Vegetarian Gunkan Maki
Elevate your sushi-making skills with this vibrant and wholesome Vegetarian Gunkan Maki recipe, perfect for plant-based food lovers and sushi enthusiasts alike. This delightful dish features fluffy, seasoned sushi rice encased in crisp nori sheets, forming the iconic "battleship" shape. Each piece is topped with an array of fresh, colorful vegetables like creamy avocado, crisp cucumber, and sweet carrot, complemented by fragrant sesame seeds and tangy pickled ginger for added depth of flavor. With minimal prep time and simple ingredients, this vegetarian sushi recipe offers a stunning, restaurant-quality dish that's easy to recreate at home. Serve with soy sauce for dipping and enjoy a healthy, flavor-packed meal perfect for entertaining or indulging in a nutritious treat. Keywords: vegetarian sushi recipe, gunkan maki, plant-based sushi, homemade sushi, sushi rice recipe.
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Recipe Information
Ingredients
- 200 grams Sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 3 sheets Nori sheets
- 1 medium Avocado
- 0.5 medium Cucumber
- 0.5 medium Carrot
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame seeds
- 25 grams Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine 200 grams of sushi rice with 240 milliliters of water in a medium saucepan.
Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and cover. Cook for 15 minutes or until all water is absorbed.
Remove from heat and let the rice sit for 10 minutes, still covered. Meanwhile, mix 2 tablespoons of rice vinegar, 1 teaspoon of sugar, and 0.5 teaspoons of salt in a small bowl until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula. Let it cool to room temperature.
While the rice cools, cut the nori sheets into 2-inch wide strips.
Peel and slice the avocado, cucumber, and carrot into thin, small slices suitable for topping.
Wet your hands with water to prevent sticking, and form the rice into small oval-shaped mounds about 1 inch wide and 2 inches long.
Wrap the nori strip around the sushi rice mound, leaving the top open. The height of the nori should exceed the rice to form a kind of cup.
In the nori 'cup', carefully place the slices of avocado, cucumber, and carrot. You can mix and match or stack them individually.
Garnish each piece with a sprinkle of sesame seeds and a small slice of pickled ginger.
Serve the Vegetarian Gunkan Maki with soy sauce for dipping.
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2675 mg | 116% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 8.1 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1326 mg | 28% | |
*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.
