Vegetarian Volcano Roll

Transform your sushi night with this irresistible Vegetarian Volcano Roll, a delicious twist on a classic favorite. Packed with vibrant flavors and textures, this recipe features seasoned sushi rice, fresh vegetables like julienned cucumber, shredded carrot, and creamy avocado, all wrapped in nori and topped with a fiery vegan spicy mayo and golden toasted panko breadcrumbs. The perfect balance of creamy, crunchy, and spicy, these rolls are not only visually stunning but also a crowd-pleaser for vegetarians and sushi lovers alike. Serve them with soy sauce, pickled ginger, and wasabi for the ultimate homemade sushi experience that’s sure to impress!

Nutriscore Rating: 71/100

Prep Time:40 mins

Cook Time:10 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 large (shredded) carrot
• 1 medium (julienned) cucumber
• 1 large (sliced) avocado
• 4 tablespoons cream cheese
• 4 tablespoons vegan spicy mayonnaise
• 1 teaspoon sriracha
• 1 tablespoon toasted sesame seeds
• 2 stalks (finely sliced) green onions
• 1 teaspoon vegetable oil
• 0.5 cups panko breadcrumbs

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine rice and water in a pot. Bring to a boil, cover, and simmer for 20 minutes or until the rice is cooked and the water is absorbed. Let rest for 10 minutes.

Step 2

In a small saucepan, combine rice vinegar, sugar, and salt. Heat until the sugar dissolves. Gently fold the mixture into the cooked rice. Let the rice cool to room temperature.

Step 3

Heat the vegetable oil in a skillet over medium heat. Add the panko breadcrumbs and toast until golden brown. Remove from heat and let cool.

Step 4

Prepare the sushi filling: shred the carrot, julienne the cucumber, and slice the avocado. Set aside.

Step 5

Lay a bamboo sushi mat on a clean surface and top with a sheet of plastic wrap. Place a nori sheet shiny side down on the mat.

Step 6

Spread an even layer of seasoned sushi rice over the nori, leaving a 1-inch border at the top. Sprinkle with toasted sesame seeds.

Step 7

Flip the nori sheet over so the rice faces down. Arrange cucumber, carrot, avocado, and a strip of cream cheese along the center of the nori.

Step 8

Using the bamboo mat, carefully roll the sushi, applying gentle pressure to form a tight roll. Seal the edge with a little water. Repeat with remaining ingredients.

Step 9

Slice each roll into bite-sized pieces using a sharp knife cleaned with a damp cloth between cuts.

Step 10

Prepare the spicy volcano topping: Mix vegan spicy mayo with sriracha. Drizzle generously over the sliced rolls.

Step 11

Sprinkle the rolls with toasted panko breadcrumbs, green onions, and extra sesame seeds for garnish.

Step 12

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

Nutrition Facts

Serving size	(1210.3g)

Amount per serving	% Daily Value*
Calories	1328.3

Total Fat 80.1g	0%
Saturated Fat 19.7g	0%
Polyunsaturated Fat 7.4g
Cholesterol 60.6mg	0%
Sodium 2217.2mg	0%
Total Carbohydrate 139.8g	0%
Dietary Fiber 22.4g	0%
Total Sugars 27.4g
Protein 23.2g	0%

Vitamin D 0IU	0%
Calcium 286.8mg	0%
Iron 6.9mg	0%
Potassium 1942.4mg	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: 52.5%

Protein: 6.8%

Carbs: 40.7%