Vegetarian Shrimp Sushi
Delight in the perfect fusion of texture and flavor with this dynamic Vegetarian Shrimp Sushi recipe, a plant-based twist on the traditional sushi roll. Featuring konjac shrimp substitutes for an ocean-inspired taste, these rolls are packed with fresh vegetables like cucumber, carrot, and creamy avocado, all hugged by perfectly seasoned sushi rice and crisp nori sheets. This recipe is ideal for sushi lovers seeking vegetarian options, offering a balanced blend of umami, sweetness, and crunch. With a prep time of just 45 minutes, it’s a fun and rewarding way to create homemade sushi that's as beautiful as it is delicious. Serve with soy sauce, pickled ginger, and wasabi for an authentic sushi experience right in your kitchen. Perfect for impressing guests or enjoying a restaurant-quality meal at home!
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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
- 8 pieces Konjac shrimp substitute
- 4 full sheets Nori sheets
- 0.5 piece Cucumber
- 0.5 piece Carrot
- 1 piece Avocado
- 0.25 cup Soy sauce
- 0.25 cup Pickled ginger (gari)
- 2 tablespoons Wasabi
Instructions
Rinse 1 cup of sushi rice under cold water until the water runs clear, and then combine with 1.25 cups of water in a medium-sized pot.
Bring to a boil, reduce heat to low, cover with a lid, and simmer for 15-20 minutes or until water is absorbed.
Remove from heat and let it stand, covered, for 10 minutes.
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 gently fold in the vinegar mixture until rice is well coated. Allow to cool to room temperature.
Peel and slice 0.5 cucumber, 0.5 carrot, and 1 avocado into long, thin strips.
Lay a bamboo sushi mat on a flat surface and cover with plastic wrap. Place one nori sheet on the plastic wrap, shiny side down.
Wet your hands to prevent sticking and spread 1/4 of the sushi rice evenly over the nori sheet, leaving about 1 inch at the top for sealing.
Arrange a few slices of cucumber, carrot, avocado, and 2 pieces of konjac shrimp substitute in a horizontal line across the center of the rice.
Using the bamboo mat, roll the nori over the fillings, pressing gently but tightly with each roll until completely enclosed.
Moisten the exposed edge of the nori sheet and seal the roll. Repeat with the remaining ingredients.
Using a sharp knife, cut the roll into 8 even pieces.
Serve with soy sauce, pickled ginger, and a small amount of wasabi on the side.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4090 mg | 178% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 24.7 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1602 mg | 34% | |
*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.
