The Ultimate Vegetarian Dragon Roll
If you’ve ever fallen for the sweet and savory magic of inari, you know how addictive those little simmered tofu pockets can be. We’re taking that incredible flavor and transforming it into the star of a stunning, restaurant-worthy sushi roll. Imagine this: tender strips of inari, crisp cucumber and carrot, and creamy avocado all wrapped up in a perfect package. Topped with a luscious vegetarian eel sauce, this is the vegetarian dragon roll you’ve been dreaming of!
Ingredients
• Rice Prep Time: Up to 1½ hours
• Sushi Prep Time: 15 minutes
• Makes 2 rolls, 16 pieces
• 1 avocado, sliced very thinly
• 2 sheets nori, 4 x 7-in or 10 x 18-cm
• 1½ cups or 300 g prepared Traditional Sushi Rice or Brown Sushi Rice
• 4 inari pouches, cut into thin strips
• ½ English or Japanese cucumber, deseeded and cut into matchsticks
• 1 4-in or 10-cm length carrot, cut into matchsticks
• 2 tablespoons Vegetarian Eel Sauce
• 1 teaspoon toasted sesame seeds
Instructions
1. Create the avocado topping: Lay one nori sheet on a cutting board and cover with plastic wrap. Arrange half the avocado slices in an overlapping line across the center. Set aside and repeat with the second nori sheet and remaining avocado.2. Prepare the roll base: Place a fresh nori sheet on your cutting board, rough side up. Lightly wet your fingertips and spread ¾ cup or 150 g of sushi rice evenly over the entire surface.3. Flip and fill: Carefully flip the nori over so the rice is face down on the board. Arrange half of the inari strips, cucumber matchsticks, and carrot matchsticks in a line across the center of the nori.4. Roll it up: Slide your thumbs under the nori and use your other fingers to hold the fillings. Roll the bottom edge just over the fillings, tucking tightly. Continue rolling to form a cylinder.5. Shape the roll: Use a plastic-wrapped bamboo mat to gently shape the roll, pressing on the top and sides to create a firm, even log. Place it seam-side down. Repeat steps 2-5 to make the second roll.6. Add the avocado layer: Invert one of the prepared avocado sheets onto a sushi roll. Keeping the plastic wrap on, use the bamboo mat to gently press the avocado onto the roll’s surface. Repeat with the second roll.7. Slice and serve: Dip a very sharp knife in water. Slice through the plastic wrap to cut each roll into 8 pieces. Use the mat to press the avocado one last time, then carefully remove the plastic from each piece.8. Garnish: Arrange the sushi pieces on a platter. Drizzle with Vegetarian Eel Sauce and sprinkle with toasted sesame seeds before serving.
Nutritional Information
• Nutritional Highlights
• High in Plant-Based Protein: Inari (tofu) provides a satisfying protein boost.
• Rich in Healthy Fats: Avocado offers creamy texture and heart-healthy monounsaturated fats.
• Source of Fiber: Brown rice and fresh vegetables contribute to your daily fiber intake.
• Naturally Vegan & Dairy-Free: A delicious option for various dietary needs.
Pro Tips
• Pat inari strips dry with a paper towel to prevent the roll from becoming soggy and unsealing.
• Keep a small bowl of water nearby to wet your fingertips, which prevents the sticky sushi rice from clinging to your hands.
• Use a very sharp, wet knife for clean cuts. Wipe the blade between slices to avoid tearing the roll.
• Don’t overfill your roll. It’s tempting, but less is more for a tight, clean roll that holds together.
FAQ
Q: Is this vegetarian dragon roll a good source of protein
A: Yes, this roll provides a solid amount of plant-based protein. The star ingredient, inari, is made from simmered tofu pockets, which are an excellent source of protein, making this a satisfying and nutritious meal.
Q: What can I use instead of inari in this recipe
A: If you can’t find inari, you can easily substitute it. Try using baked teriyaki tofu strips, smoked tofu, or even tempura-fried sweet potato or asparagus for a different but equally delicious vegetarian roll.
Q: How should I store leftover vegetarian dragon rolls
A: Sushi is best enjoyed fresh, as the avocado can brown and the rice can harden. If you have leftovers, place the pieces tightly together in an airtight container and refrigerate for up to 24 hours. Let them sit at room temperature for about 30 minutes before eating to soften the rice.
Q: Is eel sauce actually vegetarian
A: Traditional eel sauce (unagi) is not vegetarian. This recipe specifically calls for a ‘Vegetarian Eel Sauce,’ which creates the same sweet and savory flavor using plant-based ingredients like soy sauce, mirin, and sugar. Always use a recipe or product that is explicitly labeled vegetarian.
