Vegetarian California Roll Sushi
Delight your taste buds with this Vegetarian California Roll Sushi—a fresh, flavorful, and healthy twist on the classic sushi favorite. Perfect for plant-based diets, this recipe features creamy avocado, crisp cucumber, and sweet carrot wrapped in perfectly seasoned sushi rice and nori, with a touch of rich mayonnaise and a sprinkle of nutty sesame seeds for added texture and taste. This easy homemade sushi recipe is ideal for beginners, as it walks you through essential steps like preparing sushi rice and mastering the rolling technique using a bamboo mat. Ready in just under an hour, these vibrant sushi rolls make for a delightful appetizer or a light, satisfying meal. Serve with soy sauce, pickled ginger, and a dab of wasabi for an authentic Japanese dining experience at home! Perfect for sushi lovers seeking a meat-free option, this recipe is a must-try for its simplicity and bold flavors.
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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
- 3 whole Nori sheets
- 1 large Avocado
- 1 medium Cucumber
- 1 large Carrot
- 2 tablespoons Mayonnaise
- 2 tablespoons Sesame seeds
- 0.25 cup Soy sauce
- 0.5 cup Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Rinse 1 cup of sushi rice under cold water until the water runs clear. This removes excess starch and prevents gummy rice.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Let it soak for 30 minutes (optional but recommended for better texture).
Cover the saucepan and bring the rice to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 10 minutes. Then remove from heat and let it sit, still covered, for 10 more minutes.
While the rice cooks, in a separate 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 completely. Let the vinegar mixture cool.
Transfer the cooked rice to a wooden or non-metallic bowl. Gradually add the cooled vinegar mixture to the rice, folding it in gently with a wooden spatula. Let the rice cool to room temperature.
Prepare the fillings: peel and slice the avocado; julienne the cucumber and carrot.
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. This prevents the rice from sticking.
Lay a sheet of nori on the plastic-covered mat, shiny side down.
With wet hands to avoid sticking, spread a thin, even layer of sushi rice over the nori, pressing gently. Leave a 1-inch border at the top edge.
Spread a thin stripe of mayonnaise horizontally across the center of the rice.
Arrange the avocado slices, cucumber, and carrot julienne over the mayonnaise.
Carefully lift the edge of the bamboo mat closest to you and begin rolling the sushi away from you, keeping the fillings in place with your fingers. Press firmly but gently to shape the roll.
Once rolled, unwrap the mat and sprinkle sesame seeds over the outside of the roll.
Repeat the process with remaining ingredients to make two additional rolls.
With a sharp knife moistened with water, slice each roll into 8 equal pieces.
Serve the Vegetarian California Roll Sushi with soy sauce, pickled ginger, and wasabi paste.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 4980 mg | 217% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 20.8 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1996 mg | 42% | |
*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.
