Vegan Sushi Roll with Eel Sauce

Elevate your plant-based dining with these irresistible Vegan Sushi Rolls drizzled with a rich, homemade vegan eel sauce. Perfectly seasoned sushi rice is rolled with crisp cucumber, creamy avocado, and sweet carrot inside umami-packed nori sheets, creating a harmonious blend of flavors and textures. The star of the dish is the vegan eel sauce, made with soy sauce, brown sugar, and mirin, thickened to syrupy perfection for that signature sweet and savory finish. Quick to prepare and ideal for both weeknight meals and special occasions, this recipe is a feast for the eyes and the palate. Serve your sushi rolls with pickled ginger, wasabi, and extra soy sauce for an authentic, restaurant-quality experience right at home!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 4 sheets Nori sheets
• 0.5 medium Cucumber
• 1 Avocado
• 1 medium Carrot
• 5 tablespoons Soy sauce
• 2 tablespoons Brown sugar
• 2 tablespoons Mirin (or rice cooking wine)
• 1 teaspoon Cornstarch
• 2 teaspoons Water
• 1 tablespoon Sesame seeds
• 2 tablespoons Pickled ginger (optional)
• 0.5 teaspoon Wasabi (optional)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.

Step 2

While the rice is cooking, mix rice vinegar, sugar, and salt in a small saucepan. Heat over low heat until the sugar dissolves, then remove from heat.

Step 3

Once the rice is cooked, transfer it to a large bowl and gently mix in the rice vinegar mixture. Let it cool to room temperature.

Step 4

Prepare the vegetables: slice the cucumber, avocado, and carrot into thin, matchstick-sized strips.

Step 5

To make the vegan eel sauce, combine soy sauce, brown sugar, and mirin in a small saucepan. Heat over medium-low heat, stirring until the sugar dissolves. In a separate small bowl, mix the cornstarch and water to form a slurry, then add it to the saucepan. Continue to cook, stirring constantly, until the sauce thickens. Remove from heat and set aside.

Step 6

Place a sheet of nori shiny side down on a bamboo sushi mat. Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of one edge uncovered.

Step 7

Arrange a few strips of cucumber, avocado, and carrot in a horizontal line across the center of the rice.

Step 8

Using the bamboo mat, roll the sushi tightly from the filled edge, pressing firmly as you go to form a cylinder. Seal the roll by moistening the uncovered edge of the nori with a bit of water and pressing it to close.

Step 9

Repeat the process with the remaining nori sheets and fillings.

Step 10

Using a sharp knife, slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.

Step 11

Drizzle the vegan eel sauce over the sliced rolls and sprinkle with sesame seeds. Serve with pickled ginger, wasabi, and soy sauce on the side, if desired.

Nutrition Facts

Serving size	(726.1g)

Amount per serving	% Daily Value*
Calories	887.0

Total Fat 28.5g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 4.9g
Cholesterol 0mg	0%
Sodium 4547.2mg	0%
Total Carbohydrate 142.8g	0%
Dietary Fiber 17.1g	0%
Total Sugars 48.7g
Protein 20.5g	0%

Vitamin D 0IU	0%
Calcium 132.4mg	0%
Iron 5.1mg	0%
Potassium 1655.7mg	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: 28.2%

Protein: 9.0%

Carbs: 62.8%