Vegan Shrimp Sushi Roll

Elevate your sushi game with this irresistible Vegan Shrimp Sushi Roll, a plant-based twist on the beloved classic. Featuring perfectly seasoned sushi rice, tender vegan shrimp, crisp julienned cucumber, and creamy avocado, all wrapped in delicate nori sheets, this recipe delivers a symphony of flavors and textures in every bite. Crafted with simple ingredients and easy-to-follow techniques, it’s ideal for sushi enthusiasts looking to embrace a cruelty-free alternative. Serve these flavorful rolls with savory soy sauce, fiery wasabi, and tangy pickled ginger for the ultimate sushi night experience. Perfect for vegans and sushi lovers alike, this recipe is a fun, creative way to bring restaurant-quality sushi to your kitchen.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 250 g Sushi rice
• 300 ml Water
• 3 tbsp Rice vinegar
• 1 tbsp Sugar
• 1 tsp Salt
• 4 pieces Nori sheets
• 150 g Vegan shrimp
• 1 medium Cucumber, julienned
• 1 medium Avocado, sliced
• 1 tsp Wasabi
• 4 tbsp Soy sauce
• 50 g Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice will not be too sticky.

Step 2

Combine the rinsed sushi rice and water in a saucepan. Bring to a boil over medium heat, then reduce to a simmer. Cover and cook for 18-20 minutes, or until all the water is absorbed.

Step 3

While the rice is cooking, prepare the sushi vinegar by combining the rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar and salt are dissolved. Remove from heat and let it cool.

Step 4

Once the rice is cooked, transfer it to a large wooden or plastic bowl. Gradually fold in the sushi vinegar with a rice paddle. Let the rice cool to room temperature by spreading it out evenly in the bowl.

Step 5

Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down. Wet your hands with water and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 6

Arrange a row of vegan shrimp, julienned cucumber, and sliced avocado along the center of the rice.

Step 7

Use the bamboo mat to help roll the sushi tightly into a log, starting from the edge closest to you and rolling away. Apply gentle but firm pressure to ensure the roll holds together. Use a little water to seal the edge of the nori.

Step 8

Repeat the process with the remaining nori, rice, and fillings.

Step 9

With a sharp knife, slice each sushi roll into 6-8 bite-sized pieces.

Step 10

Serve the vegan shrimp sushi rolls with soy sauce, wasabi, and pickled ginger on the side for dipping and garnish.

Nutrition Facts

Serving size	(1146.6g)

Amount per serving	% Daily Value*
Calories	888.5

Total Fat 26.5g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 5849.0mg	0%
Total Carbohydrate 143.0g	0%
Dietary Fiber 18.8g	0%
Total Sugars 15.5g
Protein 20.5g	0%

Vitamin D 0IU	0%
Calcium 173.9mg	0%
Iron 5.2mg	0%
Potassium 1500.1mg	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: 26.7%

Protein: 9.2%

Carbs: 64.1%