Vegetarian Salmon Avocado Sushi
Experience the flavors of the sea—vegetarian style—with this delightful Vegetarian Salmon Avocado Sushi recipe. This innovative twist on classic salmon sushi uses marinated carrot strips infused with smoked paprika, soy sauce, and liquid smoke to mimic the texture and taste of smoked salmon. Paired with creamy avocado, crisp cucumber, and perfectly seasoned sushi rice, each bite is bursting with freshness and umami. Wrapped in nori and finished with toasted sesame seeds, these rolls are both visually stunning and irresistibly delicious. Perfect for sushi night at home, this plant-based recipe is easy to prepare, ready in about an hour, and ideal for anyone seeking a sustainable, healthy alternative to seafood. Serve with soy sauce, pickled ginger, and wasabi for a complete sushi experience!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoons salt
- 3 medium carrots
- 1 teaspoon smoked paprika
- 2 tablespoons soy sauce
- 0.5 teaspoons liquid smoke
- 1 avocado
- 4 nori sheets
- 1 cucumber
- 2 tablespoons toasted sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear.
Combine the rice and water in a medium saucepan and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Remove from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spoon. Let the rice cool to room temperature.
Peel the carrots and slice them thinly using a vegetable peeler to create long, thin strips.
In a medium mixing bowl, combine the smoked paprika, soy sauce, and liquid smoke. Add the carrot strips, gently mix to coat, and let them marinate for at least 20 minutes.
Peel and slice the avocado into thin strips, and slice the cucumber into matchstick-sized pieces.
Place a nori sheet, shiny side down, on a sushi mat or a piece of parchment paper. Wet your hands with water to prevent sticking and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
Arrange a few strips of the marinated carrots, avocado, and cucumber horizontally across the center of the rice. Sprinkle with toasted sesame seeds.
Using the sushi mat, carefully roll the sushi away from you, pressing gently to make a tight roll.
Using a wet, sharp knife, slice the roll into bite-sized pieces.
Serve the sushi with soy sauce, pickled ginger, and wasabi if desired.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2597 mg | 113% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 25.2 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2036 mg | 43% | |
*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.
