Vegetarian Orange Topped Sushi Roll
Elevate your vegetarian sushi game with this eye-catching and flavor-packed Vegetarian Orange Topped Sushi Roll. Perfectly seasoned sushi rice is paired with crisp cucumber, creamy avocado, and sweet julienned carrot, all wrapped in a sheet of nori and crowned with a delicate slice of fresh orange. The zesty citrus topping not only adds a vibrant pop of color but also a refreshing burst of flavor that complements the savory roll beautifully. This recipe is ideal for sushi enthusiasts looking for a plant-based twist, and it pairs wonderfully with traditional soy sauce, a hint of wasabi, and tangy pickled ginger for the ultimate umami experience. With easy-to-follow instructions and minimal prep time, this stunning dish is as delightful to make as it is to eat, offering the perfect combination of simplicity and sophistication.
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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
- 4 sheets nori sheets
- 1 medium cucumber
- 1 medium avocado
- 1 medium carrot
- 1 medium orange
- 0.25 cup soy sauce
- 1 teaspoon wasabi paste
- 0.25 cup pickled ginger
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
Combine the rice and 1.25 cups of water in a medium saucepan. Bring it to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, until the rice is tender and water is absorbed.
While the rice cooks, in a small bowl, mix the rice vinegar, sugar, and salt. Stir until the sugar dissolves completely.
Once the rice has cooked, remove it from heat and let it cool slightly. Spread it onto a baking sheet, and gently fold in the vinegar mixture until well combined. Allow the rice to cool to room temperature.
Peel the cucumber and slice it lengthwise into thin strips. Peel the carrot and cut it into long, thin julienne strips. Slice the avocado in half, remove the pit, and cut lengthwise into thin slices.
Peel the orange and cut it into thin, round slices. Remove any seeds if necessary.
Place a bamboo sushi mat on a clean surface and put a sheet of plastic wrap over it to avoid sticking.
Lay a sheet of nori, shiny side down, on the mat. Using wet fingers, evenly spread a layer of rice over the nori, leaving a 1/2-inch border at the top edge.
Arrange a few strips of cucumber, carrot, and avocado across the bottom third of the rice-covered nori sheet.
Using the bamboo mat, roll the sushi tightly into a cylinder, applying even pressure. Seal the edge with the plain border of nori by moistening it slightly with water.
Use a sharp knife to slice the roll into 6 to 8 pieces. Wipe the knife with a damp cloth between cuts to maintain clean edges.
Gently place one orange slice on top of each sushi piece.
Serve the sushi with soy sauce, wasabi paste, and pickled ginger on the side.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4379 mg | 190% | |
| Total Carbohydrate | 127.1 g | 46% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 31.8 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1924 mg | 41% | |
*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.
