Vegetarian Prawn Sushi Roll
Introduce a new favorite to your sushi repertoire with this Vegetarian Prawn Sushi Roll—a perfect fusion of classic flavors and plant-based innovation! This recipe features tender, seasoned sushi rice layered on nori sheets, paired with crisp cucumber, creamy avocado, and succulent plant-based prawns, delivering all the textures and tastes you love in traditional sushi. Crafted to satisfy vegetarians and sushi enthusiasts alike, this homemade roll is simple yet impressive thanks to the easy-to-follow rolling technique. Ideal for serving with soy sauce, pickled ginger, and a touch of wasabi, these vibrant rolls make for a show-stopping appetizer or light meal that's both sustainable and delicious. Ready in under an hour, it's a must-try for plant-based foodies and anyone seeking a creative twist on sushi night!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cup water
- 2 tablespoons rice vinegar
- 1.5 teaspoons sugar
- 0.5 teaspoon salt
- 3 whole nori sheets
- 6 pieces plant-based prawns
- 1 small, julienned cucumber
- 1 ripe, sliced avocado
- 0.5 cup soy sauce
- 2 tablespoons pickled ginger
- 1 teaspoon wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
In a medium saucepan, combine the rice and 1.25 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for 10 minutes.
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Place a sheet of nori on a bamboo sushi mat with the shiny side down.
Wet your hands to prevent the rice from sticking, then spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top.
Arrange 2 pieces of plant-based prawns, a few cucumber strips, and avocado slices horizontally across the center of the rice.
Use the sushi mat to roll the nori over the filling, pressing gently but firmly. Continue rolling tightly, using the mat to help shape the sushi into a cylinder.
Dampen the exposed edge of the nori with a little water to seal the roll.
Repeat the process for the remaining nori sheets and ingredients.
Using a sharp knife, slice each roll into 6-8 pieces.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6514 mg | 283% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 9.2 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1024 mg | 22% | |
*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.
