Vegetarian Black Sesame Seed Sushi Roll

Embark on a culinary adventure with this vibrant Vegetarian Black Sesame Seed Sushi Roll recipe, a plant-based twist on traditional sushi that's as visually stunning as it is delicious. Featuring tender sushi rice seasoned with tangy rice vinegar, sugar, and salt, the rolls are filled with a colorful medley of fresh cucumber, carrot, creamy avocado, and sweet red bell pepper for a delightful crunch in every bite. The exterior is studded with aromatic black sesame seeds, adding a striking contrast and nutty flavor. Perfect for sushi lovers of all dietary preferences, this recipe is easy to master with a bamboo mat and simple rolling technique. Serve these hand-crafted rolls with soy sauce, pickled ginger, and wasabi for an authentic sushi-night experience. Ready in under an hour and ideal for a fun, healthy dinner or party platter, these rolls are a feast for the eyes and the palate.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups sushi rice
• 2 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 4 sheets nori sheets
• 1 medium, julienned cucumber
• 1 medium, julienned carrot
• 1 medium, sliced avocado
• 0.5 medium, julienned red bell pepper
• 2 tablespoons black sesame seeds
• 0 for serving soy sauce
• 0 for serving pickled ginger
• 0 for serving wasabi

Directions

Step 1

Rinse 1.5 cups of sushi rice under cold water until the water runs clear.

Step 2

Combine rinsed rice with 2 cups of water in a rice cooker and cook according to the manufacturer's instructions.

Step 3

Once cooked, transfer the rice to a large bowl and let it cool for about 10 minutes.

Step 4

In a small saucepan, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt. Heat until the sugar and salt dissolve, then let it cool slightly.

Step 5

Pour the vinegar mixture over the cooked rice and gently fold with a rice paddle or wooden spoon to combine and cool the rice further.

Step 6

Place a bamboo sushi mat on a clean surface. Lay one nori sheet, shiny side down, on the mat.

Step 7

With wet fingers, evenly spread a thin layer of prepared sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 8

Sprinkle the rice layer with a few pinches of black sesame seeds.

Step 9

Arrange some julienned cucumber, carrot, bell pepper, and avocado slices horizontally across the rice at the bottom end of the nori sheet.

Step 10

Using the bamboo mat, carefully lift the edge of nori and rice over the filling and roll tightly, pressing as you go, to form a compact log.

Step 11

Seal the roll by dampening the top edge of the nori with a little water and pressing it closed.

Step 12

Using a sharp knife moistened with water, slice the roll into eight even pieces.

Step 13

Repeat with remaining ingredients to make additional rolls.

Step 14

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

Nutrition Facts

Serving size	(1334.6g)

Amount per serving	% Daily Value*
Calories	931.3

Total Fat 32.9g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 1611.2mg	0%
Total Carbohydrate 145.3g	0%
Dietary Fiber 20.6g	0%
Total Sugars 22.7g
Protein 20.0g	0%

Vitamin D 0IU	0%
Calcium 335.5mg	0%
Iron 7.2mg	0%
Potassium 1709.6mg	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: 30.9%

Protein: 8.4%

Carbs: 60.7%