Vegetarian Tobiko Sushi
Dive into the vibrant world of sushi with this Vegetarian Tobiko Sushi recipe, a plant-based twist on the beloved Japanese classic. Perfect for sushi enthusiasts, this recipe swaps traditional tobiko with a flavorful, seaweed-based vegan caviar, delivering the same visual appeal and briny notes while staying entirely vegetarian. Soft sushi rice seasoned with rice vinegar, sugar, and salt forms the perfect base, wrapped in crisp nori sheets and layered with fresh julienned cucumber, carrot, creamy avocado, and a touch of vegan caviar for a pop of texture. Ideal for a light lunch, appetizer, or even a party platter, these sushi rolls pair beautifully with soy sauce, pickled ginger, and optional wasabi for an authentic dining experience. Quick to prepare and stunningly delicious, this dish is a show-stopper for anyone seeking healthy, cruelty-free comfort food.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori (seaweed sheets)
- 1 jar (about 4 oz) Vegan caviar (seaweed-based substitute for tobiko)
- 0.5 medium (julienned) Cucumber
- 1 small (julienned) Carrot
- 1 small (sliced) Avocado
- 4 tablespoons Soy sauce
- 2 ounces Pickled ginger
- 1 teaspoon (optional) Prepared wasabi
Instructions
Rinse the sushi rice under cold running water until the water runs clear. Drain well.
Cook the sushi rice by combining it with 1.25 cups of water in a medium saucepan. Bring to a boil, then lower the heat, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice using a wooden spoon. Let the rice cool to room temperature.
While the rice cools, prepare your vegetables by julienning the cucumber and carrot and slicing the avocado.
Place one sheet of nori, shiny side down, on a bamboo sushi mat. Wet your hands to prevent sticking and spread a thin, even layer of rice over the nori, leaving a 1-inch border at the top edge.
Spread a small amount of vegan caviar along the center of the rice. Add julienned cucumber, carrot, and avocado slices on top.
Lift the edge of the bamboo mat closest to you and begin to roll the sushi away from you, using the mat to shape it into a tight roll. Use a little water to seal the edge of the nori.
Repeat with the remaining nori sheets and fillings.
Use a sharp knife dipped in water to cut each roll into 6-8 even pieces. Serve with additional vegan caviar on top, soy sauce, pickled ginger, and wasabi if desired.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4954 mg | 215% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 18.0 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1442 mg | 31% | |
*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.
