Vegetarian Classic Nigiri Sushi
Discover a fresh twist on a Japanese favorite with Vegetarian Classic Nigiri Sushi, a stunning plant-based take on the iconic dish. Featuring perfectly seasoned sushi rice, delicately sliced avocado, crisp cucumber, and smoky tofu, this recipe delivers all the elegance and flavor of traditional nigiri without the seafood. Enhanced with tangy rice vinegar and served with soy sauce, pickled ginger, and a touch of fiery wasabi, each piece offers a harmonious balance of texture and taste. Whether you're a sushi enthusiast or new to plant-based cuisine, this quick and easy recipe—ready in just 40 minutes—is perfect for entertaining or a delightful dinner at home.
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Recipe Information
Ingredients
- 200 grams Sushi rice
- 250 milliliters Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 2 sheets Nori sheets
- 1 whole Avocado
- 1 whole Cucumber
- 100 grams Smoked tofu
- 2 tablespoons Soy sauce
- 50 grams Pickled ginger
- 2 tablespoons Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rice and water in a rice cooker or saucepan. Cook according to the rice cooker's instructions or bring to a boil, then reduce the heat, cover, and simmer for 15 minutes until all the water is absorbed.
In the meantime, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture using a wooden spoon or rice paddle until well incorporated and the rice has a glossy finish. Let the rice cool to room temperature.
Cut the avocado in half, remove the pit, and peel. Slice the avocado thinly.
Peel the cucumber and cut it into thin strips about the length of the sushi rice.
Cut the smoked tofu into slices similar size to the length of the nigiri.
Using wet hands to prevent sticking, take a small handful of sushi rice and form an oblong shape, roughly the size of a large grape or quail egg.
Place a slice of avocado, cucumber, or smoked tofu over the rice. Secure it by wrapping a thin strip of nori around the nigiri if desired.
Repeat the process with the remaining rice and toppings.
Serve the vegetarian nigiri sushi with soy sauce, pickled ginger, and a small amount of wasabi paste on the side.
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4127 mg | 179% | |
| Total Carbohydrate | 128.4 g | 47% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 24.5 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1798 mg | 38% | |
*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.
