Vegetarian Temaki Sushi
Elevate your sushi-making game at home with this vibrant Vegetarian Temaki Sushi recipe—a fun, hands-on approach to assembling fresh sushi rolls. Perfect for sushi enthusiasts and beginners alike, this dish features seasoned sushi rice enveloped in crisp nori sheets and packed with an assortment of colorful, nutrient-rich vegetables like cucumber, carrot, avocado, red bell pepper, and optional tofu for added protein. With minimal cooking and a total prep time of just 50 minutes, it's a quick yet sophisticated meal or snack. Customize each sushi cone with your favorite fillings and pair your creations with soy sauce, pickled ginger, and a touch of wasabi for irresistible flavor. Whether you're hosting a DIY sushi night or catering to vegetarian diets, this recipe promises a deliciously fresh and creative experience.
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Recipe Information
Ingredients
- 200 grams Sushi rice
- 250 ml Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 5 full sheets Nori sheets (seaweed)
- 1 medium Cucumber, sliced into thin matchsticks
- 1 medium Carrot, sliced into thin matchsticks
- 1 medium Avocado, sliced
- 1 medium Red bell pepper, sliced into thin strips
- 100 grams Tofu, sliced into thin strips (optional)
- 4 tablespoons Soy sauce (for serving)
- 2 tablespoons Pickled ginger (for serving)
- 1 teaspoon Wasabi (optional, for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures fluffy rice.
In a medium saucepan, combine the rinsed sushi rice and 250 ml of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is fully absorbed.
While the rice cooks, prepare the sushi rice seasoning. In a small bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt are fully dissolved.
Once the rice is cooked, transfer it to a large, shallow bowl. Pour the rice vinegar seasoning evenly over the rice and gently fold it in with a wooden spoon or rice paddle. Allow the rice to cool to room temperature.
Using kitchen scissors, cut the nori sheets in half to create 10 rectangular sheets.
Prepare your filling ingredients by slicing the cucumber, carrot, avocado, red bell pepper, and optional tofu into thin strips. Arrange them on a large platter for easy assembly.
To assemble the temaki sushi, place a piece of nori shiny side down on your palm. Add about 1-2 tablespoons of seasoned sushi rice to the top-left corner of the nori and spread it gently without mashing.
Layer a few of the vegetable strips (and tofu, if using) diagonally across the rice. Be sure not to overfill to avoid tearing the nori.
Fold the bottom left corner of the nori up and over the filling to form a cone shape. Continue rolling until you reach the end of the nori sheet.
Seal the cone by placing a small grain of rice on the edge of the nori to act as ‘glue.’ Repeat the process with the remaining ingredients.
Serve the temaki sushi immediately with soy sauce, pickled ginger, and optional wasabi on the side for dipping and extra flavor.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5240 mg | 228% | |
| Total Carbohydrate | 136.3 g | 50% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 30.9 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2681 mg | 57% | |
*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.
