Vegetarian California Roll Sushi

Dive into the fresh and flavorful world of Vegetarian California Roll Sushi, a plant-based twist on a classic Japanese favorite! This recipe combines perfectly seasoned sushi rice with creamy avocado, crisp cucumber, and sweet carrot julienne, all wrapped in a delicate nori sheet and rolled to perfection. Lightly toasted sesame seeds add a nutty crunch, while a hint of mayo brings just the right touch of indulgence. Whether you're a sushi enthusiast or a plant-based foodie, this vibrant dish is both nutritious and satisfying. Serve your rolls with soy sauce, pickled ginger, and a dab of wasabi for an authentic sushi night experience at home. Ready in under an hour and ideal for sharing, these vegetarian sushi rolls are sure to impress!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 3 whole Nori sheets
• 1 large Avocado
• 1 medium Cucumber
• 1 large Carrot
• 2 tablespoons Mayonnaise
• 2 tablespoons Sesame seeds
• 0.25 cup Soy sauce
• 0.5 cup Pickled ginger
• 1 teaspoon Wasabi paste

Directions

Step 1

Rinse 1 cup of sushi rice under cold water until the water runs clear. This removes excess starch and prevents gummy rice.

Step 2

In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Let it soak for 30 minutes (optional but recommended for better texture).

Step 3

Cover the saucepan and bring the rice to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 10 minutes. Then remove from heat and let it sit, still covered, for 10 more minutes.

Step 4

While the rice cooks, in a separate 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 completely. Let the vinegar mixture cool.

Step 5

Transfer the cooked rice to a wooden or non-metallic bowl. Gradually add the cooled vinegar mixture to the rice, folding it in gently with a wooden spatula. Let the rice cool to room temperature.

Step 6

Prepare the fillings: peel and slice the avocado; julienne the cucumber and carrot.

Step 7

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. This prevents the rice from sticking.

Step 8

Lay a sheet of nori on the plastic-covered mat, shiny side down.

Step 9

With wet hands to avoid sticking, spread a thin, even layer of sushi rice over the nori, pressing gently. Leave a 1-inch border at the top edge.

Step 10

Spread a thin stripe of mayonnaise horizontally across the center of the rice.

Step 11

Arrange the avocado slices, cucumber, and carrot julienne over the mayonnaise.

Step 12

Carefully lift the edge of the bamboo mat closest to you and begin rolling the sushi away from you, keeping the fillings in place with your fingers. Press firmly but gently to shape the roll.

Step 13

Once rolled, unwrap the mat and sprinkle sesame seeds over the outside of the roll.

Step 14

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

Step 15

With a sharp knife moistened with water, slice each roll into 8 equal pieces.

Step 16

Serve the Vegetarian California Roll Sushi with soy sauce, pickled ginger, and wasabi paste.

Nutrition Facts

Serving size	(1251.0g)

Amount per serving	% Daily Value*
Calories	1124.0

Total Fat 63.4g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 8.2g
Cholesterol 30mg	0%
Sodium 4980.3mg	0%
Total Carbohydrate 126.6g	0%
Dietary Fiber 24.6g	0%
Total Sugars 20.8g
Protein 22.4g	0%

Vitamin D 0IU	0%
Calcium 237.4mg	0%
Iron 5.9mg	0%
Potassium 1996.2mg	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: 48.9%

Protein: 7.7%

Carbs: 43.4%