Vegetarian Philadelphia Roll
Dive into the delightful world of sushi-making with this fresh and flavorful Vegetarian Philadelphia Roll recipe, a plant-based twist on the classic favorite! Featuring creamy avocado, crisp cucumber, smoky tofu, and luscious cream cheese enveloped in perfectly seasoned sushi rice and nori, this recipe delivers a delectable balance of textures and tastes. Topped with sesame seeds for a nutty crunch, these vegetarian sushi rolls are as nutritious as they are satisfying. Whether you're a sushi enthusiast or new to rolling your own, this easy-to-follow recipe with detailed instructions ensures success. Perfect for entertaining or as a light, wholesome meal, serve these rolls with tangy pickled ginger and soy sauce for an authentic sushi night experience. Ready in under an hour, this vegan-friendly Philadelphia roll will impress and delight!
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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 nori sheets
- 1 whole avocado
- 1 small cucumber
- 100 grams smoked tofu
- 100 grams cream cheese
- 2 tablespoons sesame seeds
- for serving soy sauce
- for serving pickled ginger
Instructions
Rinse 1 cup of sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice with 1.25 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 15 minutes, or until all the water is absorbed.
Remove the saucepan from heat and let it sit with the lid on for another 10 minutes to finish cooking through steam.
In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt until dissolved.
Transfer the cooked rice to a large bowl and evenly pour the vinegar mixture over it, folding the rice gently to season it evenly. Allow the rice to cool to room temperature.
Slice the avocado in half, remove the pit, and peel the skin. Cut the avocado into thin strips.
Peel and julienne the cucumber into thin strips.
Cut the smoked tofu into long thin strips similar in size to the cucumber.
Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it. Lay a nori sheet, shiny side down, on top of the plastic wrap.
With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch gap at the top edge.
Sprinkle the rice with 0.5 tablespoon of sesame seeds.
Carefully flip the nori sheet so the rice side faces down on the plastic wrap.
About 1 inch from the bottom edge, line the nori with avocado slices, cucumber, smoked tofu, and a small line of cream cheese.
Use the bamboo mat to roll the nori tightly over the fillings, pressing gently to shape the roll as you go. Continue until the roll is sealed.
Repeat the process with the remaining ingredients to make a total of 4 rolls.
Using a sharp knife, cut each roll into 8 even pieces, wiping the blade with a damp cloth between cuts to keep it clean.
Serve with soy sauce and pickled ginger.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 2180 mg | 95% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 20.1 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1513 mg | 32% | |
*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.
