Vegetarian Shrimp Sushi

Transport your taste buds to a world of plant-based delight with this Vegetarian Shrimp Sushi recipe, a creative twist on the traditional sushi roll. Featuring konjac-based shrimp substitutes, this dish is perfect for vegetarians and seafood lovers who crave that iconic sushi experience without animal products. Each roll is packed with fresh strips of cucumber, carrot, and creamy avocado, enveloped in perfectly seasoned sushi rice and nori sheets for a balance of texture and flavor. Whether you're a seasoned sushi maker or a beginner, this recipe is fun and easy to follow, with step-by-step instructions to guide you through rolling like a pro. Serve these delicious sushi bites with soy sauce, pickled ginger, and wasabi for that authentic Japanese dining experience—all in under an hour! Ideal for sushi nights or impressing guests, this plant-based recipe proves that great taste knows no boundaries.

Nutriscore Rating: 70/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 8 pieces Konjac shrimp substitute
• 4 full sheets Nori sheets
• 0.5 piece Cucumber
• 0.5 piece Carrot
• 1 piece Avocado
• 0.25 cup Soy sauce
• 0.25 cup Pickled ginger (gari)
• 2 tablespoons Wasabi

Directions

Step 1

Rinse 1 cup of sushi rice under cold water until the water runs clear, and then combine with 1.25 cups of water in a medium-sized pot.

Step 2

Bring to a boil, reduce heat to low, cover with a lid, and simmer for 15-20 minutes or until water is absorbed.

Step 3

Remove from heat and let it stand, covered, for 10 minutes.

Step 4

In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt until dissolved.

Step 5

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture until rice is well coated. Allow to cool to room temperature.

Step 6

Peel and slice 0.5 cucumber, 0.5 carrot, and 1 avocado into long, thin strips.

Step 7

Lay a bamboo sushi mat on a flat surface and cover with plastic wrap. Place one nori sheet on the plastic wrap, shiny side down.

Step 8

Wet your hands to prevent sticking and spread 1/4 of the sushi rice evenly over the nori sheet, leaving about 1 inch at the top for sealing.

Step 9

Arrange a few slices of cucumber, carrot, avocado, and 2 pieces of konjac shrimp substitute in a horizontal line across the center of the rice.

Step 10

Using the bamboo mat, roll the nori over the fillings, pressing gently but tightly with each roll until completely enclosed.

Step 11

Moisten the exposed edge of the nori sheet and seal the roll. Repeat with the remaining ingredients.

Step 12

Using a sharp knife, cut the roll into 8 even pieces.

Step 13

Serve with soy sauce, pickled ginger, and a small amount of wasabi on the side.

Nutrition Facts

Serving size	(1829.4g)

Amount per serving	% Daily Value*
Calories	785.6

Total Fat 23.6g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 4509.8mg	0%
Total Carbohydrate 124.9g	0%
Dietary Fiber 33.3g	0%
Total Sugars 24.6g
Protein 20.5g	0%

Vitamin D 0IU	0%
Calcium 253.5mg	0%
Iron 5.8mg	0%
Potassium 1809.9mg	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: 26.8%

Protein: 10.3%

Carbs: 62.9%