Vegetarian Crunchy Sushi Roll

Delight in the perfect fusion of textures and flavors with this Vegetarian Crunchy Sushi Roll recipe, a must-try for sushi lovers seeking a meat-free twist. This vibrant sushi roll combines fluffy vinegar-seasoned sushi rice, crisp vegetables like cucumber, carrot, and creamy avocado, all wrapped tightly in a sheet of nori. A layer of tempura flakes adds an irresistible crunch, while the cream cheese provides a luscious contrast. Perfect for a light lunch, dinner, or a party platter, this homemade sushi is both elegant and satisfying. Serve these bite-sized rolls with soy sauce, wasabi, and pickled ginger for an authentic Japanese-inspired experience that’s both fun and delicious. Whether you're a sushi-making pro or a first-timer, this crowd-pleasing recipe is easier than it looks and guarantees to impress!

Nutriscore Rating: 64/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 0.25 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 5 pieces nori sheets
• 1 medium cucumber
• 1 large avocado
• 1 medium carrot
• 4 ounces cream cheese
• 1 cup tempura flakes
• 4 tablespoons soy sauce
• 2 teaspoons wasabi
• 1 cup pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch.

Step 2

Combine the rinsed rice and 2.5 cups of water in a rice cooker or a medium-sized pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until water is absorbed.

Step 3

In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until dissolved. Do not let it boil.

Step 4

Once the rice is cooked, gently fold the vinegar mixture into the rice using a spatula. Let it cool to room temperature.

Step 5

Peel the cucumber and cut it into long thin strips. Remove the core with seeds. Similarly, slice the avocado and carrot into thin matchsticks.

Step 6

Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it to prevent sticking.

Step 7

Place a sheet of nori on the plastic wrap, shiny side down.

Step 8

Wet your hands slightly to prevent sticking and spread an even layer of sushi rice over the nori, covering about 3/4 of the sheet.

Step 9

Sprinkle tempura flakes evenly over the rice for added crunch.

Step 10

Add a strip of cucumber, avocado, carrot, and cream cheese along the length of the nori, about one inch from the bottom.

Step 11

Using the sushi mat, carefully roll the sushi, starting from the bottom edge and rolling upward while pressing gently but firmly to form a tight roll.

Step 12

Repeat the process with the remaining ingredients.

Step 13

Using a sharp knife, slice each roll into bite-sized pieces. The knife should be wet prior to making each slice to prevent sticking.

Step 14

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

Nutrition Facts

Serving size	(2027.7g)

Amount per serving	% Daily Value*
Calories	1859.7

Total Fat 90.9g	0%
Saturated Fat 29.7g	0%
Polyunsaturated Fat 5.6g
Cholesterol 134.5mg	0%
Sodium 7556.4mg	0%
Total Carbohydrate 223.4g	0%
Dietary Fiber 27.8g	0%
Total Sugars 37.6g
Protein 37.2g	0%

Vitamin D 0IU	0%
Calcium 468.7mg	0%
Iron 6.9mg	0%
Potassium 2325.3mg	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: 44.0%

Protein: 8.0%

Carbs: 48.0%