Vegetarian Nigiri Sushi
Elevate your sushi game with this stunning and flavorful Vegetarian Nigiri Sushi recipe that proves you don’t need seafood to enjoy this Japanese delicacy! Perfectly seasoned sushi rice serves as the foundation for vibrant toppings like tender sweet potato, creamy avocado, and crisp cucumber, offering a delightful range of textures and flavors. This easy-to-follow recipe combines traditional sushi-making techniques—like carefully shaping the rice and delicately preparing the toppings—with plant-based ingredients that are both fresh and satisfying. Garnished with sesame seeds and served alongside soy sauce and wasabi, this vegetarian take on nigiri sushi is ideal for impressing at dinner parties, experimenting with Japanese cuisine, or even as a fun hands-on culinary project. Ready in under an hour and serving up to four, it’s a wholesome, creative, and visually striking dish that’s perfect for sushi lovers and beginners alike!
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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
- 1 small Sweet potato
- 1 medium Avocado
- 0.5 medium Cucumber
- 0.25 cup Soy sauce
- 1 teaspoon Wasabi paste
- 2 tablespoons Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch, ensuring the rice is not sticky once cooked.
In a saucepan, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
While the rice is cooking, whisk together rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve.
Once the rice is cooked, remove it from the heat and let it sit covered for 10 minutes. Then, fold in the rice vinegar mixture, mixing well to ensure all the rice is coated. Spread the seasoned rice onto a large baking sheet in an even layer to cool.
Meanwhile, peel and slice the sweet potato into thin, even strips. Bring a small amount of water to boil in a saucepan, and cook the sweet potato strips for about 2-3 minutes until just tender but still firm. Drain and let them cool.
Peel the avocado, remove the pit, and slice it into thin layers.
Slice the cucumber into thin strips about 2-3 inches long.
Once the rice is cool enough to handle, wet your hands with water to prevent sticking. Take about 2 tablespoons of rice and shape it into an oval mound, pressing gently but firmly.
Place a slice of sweet potato, avocado, or cucumber on top of the rice mound, pressing lightly to adhere.
Arrange the vegetarian nigiri sushi on a platter, sprinkle with sesame seeds for garnish, and serve with soy sauce and wasabi paste on the side for dipping.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 3888 mg | 169% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 21.8 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1463 mg | 31% | |
*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.
