Vegetarian Classic California Sushi Roll
Elevate your sushi night with this irresistible Vegetarian Classic California Sushi Roll, a plant-based twist on a beloved favorite. Featuring fluffy, seasoned sushi rice and nutrient-rich nori sheets, this recipe is packed with creamy avocado, crisp cucumber, and savory marinated tofu for a satisfying blend of textures and flavors. Each roll is sprinkled with sesame seeds for a delicate crunch and can be easily prepared with a bamboo sushi mat for that professional touch. Perfect as a light entrée, appetizer, or a party platter showstopper, this vegetarian sushi recipe is a wholesome, homemade alternative to takeout. Serve with soy sauce, pickled ginger, and wasabi for the ultimate sushi experience. Whether you're a sushi-making novice or a pro, this recipe combines simplicity, healthiness, and deliciousness in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 1 large Avocado
- 1 Cucumber
- 8 ounces Firm tofu
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups water in a rice cooker and cook according to the manufacturer's instructions.
Once cooked, transfer the rice to a large bowl and allow it to cool slightly.
In a small saucepan, mix the rice vinegar, sugar, and salt. Heat over low heat until the sugar dissolves. Pour this mixture over the cooked rice and gently fold it with a spatula until the rice is well-coated. Let the rice cool to room temperature.
While the rice is cooling, prepare the tofu. Slice the firm tofu into long, narrow strips. In a bowl, mix soy sauce and sesame oil. Marinate the tofu strips in the mixture for about 10 minutes.
Heat a non-stick skillet over medium heat and lightly cook the marinated tofu strips until they are golden brown on each side. Remove from heat and let them cool.
Peel and slice the avocado into thin strips. Slice the cucumber lengthwise into thin strips as well, removing the seeds if necessary.
Place a bamboo sushi mat on a clean surface, and position a sheet of plastic wrap on top if you prefer easier cleaning.
Lay a nori sheet shiny side down on the mat. Wet your fingers with water to prevent the rice from sticking and gently spread 1/4 of the sushi rice over the nori, leaving about 1 inch at the top edge uncovered.
Sprinkle sesame seeds evenly over the rice.
Flip the nori sheet so the rice side is facing down on the mat. Arrange a few slices of avocado, cucumber, and tofu strips horizontally across the bottom edge of the nori.
Use the bamboo mat to carefully roll the nori over the filling. Press firmly as you roll to ensure the roll sticks together.
Remove the bamboo mat and plastic wrap, if used, then slice the sushi roll gently with a sharp knife into 6-8 pieces.
Repeat the process with the remaining nori sheets, rice, and fillings.
Serve immediately with soy sauce, pickled ginger, and wasabi if desired.
Nutrition Facts
Calories |
1129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2512 mg | 109% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 19.3 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1961 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.
