Vegan Avocado and Fish Roe Sushi Roll

Delight in the vibrant flavors and textures of this Vegan Avocado and Fish Roe Sushi Roll, a plant-based twist on a sushi classic! This recipe pairs creamy avocado and crisp cucumber with the unique brininess of seaweed-based vegan fish roe, wrapped in perfectly seasoned sushi rice and nori. Whether you’re a sushi enthusiast or exploring vegan cuisine, this recipe offers an approachable introduction to rolling your own sushi at home, complete with tips for achieving that restaurant-quality presentation. Ready in under an hour, these colorful vegan sushi rolls are perfect for impressing guests, serving at parties, or enjoying as a healthy, flavorful weeknight meal. Don’t forget to pair them with soy sauce for the ultimate umami boost!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 4 sheets Nori sheets
• 2 whole Avocado
• 100 grams Vegan fish roe (e.g., seaweed-based caviar)
• 1 medium Cucumber
• 0 To taste Soy sauce

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

Step 2

In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender.

Step 4

While the rice is cooking, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved.

Step 5

Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the seasoned rice to cool to room temperature, covered with a damp cloth to keep it from drying out.

Step 6

Peel and pit the avocados, then slice them into thin strips.

Step 7

Peel and cut the cucumber into matchstick-sized strips.

Step 8

Lay a bamboo sushi mat on a flat surface and place a nori sheet, shiny side down, on the mat.

Step 9

With wet hands to prevent sticking, spread about 1/4 of the sushi rice evenly over the nori, leaving a 1-inch border at the top.

Step 10

Place several strips of avocado and cucumber across the center of the rice.

Step 11

Spoon a small line of vegan fish roe alongside the avocado and cucumber.

Step 12

Using the bamboo mat, carefully lift the edge closest to you and start rolling it away from you, pressing gently but firmly to form a tight roll.

Step 13

Seal the edge with a little water and give the roll a final squeeze to ensure it is well-formed.

Step 14

With a sharp, damp knife, slice the roll into bite-sized pieces, cleaning the knife between cuts to ensure smooth slices.

Step 15

Repeat the process with the remaining ingredients.

Step 16

Serve the sushi rolls with soy sauce on the side for dipping.

Nutrition Facts

Serving size	(1050.4g)

Amount per serving	% Daily Value*
Calories	868.4

Total Fat 45.3g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 1500.9mg	0%
Total Carbohydrate 110.8g	0%
Dietary Fiber 23.9g	0%
Total Sugars 17.9g
Protein 15.2g	0%

Vitamin D 0IU	0%
Calcium 114.4mg	0%
Iron 4.2mg	0%
Potassium 2041.5mg	0%

*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.

Source of Calories

Fat: 44.7%

Protein: 6.7%

Carbs: 48.6%