Vegetarian Volcano Roll
Elevate your sushi night with the vibrant and delicious Vegetarian Volcano Roll, a plant-based twist on the classic sushi favorite! Featuring perfectly seasoned sushi rice, crisp nori sheets, and a medley of fresh, colorful veggies like shredded carrots, julienned cucumber, and creamy avocado, this roll is as beautiful as it is tasty. Cream cheese adds a rich touch to the filling, while the vegan spicy mayonnaise with a kick of sriracha creates the signature "volcano" effect. Topped with golden-toasted panko breadcrumbs, sesame seeds, and finely sliced green onions, each bite delivers satisfying texture and bold flavors. Perfect for dinner parties or a fun hands-on kitchen project, this sushi recipe pairs wonderfully with soy sauce, pickled ginger, and wasabi for a complete culinary experience. Ready in under an hour, and easy to customize, this Vegetarian Volcano Roll is a feast for both your taste buds and your eyes!
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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 large (shredded) carrot
- 1 medium (julienned) cucumber
- 1 large (sliced) avocado
- 4 tablespoons cream cheese
- 4 tablespoons vegan spicy mayonnaise
- 1 teaspoon sriracha
- 1 tablespoon toasted sesame seeds
- 2 stalks (finely sliced) green onions
- 1 teaspoon vegetable oil
- 0.5 cups panko breadcrumbs
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine rice and water in a pot. Bring to a boil, cover, and simmer for 20 minutes or until the rice is cooked and the water is absorbed. Let rest for 10 minutes.
In a small saucepan, combine rice vinegar, sugar, and salt. Heat until the sugar dissolves. Gently fold the mixture into the cooked rice. Let the rice cool to room temperature.
Heat the vegetable oil in a skillet over medium heat. Add the panko breadcrumbs and toast until golden brown. Remove from heat and let cool.
Prepare the sushi filling: shred the carrot, julienne the cucumber, and slice the avocado. Set aside.
Lay a bamboo sushi mat on a clean surface and top with a sheet of plastic wrap. Place a nori sheet shiny side down on the mat.
Spread an even layer of seasoned sushi rice over the nori, leaving a 1-inch border at the top. Sprinkle with toasted sesame seeds.
Flip the nori sheet over so the rice faces down. Arrange cucumber, carrot, avocado, and a strip of cream cheese along the center of the nori.
Using the bamboo mat, carefully roll the sushi, applying gentle pressure to form a tight roll. Seal the edge with a little water. Repeat with remaining ingredients.
Slice each roll into bite-sized pieces using a sharp knife cleaned with a damp cloth between cuts.
Prepare the spicy volcano topping: Mix vegan spicy mayo with sriracha. Drizzle generously over the sliced rolls.
Sprinkle the rolls with toasted panko breadcrumbs, green onions, and extra sesame seeds for garnish.
Serve immediately with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 2217 mg | 96% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 27.4 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1942 mg | 41% | |
*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.
