Vegan Sesame Seed Sushi Roll

Elevate your plant-based dining experience with our Vegan Sesame Seed Sushi Roll, a vibrant fusion of flavors and textures that will delight any sushi lover. This recipe combines perfectly seasoned sushi rice with a medley of fresh, crunchy vegetables—like cucumber, carrot, and creamy avocado—paired with marinated tofu for a satisfying bite. The rolls are finished with a sprinkle of golden, toasted sesame seeds for a nutty crunch that takes this dish to the next level. Whether you're an experienced sushi maker or a beginner, the step-by-step process, including tips on rolling and slicing, makes this recipe approachable and fun. Serve with pickled ginger, wasabi, and soy sauce for the ultimate vegan sushi experience that's perfect for a light dinner, a crowd-pleasing appetizer, or a creative meal prep option.

Nutriscore Rating: 72/100

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
• 2 sheets nori sheets
• 0.5 medium cucumber
• 1 medium avocado
• 1 small carrot
• 4 ounces tofu
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons sesame seeds
• 2 tablespoons pickled ginger
• 1 teaspoon wasabi

Directions

Step 1

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

Step 2

In a medium saucepan, combine the rice with 1.25 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 20 minutes.

Step 3

Once the rice is cooked, remove it from the heat and let it stand, covered, for 10 minutes.

Step 4

Transfer the rice to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved, then gently stir this mixture into the rice. Allow it to cool to room temperature.

Step 5

Cut the cucumber into thin strips, removing the seeds. Slice the avocado and carrot into julienne strips.

Step 6

Cut the tofu into strips and marinate in soy sauce and sesame oil for 10 minutes.

Step 7

In a dry skillet over medium heat, lightly toast the sesame seeds until golden brown and aromatic, about 3 minutes. Set aside.

Step 8

Place a bamboo sushi mat on a flat surface and cover with plastic wrap. Lay a nori sheet, shiny side down, on the mat.

Step 9

With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.

Step 10

Sprinkle a tablespoon of toasted sesame seeds over the rice.

Step 11

Arrange cucumber, avocado, carrot, and tofu strips along the bottom third of the rice.

Step 12

Starting from the edge closest to you, use the bamboo mat to roll the sushi away from you, pressing firmly yet gently as you roll. Keep pulling the mat away as you go to avoid rolling it into the sushi.

Step 13

Once rolled, allow the sushi to rest for a minute before cutting. Repeat the process with the remaining ingredients.

Step 14

Dampen a sharp knife with water, then cut each roll into 8 pieces with a clean slicing motion, not a sawing motion.

Step 15

Serve the sushi rolls with pickled ginger, a dot of wasabi, and soy sauce for dipping.

Nutrition Facts

Serving size	(1051.0g)

Amount per serving	% Daily Value*
Calories	1037.0

Total Fat 56.2g	0%
Saturated Fat 8.2g	0%
Polyunsaturated Fat 12.8g
Cholesterol 0mg	0%
Sodium 2736.7mg	0%
Total Carbohydrate 106.9g	0%
Dietary Fiber 19.7g	0%
Total Sugars 18.4g
Protein 34.8g	0%

Vitamin D 0IU	0%
Calcium 528.7mg	0%
Iron 10.5mg	0%
Potassium 1647.4mg	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: 47.2%

Protein: 13.0%

Carbs: 39.9%