These Mediterranean pomegranate and basil sushi rolls are the prettiest fifteen minutes you'll spend in the kitchen. Juicy pomegranate arils burst against briny green Greek olives and fresh basil, all wrapped in seasoned sushi rice. Cook the rice ahead and the rolling goes fast.
A Mediterranean Twist on a Japanese Classic!
Tired of the same old avocado and cucumber rolls? Let’s shake things up! This Mediterranean-inspired sushi recipe is a vibrant explosion of flavor that proves veggie rolls can be the star of the show. We’re swapping traditional fillings for a bold combination of briny Greek olives, sweet and juicy pomegranate arils, and aromatic fresh basil. It’s an unexpected pairing that’s surprisingly delicious, incredibly refreshing, and guaranteed to impress. Get ready to roll up a new favorite!
Ingredients
• Details
• Rice Prep Time: Up to 1½ hours
• Sushi Prep Time: 15 minutes
• Makes: 4 rolls / 24 pieces
• Four 4 x 7-in / 10 x 18-cm nori sheets
• 2 cups / 400 g (14.1 oz) Traditional Sushi Rice, Brown Sushi Rice, or Quinoa Sushi “Rice”
• 16 large green Greek olives, pitted and quartered lengthwise
• 8 large basil leaves
• 4 tablespoons (60 ml / 2 fl oz) pomegranate arils, plus more for garnish if desired
Instructions
1. Place one nori sheet horizontally on a bamboo rolling mat, rough side up. Wet your fingertips and spread about ½ cup / 100 g (3.5 oz) of sushi rice in a thin, even layer over the bottom three-quarters of the nori.2. Arrange one-quarter of the Greek olives in a horizontal line across the center of the rice, extending to the edges.3. Tear 2 basil leaves and scatter them over the rice. Sprinkle 1 tablespoon (15 ml / 0.5 fl oz) of the pomegranate arils over the rice, keeping them near the center.4. To roll, place your thumbs under the bamboo mat. Fold the bottom edge of the mat up and over, tucking the edge of the nori just past the fillings.5. Lift the edge of the mat and continue to roll forward, applying gentle, even pressure to create a tight cylinder.6. Gently shape the roll into a square or rectangle by pressing with your fingers on the top and sides of the mat.7. Let the roll rest seam-side down on a cutting board. Repeat with the remaining to make 4 rolls.8. Using a very sharp, wet knife, slice each roll into 6 pieces. Serve immediately with extra pomegranate arils for garnish if desired.
Nutritional Information
• (per roll, approximate)
• Calories: 250 kcal
• Carbohydrates: 45 g
• Protein: 6 g
• Fat: 5 g
• Sodium: 350 mg
Pro Tips
• To easily de-seed a pomegranate, break it into pieces in a large bowl of water. The arils (seeds) will sink while the white pith floats, making it easy to separate.
• For clean cuts, use a very sharp knife and wipe the blade with a damp cloth between each slice to prevent the rice from sticking.
• Keep a small bowl of water (tezu) nearby to dip your fingers in. This prevents the sticky sushi rice from clinging to your hands while you spread it.
• Don’t overfill your rolls! It makes them difficult to close and they can fall apart easily. A thin, even layer of fillings is key.
FAQ
Q: Can I add more protein to this vegetarian sushi
A: Absolutely! To boost the protein, consider adding a line of marinated firm tofu, edamame, or even some crumbled feta cheese for an extra Mediterranean flair. Just be mindful not to overfill the roll to ensure it closes properly.
Q: What can I substitute for the Greek olives
A: If you’re not a fan of olives, you can easily substitute them with other briny vegetarian ingredients. Try using chopped sun-dried tomatoes, marinated artichoke hearts, or even a sprinkle of capers to maintain that delicious Mediterranean flavor profile.
Q: How should I store leftover Mediterranean sushi rolls
A: For the best texture, sushi is best eaten fresh. However, you can store uncut rolls by wrapping them tightly in plastic wrap and refrigerating for up to 24 hours. The rice will harden, so let them sit at room temperature for about 20 minutes before slicing and serving.
Q: Is this Mediterranean sushi recipe vegan and gluten-free
A: Yes, this recipe is naturally vegan as written. To ensure it is completely gluten-free, simply use a gluten-free certified rice vinegar for your sushi rice and serve with tamari instead of traditional soy sauce.
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Mediterranean Pomegranate and Basil Sushi Rolls
Ingredients
Method
- Place one nori sheet horizontally on a bamboo rolling mat, rough side up. Wet your fingertips and spread about ½ cup / 100 g (3.5 oz) of sushi rice in a thin, even layer over the bottom three-quarters of the nori. 2.
- Arrange one-quarter of the Greek olives in a horizontal line across the center of the rice, extending to the edges. 3. Tear 2 basil leaves and scatter them over the rice.
- Sprinkle 1 tablespoon (15 ml / 0.5 fl oz) of the pomegranate arils over the rice, keeping them near the center. 4. To roll, place your thumbs under the bamboo mat.
- Fold the bottom edge of the mat up and over, tucking the edge of the nori just past the fillings. 5. Lift the edge of the mat and continue to roll forward, applying gentle, even pressure to create a tight cylinder. 6. Gently shape the roll into a square or rectangle by pressing with your fingers on the top and sides of the mat. 7.
- Let the roll rest seam-side down on a cutting board.
- Repeat with the remaining to make 4 rolls. 8.
- Using a very sharp, wet knife, slice each roll into 6 pieces.
- Serve immediately with extra pomegranate arils for garnish if desired.
- Keep a small bowl of water (tezu) nearby to dip your fingers in. This prevents the sticky sushi rice from clinging to your hands while you spread it.
- Don't overfill your rolls! It makes them difficult to close and they can fall apart easily. A thin, even layer of fillings is key.
