Vegetarian Nigiri Sushi

Delight in the artistry of Vegetarian Nigiri Sushi, a plant-based take on a beloved Japanese classic. This recipe combines perfectly seasoned sushi rice with fresh, vibrant toppings like tender sweet potato, creamy avocado, and crisp cucumber, offering a medley of textures and flavors. With a homemade seasoning of rice vinegar, sugar, and salt, every grain of rice is bursting with authentic sushi flavor. Sprinkled with sesame seeds for an added crunch and served alongside soy sauce and wasabi paste for a savory kick, this elegant dish is as beautiful as it is delicious. Ready in under an hour, it's the perfect centerpiece for a vegan-friendly sushi night at home!

Nutriscore Rating: 68/100

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
• 1 small Sweet potato
• 1 medium Avocado
• 0.5 medium Cucumber
• 0.25 cup Soy sauce
• 1 teaspoon Wasabi paste
• 2 tablespoons Sesame seeds

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch, ensuring the rice is not sticky once cooked.

Step 2

In a saucepan, combine the rinsed sushi rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.

Step 3

While the rice is cooking, whisk together rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve.

Step 4

Once the rice is cooked, remove it from the heat and let it sit covered for 10 minutes. Then, fold in the rice vinegar mixture, mixing well to ensure all the rice is coated. Spread the seasoned rice onto a large baking sheet in an even layer to cool.

Step 5

Meanwhile, peel and slice the sweet potato into thin, even strips. Bring a small amount of water to boil in a saucepan, and cook the sweet potato strips for about 2-3 minutes until just tender but still firm. Drain and let them cool.

Step 6

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

Step 7

Slice the cucumber into thin strips about 2-3 inches long.

Step 8

Once the rice is cool enough to handle, wet your hands with water to prevent sticking. Take about 2 tablespoons of rice and shape it into an oval mound, pressing gently but firmly.

Step 9

Place a slice of sweet potato, avocado, or cucumber on top of the rice mound, pressing lightly to adhere.

Step 10

Arrange the vegetarian nigiri sushi on a platter, sprinkle with sesame seeds for garnish, and serve with soy sauce and wasabi paste on the side for dipping.

Nutrition Facts

Serving size	(970.9g)

Amount per serving	% Daily Value*
Calories	854.8

Total Fat 37.7g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 8.5g
Cholesterol 3mg	0%
Sodium 3887.8mg	0%
Total Carbohydrate 114.8g	0%
Dietary Fiber 16.4g	0%
Total Sugars 21.8g
Protein 19.6g	0%

Vitamin D 0IU	0%
Calcium 116.0mg	0%
Iron 4.8mg	0%
Potassium 1463.3mg	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: 38.7%

Protein: 8.9%

Carbs: 52.4%