Vegetarian Shrimp Sushi Roll
Experience the delicious fusion of creativity and tradition with this Vegetarian Shrimp Sushi Roll recipe, perfect for plant-based sushi lovers and those seeking a unique twist on classic rolls. This recipe features konjac-based vegetarian shrimp, offering an authentic texture and flavor that beautifully complements the medley of fresh cucumber, creamy avocado, and crisp carrot. Wrapped in earthy nori sheets and paired with perfectly seasoned sushi rice, each roll is a delightful balance of healthful ingredients and bold flavors. Ideal for a crowd-pleasing appetizer or a light, nourishing meal, these sushi rolls are served with classic accompaniments like soy sauce, pickled ginger, and a dab of wasabi for an unforgettable dining experience. Whip up this easy, vibrant, and eco-friendly sushi creation in just under an hour!
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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
- 8 pieces Vegetarian shrimp (konjac-based)
- 1 medium Cucumber
- 1 medium Avocado
- 1 small Carrot
- 4 tablespoons Soy sauce
- 2 tablespoons Pickled ginger
- 2 teaspoons Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rice and water in a medium saucepan.
Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat, and let it sit covered for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
Meanwhile, slice the cucumber, avocado, and carrot into thin strips.
Lay a bamboo sushi mat on a clean surface, then place a sheet of nori shiny side down.
Spread about 1/4 cup of prepared sushi rice evenly over the nori, leaving a 1-inch border on one edge.
Place two pieces of vegetarian shrimp, a few slices of cucumber, avocado, and carrot across the center of the rice.
Use the bamboo mat to roll the sushi tightly away from you, applying gentle pressure. Seal the roll with a bit of water on the border of the nori.
Repeat the process with the remaining ingredients.
With a sharp knife, slice each roll into 6 to 8 pieces, wiping the knife with a damp cloth between cuts.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side as desired.
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4277 mg | 186% | |
| Total Carbohydrate | 115.2 g | 42% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 20.0 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1719 mg | 37% | |
*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.
