Vegetarian Avocado Shrimp Roll

Discover the perfect fusion of simplicity and flavor with this Vegetarian Avocado Shrimp Roll—a delightful plant-based twist on the classic sushi favorite! Made with perfectly seasoned sushi rice, creamy ripe avocado, and crisp cucumber, all wrapped in tender nori sheets, this roll delivers a refreshing burst of umami in every bite. Whether you're a sushi enthusiast or new to homemade rolls, this recipe is approachable and satisfying, taking just 40 minutes from start to finish. Serve these vegetarian sushi rolls alongside soy sauce, pickled ginger, and a dollop of wasabi for a restaurant-worthy experience right at home. Ideal for weeknight dinners, meal prepping, or impressing friends, this recipe is a must-try for avocado lovers and sushi fans alike!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

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

Directions

Step 1

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

Step 2

In a medium saucepan, combine the rice and water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 10 minutes. Remove from the heat and let it sit, covered, for an additional 10 minutes.

Step 3

In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves.

Step 4

Transfer the cooked rice to a large bowl. Pour the vinegar mixture over the warm rice and gently fold it in with a spatula. Let the rice cool to room temperature.

Step 5

Peel the avocado, remove the pit, and slice it into thin strips.

Step 6

Peel the cucumber. Cut it in half lengthwise and remove the seeds with a spoon. Slice into long, thin strips.

Step 7

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

Step 8

Wet your hands with water to prevent the rice from sticking. Take about a quarter of the rice and spread it evenly over the nori, leaving a 1-inch border at the top edge.

Step 9

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

Step 10

Lift the edge of the mat closest to you and begin rolling it over the filling, applying gentle yet firm pressure to form a cylinder. Seal the edge with a little water.

Step 11

Use a sharp knife to slice the roll into 6 to 8 pieces. Clean the knife with a damp cloth between cuts to get clean slices.

Step 12

Repeat the process with the remaining nori, rice, avocado, and cucumber.

Step 13

Serve the avocado rolls with soy sauce, pickled ginger, and wasabi.

Nutrition Facts

Serving size	(971.1g)

Amount per serving	% Daily Value*
Calories	726.1

Total Fat 30.7g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1565.9mg	0%
Total Carbohydrate 106.0g	0%
Dietary Fiber 18.5g	0%
Total Sugars 18.1g
Protein 14.0g	0%

Vitamin D 0IU	0%
Calcium 125.5mg	0%
Iron 3.9mg	0%
Potassium 1645.3mg	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: 36.5%

Protein: 7.4%

Carbs: 56.1%