Vegetarian Philadelphia Roll
Indulge in the fresh, creamy flavors of the Vegetarian Philadelphia Roll, a perfect plant-based twist on the classic sushi favorite! This delightfully colorful roll features perfectly seasoned sushi rice wrapped around a delectable combination of creamy avocado, crisp cucumber, smoky tofu, and a velvety layer of cream cheese—all encased in a sheet of nori. Topped with a sprinkle of toasted sesame seeds for added texture, this vegetarian sushi roll is as eye-catching as it is satisfying. Easy to prepare with a step-by-step guide and ready in under an hour, it’s a crowd-pleaser perfect for sushi nights, lunch, or a light dinner. Pair with soy sauce and pickled ginger for an authentic sushi experience. Add this homemade vegetarian sushi recipe to your repertoire for a flavorful, wholesome meal that's guaranteed to impress!
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Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 nori sheets
- 1 whole avocado
- 1 small cucumber
- 100 grams smoked tofu
- 100 grams cream cheese
- 2 tablespoons sesame seeds
- 0 for serving soy sauce
- 0 for serving pickled ginger
Directions
Step 1
Rinse 1 cup of sushi rice under cold water until the water runs clear. Drain well.
Step 2
In a medium saucepan, combine the rinsed rice with 1.25 cups of water. Bring to a boil over medium-high heat.
Step 3
Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 15 minutes, or until all the water is absorbed.
Step 4
Remove the saucepan from heat and let it sit with the lid on for another 10 minutes to finish cooking through steam.
Step 5
In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt until dissolved.
Step 6
Transfer the cooked rice to a large bowl and evenly pour the vinegar mixture over it, folding the rice gently to season it evenly. Allow the rice to cool to room temperature.
Step 7
Slice the avocado in half, remove the pit, and peel the skin. Cut the avocado into thin strips.
Step 8
Peel and julienne the cucumber into thin strips.
Step 9
Cut the smoked tofu into long thin strips similar in size to the cucumber.
Step 10
Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it. Lay a nori sheet, shiny side down, on top of the plastic wrap.
Step 11
With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch gap at the top edge.
Step 12
Sprinkle the rice with 0.5 tablespoon of sesame seeds.
Step 13
Carefully flip the nori sheet so the rice side faces down on the plastic wrap.
Step 14
About 1 inch from the bottom edge, line the nori with avocado slices, cucumber, smoked tofu, and a small line of cream cheese.
Step 15
Use the bamboo mat to roll the nori tightly over the fillings, pressing gently to shape the roll as you go. Continue until the roll is sealed.
Step 16
Repeat the process with the remaining ingredients to make a total of 4 rolls.
Step 17
Using a sharp knife, cut each roll into 8 even pieces, wiping the blade with a damp cloth between cuts to keep it clean.
Step 18
Serve with soy sauce and pickled ginger.
Nutrition Facts
| Serving size | (1022.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1217.0 |
| Total Fat 76.5g | 0% |
| Saturated Fat 26.5g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 101mg | 0% |
| Sodium 2180.2mg | 0% |
| Total Carbohydrate 107.0g | 0% |
| Dietary Fiber 17.4g | 0% |
| Total Sugars 20.1g | |
| Protein 36.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 541.0mg | 0% |
| Iron 6.2mg | 0% |
| Potassium 1513.2mg | 0% |
Source of Calories