Vegetarian Sushi Nigiri

Delight in the vibrant simplicity of Vegetarian Sushi Nigiri, a plant-based twist on a Japanese classic that’s as stunning as it is satisfying. Featuring perfectly seasoned sushi rice molded into oblong shapes and topped with fresh slices of carrot, cucumber, or creamy avocado, this dish is a feast for both the eyes and the palate. The optional nori strips add a touch of authenticity and hold the toppings securely in place, while traditional accompaniments like soy sauce, wasabi, and pickled ginger elevate the experience. With just 30 minutes of prep time, this wholesome recipe is ideal for sushi enthusiasts seeking a vegetarian alternative. Perfect for elegant appetizers, light lunches, or creative party snacks, this vegetarian sushi recipe is a must-try for anyone who loves Japanese cuisine with a fresh twist.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 1 medium Carrot (thinly sliced into strips)
• 0.5 medium Cucumber (thinly sliced into strips)
• 1 medium Avocado (sliced)
• 2 sheets Nori sheets (cut into thin strips)
• 0 optional Soy sauce (for serving)
• 0 optional Wasabi paste (optional)
• 0 optional Pickled ginger (optional, for garnish)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice is not overly sticky.

Step 2

In a medium saucepan, combine the rinsed rice and water. Cover with a lid and bring to a boil over medium heat. Once boiling, reduce the heat to low and let simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.

Step 3

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large mixing bowl. Gently fold the vinegar mixture into the rice using a wooden spatula or spoon, being careful not to mash the grains. Let the rice cool to room temperature.

Step 4

Prepare the toppings by slicing vegetables as indicated in the ingredients list.

Step 5

Moisten your hands with water to prevent the rice from sticking. Scoop about 1 tablespoon of rice and shape it into an oblong, compact mound about 2 inches long with your palms. Repeat with the remaining rice to create individual “nigiri” bases.

Step 6

Place a thin slice of carrot, cucumber, or avocado on top of each rice mound. Optional: Secure the vegetable topping by wrapping a thin strip of nori around the center of the nigiri.

Step 7

Arrange the vegetarian nigiri on a serving platter. Serve with soy sauce, wasabi paste, and pickled ginger on the side, if desired.

Nutrition Facts

Serving size	(863.4g)

Amount per serving	% Daily Value*
Calories	666.8

Total Fat 23.5g	0%
Saturated Fat 3.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2550.5mg	0%
Total Carbohydrate 101.0g	0%
Dietary Fiber 14.2g	0%
Total Sugars 18.2g
Protein 13.7g	0%

Vitamin D 0IU	0%
Calcium 92.0mg	0%
Iron 3.3mg	0%
Potassium 1308.3mg	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: 31.6%

Protein: 8.2%

Carbs: 60.3%