Vegetarian Uramaki Roll
Discover the perfect fusion of flavors and textures with this Vegetarian Uramaki Roll—a delicious twist on the classic inside-out sushi roll. Featuring fluffy sushi rice seasoned with tangy rice vinegar, sugar, and salt, this recipe pairs fresh, crisp veggies like cucumber, creamy avocado, and sweet carrot for a vibrant filling. Rolled in nori and coated with a sprinkle of white and black sesame seeds, each bite boasts a delightful crunch and nutty undertones. Using a bamboo mat, learn how to easily craft restaurant-quality sushi right in your own kitchen. Quick to prepare in under an hour, this vegetarian sushi is perfect for a light dinner, a party platter, or an elegant appetizer. Serve your uramaki roll with soy sauce, pickled ginger, and a hint of wasabi for a complete sushi experience! Keywords: vegetarian sushi rolls, inside-out sushi recipe, homemade uramaki, vegetarian Japanese recipes.
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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
- 2 pieces Nori sheets
- 0.5 pieces Cucumber
- 1 pieces Avocado
- 1 pieces Carrot
- 2 tablespoons Sesame seeds (white and black, optional)
- 2 tablespoons Soy sauce (for serving)
- 2 tablespoons Pickled ginger (for serving)
- 0.5 teaspoons Wasabi (optional, for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and water. Cover and bring to a boil, then reduce the heat to low and simmer for 15 minutes. Remove from heat and let it rest, covered, for 10 minutes.
While the rice is resting, prepare the sushi vinegar. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the sushi vinegar mixture. Let it cool to room temperature.
Slice the cucumber, avocado, and carrot into thin strips approximately 4-5 inches long.
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap on top to prevent sticking.
Spread a thin, even layer of sushi rice over the plastic wrap (about 1/2 inch thick). Press gently with damp hands to ensure it sticks.
Sprinkle sesame seeds over the rice and place a nori sheet on top of the rice (shiny side down).
Arrange the cucumber, avocado, and carrot strips horizontally across the bottom third of the nori sheet.
Using the bamboo mat, carefully begin to roll the sushi tightly, ensuring the filling stays in place. Apply gentle pressure as you roll to shape the uramaki roll.
Once fully rolled, use a sharp knife to slice the roll into 6-8 equal pieces. Clean the knife blade between cuts for clean slices.
Serve with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3447 mg | 150% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 19.7 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1560 mg | 33% | |
*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.
