Vegetarian Classic California Sushi Roll

Elevate your sushi night with this vibrant and healthy Vegetarian Classic California Sushi Roll, a plant-based twist on the iconic sushi favorite! Packed with creamy avocado, crisp cucumber, and golden-brown marinated tofu, this recipe captures all the freshness and flavor of traditional California rolls, without the seafood. The seasoned sushi rice, gently sweetened and perfectly tangy with rice vinegar, pairs beautifully with the sesame-sprinkled nori sheets for a delightful texture and taste in every bite. Whether you're a sushi enthusiast or a novice, this easy-to-follow recipe – complete with step-by-step rolling instructions – ensures you'll achieve picture-perfect rolls every time. These vegetarian sushi rolls make a stunning appetizer or light main dish and are best enjoyed with soy sauce, pickled ginger, and a hint of wasabi for the ultimate at-home sushi experience.

Nutriscore Rating: 74/100

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
• 4 sheets Nori sheets
• 1 large Avocado
• 1 Cucumber
• 8 ounces Firm tofu
• 2 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 2 tablespoons Sesame seeds

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups water in a rice cooker and cook according to the manufacturer's instructions.

Step 2

Once cooked, transfer the rice to a large bowl and allow it to cool slightly.

Step 3

In a small saucepan, mix the rice vinegar, sugar, and salt. Heat over low heat until the sugar dissolves. Pour this mixture over the cooked rice and gently fold it with a spatula until the rice is well-coated. Let the rice cool to room temperature.

Step 4

While the rice is cooling, prepare the tofu. Slice the firm tofu into long, narrow strips. In a bowl, mix soy sauce and sesame oil. Marinate the tofu strips in the mixture for about 10 minutes.

Step 5

Heat a non-stick skillet over medium heat and lightly cook the marinated tofu strips until they are golden brown on each side. Remove from heat and let them cool.

Step 6

Peel and slice the avocado into thin strips. Slice the cucumber lengthwise into thin strips as well, removing the seeds if necessary.

Step 7

Place a bamboo sushi mat on a clean surface, and position a sheet of plastic wrap on top if you prefer easier cleaning.

Step 8

Lay a nori sheet shiny side down on the mat. Wet your fingers with water to prevent the rice from sticking and gently spread 1/4 of the sushi rice over the nori, leaving about 1 inch at the top edge uncovered.

Step 9

Sprinkle sesame seeds evenly over the rice.

Step 10

Flip the nori sheet so the rice side is facing down on the mat. Arrange a few slices of avocado, cucumber, and tofu strips horizontally across the bottom edge of the nori.

Step 11

Use the bamboo mat to carefully roll the nori over the filling. Press firmly as you roll to ensure the roll sticks together.

Step 12

Remove the bamboo mat and plastic wrap, if used, then slice the sushi roll gently with a sharp knife into 6-8 pieces.

Step 13

Repeat the process with the remaining nori sheets, rice, and fillings.

Step 14

Serve immediately with soy sauce, pickled ginger, and wasabi if desired.

Nutrition Facts

Serving size	(1184.4g)

Amount per serving	% Daily Value*
Calories	1129.0

Total Fat 65.2g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 13.7g
Cholesterol 0mg	0%
Sodium 2512.5mg	0%
Total Carbohydrate 109.1g	0%
Dietary Fiber 21.7g	0%
Total Sugars 19.3g
Protein 42.6g	0%

Vitamin D 0IU	0%
Calcium 459.1mg	0%
Iron 8.1mg	0%
Potassium 1960.8mg	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: 49.2%

Protein: 14.3%

Carbs: 36.6%