My Vegetarian Sushi Recipe

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My Vegetarian Sushi
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Ingredients:

  • 3 1/2 cup cooked sushi rice 20055
  • 4 tbsp rice vinegar 87549
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp wasabi 86715
  • 8 sticks cucumber , (4 long) 11206
  • 1 carrot , large
  • 1/2 avocado

Directions:

  1. Cook rice. Let cool but don't refrigerate.
  2. Mix rice vinegar, sugar and salt into rice.
  3. Divided rice into 4 portions.
  4. Cut cucumber, carrot and avocado into strips - you need 8 strips of each.
  5. Place a sheet of nori paper on rolling mat.
  6. Cover paper with a portion of rice, leaving 1 exposed at the top.
  7. Lay 2 of each vegetable strip across the middle. Sprinkle a quarter of the sesame seeds on top.
  8. Dot with a quarter of your wasabi (or more!).
  9. Roll sushi.
  10. Slice into 8 pieces.
  11. Repeat rolling with other 3 rolls.
  12. Serving size is 4 pieces.
  13. Avoid refrigerating. If you do, allow to warm to room temperature before eating leftovers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1346.86 Kcal (5639 kJ)
Calories from fat 231.82 Kcal
% Daily Value*
Total Fat 25.76g 40%
Sodium 4855.62mg 202%
Potassium 937.22mg 20%
Total Carbs 264.57g 88%
Sugars 21.45g 86%
Dietary Fiber 21.52g 86%
Protein 32.2g 64%
Vitamin C 17.7mg 29%
Vitamin A 0.7mg 24%
Iron 4.4mg 24%
Calcium 270.4mg 27%
Amount Per 100 g
Calories 115.05 Kcal (482 kJ)
Calories from fat 19.8 Kcal
% Daily Value*
Total Fat 2.2g 40%
Sodium 414.76mg 202%
Potassium 80.06mg 20%
Total Carbs 22.6g 88%
Sugars 1.83g 86%
Dietary Fiber 1.84g 86%
Protein 2.75g 64%
Vitamin C 1.5mg 29%
Vitamin A 0.1mg 24%
Iron 0.4mg 24%
Calcium 23.1mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.3
    Points
  • 37
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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