Vegetarian Uramaki Roll

Delight your taste buds with this vibrant and flavorful Vegetarian Uramaki Roll, a Japanese-inspired sushi roll that's perfect for plant-based eaters and sushi enthusiasts alike! Featuring a harmonious blend of creamy avocado, crisp cucumber, and sweet carrot nestled inside a layer of seasoned sushi rice, this inside-out roll is as picturesque as it is delicious. Rolled with nori sheets and sprinkled with toasty sesame seeds, it's a colorful, nutritious dish that’s surprisingly easy to make at home. Complete your sushi experience by serving it with soy sauce, pickled ginger, and a hint of wasabi for that signature kick. Whether you're hosting a dinner party or craving a light, satisfying dinner, this recipe is sure to impress with its fresh flavors and elegant presentation.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 2 pieces Nori sheets
• 0.5 pieces Cucumber
• 1 pieces Avocado
• 1 pieces Carrot
• 2 tablespoons Sesame seeds (white and black, optional)
• 2 tablespoons Soy sauce (for serving)
• 2 tablespoons Pickled ginger (for serving)
• 0.5 teaspoons Wasabi (optional, for serving)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium saucepan, combine the rinsed rice and water. Cover and bring to a boil, then reduce the heat to low and simmer for 15 minutes. Remove from heat and let it rest, covered, for 10 minutes.

Step 3

While the rice is resting, prepare the sushi vinegar. In a small bowl, mix rice vinegar, sugar, and salt until dissolved.

Step 4

Transfer the cooked rice to a large bowl and gently fold in the sushi vinegar mixture. Let it cool to room temperature.

Step 5

Slice the cucumber, avocado, and carrot into thin strips approximately 4-5 inches long.

Step 6

Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap on top to prevent sticking.

Step 7

Spread a thin, even layer of sushi rice over the plastic wrap (about 1/2 inch thick). Press gently with damp hands to ensure it sticks.

Step 8

Sprinkle sesame seeds over the rice and place a nori sheet on top of the rice (shiny side down).

Step 9

Arrange the cucumber, avocado, and carrot strips horizontally across the bottom third of the nori sheet.

Step 10

Using the bamboo mat, carefully begin to roll the sushi tightly, ensuring the filling stays in place. Apply gentle pressure as you roll to shape the uramaki roll.

Step 11

Once fully rolled, use a sharp knife to slice the roll into 6-8 equal pieces. Clean the knife blade between cuts for clean slices.

Step 12

Serve with soy sauce, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	(970.5g)

Amount per serving	% Daily Value*
Calories	771.2

Total Fat 32.1g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 3447.3mg	0%
Total Carbohydrate 109.2g	0%
Dietary Fiber 16.7g	0%
Total Sugars 19.7g
Protein 17.9g	0%

Vitamin D 0IU	0%
Calcium 279.4mg	0%
Iron 6.1mg	0%
Potassium 1560.4mg	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: 36.2%

Protein: 9.0%

Carbs: 54.8%