log.
Seal the roll by dampening the top edge of the nori with a little water and pressing it closed.
Using a sharp knife moistened with water, slice the roll into eight even pieces.
Repeat with remaining ingredients to make additional rolls.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 405 mg | 18% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.7 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 386 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.
