Vegetarian Sushi Roll with Eel Sauce

Elevate your sushi night with these irresistible Vegetarian Sushi Rolls with Eel Sauce—perfect for sushi lovers looking for a plant-based twist! This recipe combines perfectly seasoned sushi rice, creamy avocado, and crisp cucumber and carrot strips, all wrapped in umami-rich nori sheets and sprinkled with toasted sesame seeds for added texture. The star of the dish is the homemade vegetarian eel sauce, a glossy blend of soy sauce, maple syrup, and mirin, thickened to perfection for a caramel-like finish. Rolled with the help of a bamboo mat, these vibrant sushi pieces are as visually stunning as they are delicious. Ready in under an hour and ideal for sharing, they make an impressive appetizer or main course for any gathering.

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 teaspoons Salt
• 4 sheets Nori sheets
• 1 medium Cucumber
• 1 large Avocado
• 1 medium Carrot
• 2 tablespoons Toasted sesame seeds
• 2 tablespoons Soy sauce
• 1 tablespoon Maple syrup
• 1 tablespoon Mirin
• 0.5 teaspoons Cornstarch
• 1 tablespoon Water (for eel sauce)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker or pot and cook until the water is absorbed and the rice is tender.

Step 2

In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until the sugar dissolves, but do not let it boil. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.

Step 3

While the rice cools, prepare the eel sauce. In a small saucepan, combine soy sauce, maple syrup, and mirin. Bring the mixture to a simmer over medium heat.

Step 4

Dissolve the cornstarch in 1 tablespoon of water to create a slurry. Stir the slurry into the sauce and continue to simmer until it thickens to a syrup-like consistency. Remove from heat and let cool.

Step 5

Slice the cucumber, avocado, and carrot into thin strips, approximately 3–4 inches long, for easy rolling.

Step 6

Place a bamboo sushi mat on a flat surface. Lay a sheet of nori shiny side down on the mat. Wet your hands with water to prevent sticking and evenly spread about 1/4 of the cooled sushi rice over the nori, leaving a 1-inch border at the top.

Step 7

Arrange the cucumber, avocado, and carrot strips horizontally across the center of the rice. Sprinkle with toasted sesame seeds for added flavor.

Step 8

Using the bamboo mat, carefully roll the nori sheet tightly around the fillings, starting from the bottom edge. Press firmly to seal the roll. Use a sharp knife to slice the roll into 6–8 even pieces.

Step 9

Repeat the process with the remaining nori, rice, and fillings.

Step 10

Serve the sushi rolls on a plate and drizzle with the prepared eel sauce. Enjoy immediately!

Nutrition Facts

Serving size	(1098.2g)

Amount per serving	% Daily Value*
Calories	918.5

Total Fat 37.6g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 2505.1mg	0%
Total Carbohydrate 134.3g	0%
Dietary Fiber 20.9g	0%
Total Sugars 40.7g
Protein 18.5g	0%

Vitamin D 0IU	0%
Calcium 261.8mg	0%
Iron 6.2mg	0%
Potassium 1868.3mg	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: 35.6%

Protein: 7.8%

Carbs: 56.6%