Vegetarian Crunchy Sushi Roll
Experience the perfect balance of crisp textures and creamy flavors with this Vegetarian Crunchy Sushi Roll recipe—a plant-based twist on a Japanese favorite. Featuring seasoned sushi rice, crisp cucumber, creamy avocado, sweet carrot, and silky cream cheese, each roll is elevated with a satisfying layer of tempura flakes for an irresistible crunch in every bite. Served alongside traditional accompaniments like soy sauce, wasabi, and pickled ginger, this recipe not only brings authentic sushi flavors to your table but also offers an easy-to-follow, step-by-step guide to mastering the art of sushi rolling at home. Perfect for sushi lovers and beginners alike, this vegetarian roll is as fresh and flavorful as it is fun to make!
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 0.25 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 5 pieces nori sheets
- 1 medium cucumber
- 1 large avocado
- 1 medium carrot
- 4 ounces cream cheese
- 1 cup tempura flakes
- 4 tablespoons soy sauce
- 2 teaspoons wasabi
- 1 cup pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch.
Combine the rinsed rice and 2.5 cups of water in a rice cooker or a medium-sized pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until water is absorbed.
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until dissolved. Do not let it boil.
Once the rice is cooked, gently fold the vinegar mixture into the rice using a spatula. Let it cool to room temperature.
Peel the cucumber and cut it into long thin strips. Remove the core with seeds. Similarly, slice the avocado and carrot into thin matchsticks.
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it to prevent sticking.
Place a sheet of nori on the plastic wrap, shiny side down.
Wet your hands slightly to prevent sticking and spread an even layer of sushi rice over the nori, covering about 3/4 of the sheet.
Sprinkle tempura flakes evenly over the rice for added crunch.
Add a strip of cucumber, avocado, carrot, and cream cheese along the length of the nori, about one inch from the bottom.
Using the sushi mat, carefully roll the sushi, starting from the bottom edge and rolling upward while pressing gently but firmly to form a tight roll.
Repeat the process with the remaining ingredients.
Using a sharp knife, slice each roll into bite-sized pieces. The knife should be wet prior to making each slice to prevent sticking.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 7556 mg | 329% | |
| Total Carbohydrate | 223.4 g | 81% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 37.6 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2325 mg | 49% | |
*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.
