Vegan Uramaki Roll

Discover the art of plant-based sushi with this vibrant Vegan Uramaki Roll recipe! Perfectly seasoned sushi rice is layered with toasted sesame seeds and wrapped around fresh fillings like crisp cucumber, sweet julienned carrot, and creamy avocado, creating a delightful contrast of flavors and textures. With its "inside-out" style—rice on the outside and nori tucked underneath—these rolls are both visually stunning and irresistibly tasty. Whether you're preparing a light lunch or impressing guests at a dinner party, these rolls are easy to assemble with simple ingredients and a bamboo sushi mat. Serve with soy sauce or tamari, pickled ginger, and a touch of wasabi for the ultimate vegan sushi experience. Ready in under an hour, this recipe is a must-try for sushi lovers craving a delicious, homemade, plant-based twist.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup (uncooked) Sushi rice
• 1.5 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 4 sheets Nori sheets (seaweed)
• 1 whole (thinly julienned) Cucumber
• 1 whole (thinly julienned) Carrot
• 1 whole (thinly sliced) Avocado
• 2 tablespoons Toasted sesame seeds
• 0 as needed (for serving) Soy sauce (or tamari for gluten-free)
• 0 as needed (for serving) Pickled ginger
• 0 as needed (optional, for serving) Wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Drain well.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 20 minutes or until the water is absorbed and the rice is cooked.

Step 3

While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves.

Step 4

Once the rice is cooked, spread it onto a clean, non-metallic tray. Drizzle the vinegar mixture over the rice and gently fold it in using a cutting motion with a wooden spoon or spatula. Let the rice cool to room temperature.

Step 5

Place a sheet of plastic wrap over a bamboo sushi mat (makisu). Lay a sheet of nori shiny-side down on the plastic wrap.

Step 6

Wet your hands with water to prevent the rice from sticking. Spread a thin, even layer of sushi rice over the nori, covering the entire surface.

Step 7

Sprinkle toasted sesame seeds over the rice, then carefully flip the nori sheet over so that the rice faces down.

Step 8

Arrange a few strips of cucumber, carrot, and avocado along the bottom third of the nori (the side closest to you).

Step 9

Using the bamboo mat, tightly roll the sushi from the bottom edge, applying gentle pressure to form a compact roll. Continue rolling until the seam is underneath.

Step 10

Remove the roll from the bamboo mat and use a sharp, damp knife to cut it into 6-8 equal pieces. Clean the knife between cuts for clean slices.

Step 11

Repeat the process with the remaining ingredients to make additional rolls.

Step 12

Serve the uramaki rolls with soy sauce or tamari, pickled ginger, and wasabi, if desired.

Nutrition Facts

Serving size	(1170.0g)

Amount per serving	% Daily Value*
Calories	787.8

Total Fat 30.4g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 2399.0mg	0%
Total Carbohydrate 114.3g	0%
Dietary Fiber 19.2g	0%
Total Sugars 22.3g
Protein 20.0g	0%

Vitamin D 0IU	0%
Calcium 328.7mg	0%
Iron 6.6mg	0%
Potassium 1837.2mg	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: 33.7%

Protein: 9.9%

Carbs: 56.4%