Vegetarian Sushi Roll with Fried Onions

Elevate your plant-based dining experience with these irresistible Vegetarian Sushi Rolls with Fried Onions. Perfectly seasoned sushi rice is delicately rolled with creamy avocado, crisp cucumber, and tangy pickled radish, then finished with a sprinkle of golden, crispy fried onions for an unexpected crunch that takes each bite to the next level. This recipe combines traditional sushi techniques with a creative twist, making it a delightful option for both sushi lovers and vegetarians alike. With its beautiful presentation and balance of textures and flavors, these homemade sushi rolls are surprisingly easy to prepare and are perfect for a light lunch, dinner, or even a party platter. Serve with soy sauce, wasabi, and pickled ginger for a complete sushi experience—all from the comfort of your kitchen!

Nutriscore Rating: 67/100

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 granulated sugar
• 0.5 teaspoons salt
• 4 pieces nori sheets
• 1 medium, sliced avocado
• 1 small, julienned cucumber
• 4 long strips pickled radish (takuan)
• 0.5 cup fried onions
• 0.25 cup (optional for serving) soy sauce
• 1 teaspoon (optional for serving) wasabi paste
• 2 tablespoons (optional for serving) pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This helps remove excess starch for a better texture.

Step 2

Combine the rinsed rice and water in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes to finish steaming.

Step 3

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a spatula, ensuring the rice is evenly seasoned. Let it cool to room temperature.

Step 4

While the rice is cooling, prepare your fillings: slice the avocado, julienne the cucumber, and cut the pickled radish into long strips.

Step 5

Place a bamboo sushi mat on a flat surface and line it with plastic wrap to prevent sticking. Place a nori sheet shiny side down on the mat.

Step 6

Wet your hands to prevent sticking, then spread about 1/4 of the sushi rice evenly across the nori sheet, leaving a 1-inch strip uncovered at the top edge.

Step 7

Lay several slices of avocado, cucumber, and pickled radish horizontally across the center of the rice. Sprinkle about 2 tablespoons of fried onions on top of the fillings for a crispy texture.

Step 8

Using the sushi mat, carefully roll the nori away from you, pressing gently but firmly to shape the roll. Dab a little water on the uncovered edge of the nori to seal the roll.

Step 9

Repeat the rolling process with the remaining nori sheets and fillings.

Step 10

Using a sharp knife dipped in water, slice each roll into 8 even pieces. Clean the knife between cuts for cleaner slices.

Step 11

Serve the vegetarian sushi rolls with soy sauce, wasabi paste, and pickled ginger on the side as optional accompaniments.

Nutrition Facts

Serving size	(979.0g)

Amount per serving	% Daily Value*
Calories	711.2

Total Fat 24.1g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 4667.6mg	0%
Total Carbohydrate 112.0g	0%
Dietary Fiber 16.5g	0%
Total Sugars 22.4g
Protein 18.1g	0%

Vitamin D 0IU	0%
Calcium 147.1mg	0%
Iron 4.2mg	0%
Potassium 1518.5mg	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: 29.4%

Protein: 9.8%

Carbs: 60.8%