Vegetarian Sushi Nigiri
Dive into the vibrant world of Japanese cuisine with this Vegetarian Sushi Nigiri recipe, a fresh and colorful twist on a classic favorite. Perfect for sushi lovers and plant-based eaters alike, this recipe combines expertly seasoned sushi rice with an array of crisp, thinly sliced vegetables like carrot, cucumber, and creamy avocado. The addition of optional nori strips creates a visually stunning presentation reminiscent of traditional sushi, while serving alongside soy sauce, wasabi, or pickled ginger adds an authentic touch. Ready in under an hour, this recipe is ideal for impressing guests or enjoying a light yet satisfying meal at home. Whether you’re a seasoned chef or a sushi-making beginner, this easy-to-follow recipe will have you mastering homemade nigiri in no time!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 1 medium Carrot (thinly sliced into strips)
- 0.5 medium Cucumber (thinly sliced into strips)
- 1 medium Avocado (sliced)
- 2 sheets Nori sheets (cut into thin strips)
- optional Soy sauce (for serving)
- optional Wasabi paste (optional)
- optional Pickled ginger (optional, for garnish)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice is not overly sticky.
In a medium saucepan, combine the rinsed rice and water. Cover with a lid and bring to a boil over medium heat. Once boiling, reduce the heat to low and let simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large mixing bowl. Gently fold the vinegar mixture into the rice using a wooden spatula or spoon, being careful not to mash the grains. Let the rice cool to room temperature.
Prepare the toppings by slicing vegetables as indicated in the ingredients list.
Moisten your hands with water to prevent the rice from sticking. Scoop about 1 tablespoon of rice and shape it into an oblong, compact mound about 2 inches long with your palms. Repeat with the remaining rice to create individual “nigiri” bases.
Place a thin slice of carrot, cucumber, or avocado on top of each rice mound. Optional: Secure the vegetable topping by wrapping a thin strip of nori around the center of the nigiri.
Arrange the vegetarian nigiri on a serving platter. Serve with soy sauce, wasabi paste, and pickled ginger on the side, if desired.
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2550 mg | 111% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 18.2 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1308 mg | 28% | |
*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.
