Vegetarian Orange Topped Sushi Roll

Elevate your sushi game with this vibrant and refreshing Vegetarian Orange Topped Sushi Roll, a perfect fusion of color, flavor, and texture. Featuring a base of perfectly seasoned sushi rice wrapped in a crisp sheet of nori, each roll is filled with crunchy cucumber, creamy avocado, and sweet julienned carrot for a balanced bite. The crowning touch: a thin, juicy slice of fresh orange placed atop each piece, adding a bright citrusy twist that's as visually stunning as it is delicious. With just 30 minutes of prep time and easy-to-follow steps, this sushi is ideal for plant-based enthusiasts or anyone looking for a fresh and creative sushi experience. Serve with soy sauce, wasabi, and pickled ginger for a complete culinary adventure. Perfect for dinner parties, meal prep, or simply treating yourself, this vegetarian sushi recipe is 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
• 4 sheets nori sheets
• 1 medium cucumber
• 1 medium avocado
• 1 medium carrot
• 1 medium orange
• 0.25 cup soy sauce
• 1 teaspoon wasabi paste
• 0.25 cup pickled ginger

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rice and 1.25 cups of water in a medium saucepan. Bring it to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, until the rice is tender and water is absorbed.

Step 3

While the rice cooks, in a small bowl, mix the rice vinegar, sugar, and salt. Stir until the sugar dissolves completely.

Step 4

Once the rice has cooked, remove it from heat and let it cool slightly. Spread it onto a baking sheet, and gently fold in the vinegar mixture until well combined. Allow the rice to cool to room temperature.

Step 5

Peel the cucumber and slice it lengthwise into thin strips. Peel the carrot and cut it into long, thin julienne strips. Slice the avocado in half, remove the pit, and cut lengthwise into thin slices.

Step 6

Peel the orange and cut it into thin, round slices. Remove any seeds if necessary.

Step 7

Place a bamboo sushi mat on a clean surface and put a sheet of plastic wrap over it to avoid sticking.

Step 8

Lay a sheet of nori, shiny side down, on the mat. Using wet fingers, evenly spread a layer of rice over the nori, leaving a 1/2-inch border at the top edge.

Step 9

Arrange a few strips of cucumber, carrot, and avocado across the bottom third of the rice-covered nori sheet.

Step 10

Using the bamboo mat, roll the sushi tightly into a cylinder, applying even pressure. Seal the edge with the plain border of nori by moistening it slightly with water.

Step 11

Use a sharp knife to slice the roll into 6 to 8 pieces. Wipe the knife with a damp cloth between cuts to maintain clean edges.

Step 12

Gently place one orange slice on top of each sushi piece.

Step 13

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

Nutrition Facts

Serving size	(1216.7g)

Amount per serving	% Daily Value*
Calories	776.4

Total Fat 24.4g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 4379.4mg	0%
Total Carbohydrate 127.1g	0%
Dietary Fiber 20.9g	0%
Total Sugars 31.8g
Protein 19.5g	0%

Vitamin D 0IU	0%
Calcium 234.0mg	0%
Iron 4.8mg	0%
Potassium 1924.3mg	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: 27.2%

Protein: 9.7%

Carbs: 63.1%