Vegetarian Sushi Rolls

Course: Appetizer

Cuisine: Japanese

Prep Time: 15

Cook Time: 15

Cooling & Marinade Time: 45

Total Time: 1 15

Servings: rolls

Calories: 344kcal

Author: Platings and Pairings

Vegetarian Sushi Rolls are loaded with soft, luscious, and spicy “tuna” made from tomatoes! They taste just like the classic sushi roll but are loaded with plant-based goodness.

Print Recipe

Equipment

Ingredients

3 roma tomatoes
1 avocado thinly sliced
½ cucumber thinly sliced
4-5 nori sheets

Marinade:

3 Tablespoons soy sauce
2 Tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon ginger paste or fresh grated ginger

Sushi Rice:

1 cup uncooked sushi rice
1 1/4 cups water
2 Tablespoons rice vinegar
1 Tablespoon sugar
½ teaspoon kosher salt

Spicy “Tuna Sauce:

2 Tablespoons mayonnaise or vegenaise
2 teaspoons sriracha or to taste
2 teaspoons lemon juice
1 teaspoon sesame oil

Instructions

Tomatoes:

Bring a large pot of water to a boil.
Using a paring knife, score a small X through the skin on the bottom of each of the 3 roma tomatoes.
Add the tomatoes to the boiling water and cook until the skin starts to peel (about 3 minutes). Immediately transfer the tomatoes to a bowl of ice water to chill and stop the cooking process.
Once cool enough to handle, use your hands to peel the tomatoes then cut them in half, remove the seeds, and cut them into bite sized pieces.

Marinade:

Combine 3 Tablespoons soy sauce, 2 Tablespoons rice vinegar, 1 teaspoon sesame oil and 1 teaspoon ginger paste in a medium bowl.
Add the tomatoes to the marinade. Toss to coat, and let marinate for at least 30 minutes.

Rice:

Bring 1 cup uncooked sushi rice and 1 1/4 cups water to a boil over high heat. Reduce heat to a simmer and cook for 15 minutes, covered. Remove from heat and let rest while you prepare the remaining ingredients. Whisk 2 Tablespoons rice vinegar, 1 Tablespoon sugar and ½ teaspoon kosher salt in a small bowl until the sugar dissolves; drizzle over the rice and stir to combine.

Spicy “Tuna” Sauce:

Stir together 2 Tablespoons mayonnaise, 2 teaspoons sriracha, 2 teaspoons lemon juice and 1 teaspoon sesame oil and set aside.

To Assemble:

Lay down a sheet of nori on a sushi mat or piece of saran wrap. Spread about ⅔ cup of the sushi rice over the nori, leaving about 1-inch clean on one end.
Spread the sriracha mayo across the rice, then top with cucumber, tomatoes and 2 slices of avocado.
Roll starting at the bottom and stop when you reach the bare strip at the top. Wet your fingers and run them along the bare edge, then continue rolling until sealed.
Using a sharp knife, cut into even pieces, about ¾ inch thick. Serve with additional spicy mayo and soy sauce on the side.

Video

Notes

Nutrition calculation is per roll.

Variations

Filling Ideas – Not into tomatoes? Swap them out for some tofu, tempeh, crab (or krab for a vegetarian-friendly option), hearts of palm, or just leave them out entirely and add in more veggies.
Sesame Seeds – Finish your rolls off with a sprinkle of sesame seeds.
Sauce it! – Top your roll with some wasabi mayo or one of these 15+ sauces for sushi.
Switch Up the Veggies – Try swapping out the avocado and cucumber for some sliced carrots, bell peppers, purple cabbage, green onions, radish, etc.

Tips

Don't overfill your sushi rolls. This makes rolling so much easier!
Let the rice cool before assembling.
Keep your fingers damp when handling rice to avoid it from sticking.
Use a sharp, wet knife to slice the rolls for cleaner cuts.

Nutrition