Vegetarian Sushi Roll with Eel Sauce
Take your sushi night to new heights with this irresistible Vegetarian Sushi Roll featuring a homemade eel sauce! Perfectly seasoned sushi rice is delicately rolled with crisp cucumber, creamy avocado, and sweet carrot inside a sheet of nori. A sprinkle of toasted sesame seeds adds a nutty bite, while the luscious eel sauce—crafted with soy sauce, maple syrup, and mirin—brings a rich, umami-packed glaze to every piece. This vegetarian delight is not only a feast for the eyes but also a quick and fun recipe to prepare, ready in under an hour. Serve as a healthy appetizer, light lunch, or party dish that’ll impress your guests. Perfect for sushi lovers seeking plant-based options, this recipe guarantees flavor, freshness, and just the right touch of indulgence!
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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
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 large Avocado
- 1 medium Carrot
- 2 tablespoons Toasted sesame seeds
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 tablespoon Mirin
- 0.5 teaspoons Cornstarch
- 1 tablespoon Water (for eel sauce)
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker or pot and cook until the water is absorbed and the rice is tender.
In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until the sugar dissolves, but do not let it boil. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
While the rice cools, prepare the eel sauce. In a small saucepan, combine soy sauce, maple syrup, and mirin. Bring the mixture to a simmer over medium heat.
Dissolve the cornstarch in 1 tablespoon of water to create a slurry. Stir the slurry into the sauce and continue to simmer until it thickens to a syrup-like consistency. Remove from heat and let cool.
Slice the cucumber, avocado, and carrot into thin strips, approximately 3–4 inches long, for easy rolling.
Place a bamboo sushi mat on a flat surface. Lay a sheet of nori shiny side down on the mat. Wet your hands with water to prevent sticking and evenly spread about 1/4 of the cooled sushi rice over the nori, leaving a 1-inch border at the top.
Arrange the cucumber, avocado, and carrot strips horizontally across the center of the rice. Sprinkle with toasted sesame seeds for added flavor.
Using the bamboo mat, carefully roll the nori sheet tightly around the fillings, starting from the bottom edge. Press firmly to seal the roll. Use a sharp knife to slice the roll into 6–8 even pieces.
Repeat the process with the remaining nori, rice, and fillings.
Serve the sushi rolls on a plate and drizzle with the prepared eel sauce. Enjoy immediately!
Nutrition Facts
Calories |
918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2505 mg | 109% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 40.7 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1868 mg | 40% | |
*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.
