Vegetarian Avocado and Fish Roe Sushi Roll

Indulge in the perfect fusion of creamy avocado and briny fish roe with these delightful Vegetarian Avocado and Fish Roe Sushi Rolls! This recipe marries vibrant vegetables like cucumber and red bell pepper with the nutty richness of sushi rice, all wrapped in delicate nori sheets. Topped with a shimmering layer of tobiko, these rolls deliver a delightful pop of texture and flavor in every bite. Ideal for sushi beginners and seasoned pros alike, this recipe guides you through simple techniques, from preparing perfectly seasoned rice to mastering the art of rolling with a bamboo mat. Serve with soy sauce, pickled ginger, and a zing of wasabi for an unforgettable homemade sushi experience. Perfect for entertaining or a creative weeknight dinner, these sushi rolls are a feast for both the eyes and the palate!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 5

Ingredients

• 1.5 cups Sushi rice
• 2 cups Water
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 5 sheets Nori sheets
• 2 whole Ripe avocado
• 1 medium Cucumber
• 1 medium Red bell pepper
• 0.5 cup Fish roe (tobiko)
• 0 for serving Soy sauce
• 0 for serving Pickled ginger
• 0 for serving Wasabi

Directions

Step 1

Rinse the sushi rice in a strainer under cold water until the water runs clear.

Step 2

Combine the rinsed rice and 2 cups of water in a rice cooker, then cook according to the rice cooker instructions. Alternatively, bring to a boil in a saucepan, then reduce the heat to low and cover, cooking for 18 minutes. Let it rest for 10 minutes after cooking.

Step 3

While the rice is cooking, mix the rice vinegar, sugar, and salt in a small saucepan. Heat over low until the sugar dissolves. Allow it to cool to room temperature.

Step 4

Transfer the cooked rice to a large bowl. Gently fold in the seasoned vinegar mixture with a spatula, taking care not to crush the rice. Let the rice cool to room temperature.

Step 5

Peel and slice the avocados into thin strips. Cut the cucumber and red bell pepper into thin matchsticks.

Step 6

Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap on top of it. Put a nori sheet on top of the plastic wrap, shiny side down.

Step 7

Dampen your hands with water and press a thin, even layer of sushi rice over the nori, leaving about 1-inch space at the top edge.

Step 8

Arrange a few strips of avocado, cucumber, and red bell pepper across the lower third of the rice.

Step 9

Carefully roll the sushi, using the bamboo mat to help mold the roll, pressing gently to make sure it holds together. Seal the roll by moistening the top edge of the nori with a small amount of water.

Step 10

Once rolled, sprinkle a layer of fish roe across the top, gently pressing them onto the sushi roll.

Step 11

Repeat the process with remaining nori sheets and fillings.

Step 12

Slice each roll into six to eight pieces with a sharp, damp knife.

Step 13

Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	(1513.0g)

Amount per serving	% Daily Value*
Calories	1121.1

Total Fat 46.1g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2790.5mg	0%
Total Carbohydrate 165.7g	0%
Dietary Fiber 28.6g	0%
Total Sugars 35.1g
Protein 20.4g	0%

Vitamin D 0IU	0%
Calcium 163.8mg	0%
Iron 5.6mg	0%
Potassium 2468.5mg	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: 35.8%

Protein: 7.0%

Carbs: 57.2%