Vegetarian Sushi Roll with Fried Onions
Elevate your sushi game with this delightful Vegetarian Sushi Roll with Fried Onions recipe! Perfect for plant-based food enthusiasts, these rolls combine the creamy richness of avocado, refreshing crunch of cucumber, and the tangy bite of pickled radish with a surprising layer of crispy fried onions for extra flavor and texture. The carefully seasoned sushi rice—prepared with rice vinegar, sugar, and salt—wraps everything together in toasted nori sheets for a beautifully balanced bite. Ideal for lunch, dinner, or impressing guests, these sushi rolls are easy to make at home with step-by-step instructions and pair wonderfully with soy sauce, wasabi, and pickled ginger. Whether you're a sushi novice or a seasoned pro, this recipe is a must-try for creating a healthy, satisfying, and restaurant-worthy dish in under an hour.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 0.5 teaspoons salt
- 4 pieces nori sheets
- 1 medium, sliced avocado
- 1 small, julienned cucumber
- 4 long strips pickled radish (takuan)
- 0.5 cup fried onions
- 0.25 cup (optional for serving) soy sauce
- 1 teaspoon (optional for serving) wasabi paste
- 2 tablespoons (optional for serving) pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch for a better texture.
Combine the rinsed rice and water in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes to finish steaming.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a spatula, ensuring the rice is evenly seasoned. Let it cool to room temperature.
While the rice is cooling, prepare your fillings: slice the avocado, julienne the cucumber, and cut the pickled radish into long strips.
Place a bamboo sushi mat on a flat surface and line it with plastic wrap to prevent sticking. Place a nori sheet shiny side down on the mat.
Wet your hands to prevent sticking, then spread about 1/4 of the sushi rice evenly across the nori sheet, leaving a 1-inch strip uncovered at the top edge.
Lay several slices of avocado, cucumber, and pickled radish horizontally across the center of the rice. Sprinkle about 2 tablespoons of fried onions on top of the fillings for a crispy texture.
Using the sushi mat, carefully roll the nori away from you, pressing gently but firmly to shape the roll. Dab a little water on the uncovered edge of the nori to seal the roll.
Repeat the rolling process with the remaining nori sheets and fillings.
Using a sharp knife dipped in water, slice each roll into 8 even pieces. Clean the knife between cuts for cleaner slices.
Serve the vegetarian sushi rolls with soy sauce, wasabi paste, and pickled ginger on the side as optional accompaniments.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1427 mg | 62% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.2 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 349 mg | 7% | |
*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.
