1. Recipes

How to Make Vegetarian Sushi - A Step-by-Step Guide

Sushi has become a beloved culinary delight around the world, with its origins in Japan. Traditionally, sushi is made with raw fish and seafood, but vegetarian sushi has gained popularity in recent years as a healthier and more sustainable option. This delightful dish not only showcases the beautiful colors and flavors of fresh vegetables, but also offers a creative and fun way to enjoy a nutritious meal. Whether you are a vegetarian, a sushi enthusiast, or simply looking to add more plant-ba...

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Ingredients

  • 1 ½ cups uncooked short-grain white rice
  • 1 ½ cups water
  • ⅓ cup red wine vinegar
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • ½ avocado - peeled, pitted, and thinly sliced
  • 1 teaspoon lemon juice
  • ¼ cup sesame seeds, or as needed
  • ½ cucumber - peeled, seeded, and cut into matchsticks
  • ½ green bell pepper, seeded and cut into matchsticks
  • ½ zucchini, cut into matchsticks

Information

  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 10 mins
  • Servings: 4
  • Yield: 4 sushi rolls

  • Place rice and water in a saucepan over high heat, bring to a boil, and reduce heat to very low. Cover with a tight-fitting lid and simmer rice until water is absorbed, about 15 minutes. Remove rice from heat and allow to stand covered for 10 minutes.
  • Mix red wine vinegar, sugar, and salt in a bowl until sugar has dissolved. Fluff rice with a fork and transfer into a large bowl; pour vinegar mixture into the rice and stir to coat rice. Spread rice out onto a large piece of parchment paper and fan the rice until cool. Cover rice with damp paper towels.
  • Sprinkle avocado slices with lemon juice in a bowl.
  • Spread a thin layer of sesame seeds onto a sushi mat. Pick up about half a cup of cooled rice and place onto sushi mat in an even layer. Place 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice.
  • Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with remaining ingredients to made 4 rolls. Place rolls on a serving plate, slice into 6 or 8 pieces per roll, and cover with damp paper towels until serving time.

    • Nutrition

    385 cal.

    • Total Fat: 9g
    • Saturated Fat: 1g
    • Sodium: 590mg
    • Total Carbohydrate: 70g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Protein: 8g
    • Vitamin C: 19mg
    • Calcium: 106mg
    • Iron: 5mg
    • Potassium: 361mg

    Categories

    Maki roll recipes
    Nigiri recipes
    Temaki recipes