Vegetarian Avocado and Fish Sushi Roll

Elevate your sushi game with this delightful Vegetarian Avocado and Fish Sushi Roll recipe—perfect for sushi lovers and home chefs alike! Combining creamy avocado, crisp cucumber, and seasoned sushi rice wrapped in savory nori, this recipe offers a harmonious balance of textures and flavors. With easy-to-follow steps, you'll learn how to craft beautifully rolled sushi right at home without the need for raw fish, making it an ideal choice for vegetarians or anyone seeking a lighter sushi option. Serve these vibrant sushi rolls with soy sauce, pickled ginger, and a touch of wasabi for a restaurant-quality experience that's both healthy and satisfying. Ready in just 45 minutes, this recipe is a must-try for a fresh, customizable Japanese-inspired meal!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 4 sheets nori sheets
• 1 large avocado
• 1 medium cucumber
• 4 tablespoons soy sauce
• 2 tablespoons pickled ginger
• 1 teaspoon wasabi paste

Directions

Step 1

Rinse the sushi rice in a fine mesh strainer under cold water until the water runs clear to remove excess starch.

Step 2

In a medium saucepan, combine the rinsed rice with 1.25 cups of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.

Step 3

While the rice is cooking, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved.

Step 4

Once the rice is cooked, let it sit covered for 10 minutes, then transfer it to a large bowl and gently fold the vinegar mixture into the rice using a wooden spatula. Allow it to cool to room temperature.

Step 5

Peel the cucumber, cut it in half lengthwise, and use a spoon to scrape out the seeds. Cut each half into long matchstick-sized strips.

Step 6

Cut the avocado in half, remove the pit, and peel. Slice each half into thin strips.

Step 7

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

Step 8

With damp fingers, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top for sealing.

Step 9

Arrange a few strips of avocado and cucumber horizontally across the center of the rice.

Step 10

Using the bamboo mat, carefully roll the sushi into a tight cylinder, starting from the edge closest to you. Press gently as you roll.

Step 11

Lift the edge of the mat and continue rolling until you reach the border. Wet the border with a bit of water to seal the roll.

Step 12

Repeat the process with the remaining nori sheets and fillings.

Step 13

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

Step 14

Serve the sushi rolls with soy sauce, pickled ginger, and a small dab of wasabi paste on the side.

Nutrition Facts

Serving size	(1059.6g)

Amount per serving	% Daily Value*
Calories	763.6

Total Fat 31.4g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 4070.5mg	0%
Total Carbohydrate 109.4g	0%
Dietary Fiber 18.8g	0%
Total Sugars 18.3g
Protein 18.7g	0%

Vitamin D 0IU	0%
Calcium 144.5mg	0%
Iron 4.5mg	0%
Potassium 1784.7mg	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: 35.5%

Protein: 9.4%

Carbs: 55.0%