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Spicy Sprout Sushi Rolls – vegetarian recipe
Stav Kogan

Spicy Sprout Sushi Rolls

Craving sushi but want a fresh, plant-based twist? These Spicy Sprout Sushi Rolls are an absolute game-changer. This recipe makes homemade sushi accessible, fun, and incredibly delicious, packing rolls with a delightful combination of peppery broccoli sprouts, creamy avocado, sav
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 2 serving
Calories: 201
Ingredients Method Nutrition

Ingredients
  

  • ½ cup (100 g / 3.5 oz) sushi rice, rinsed and drained
  • 2 tsp (10 ml) seasoned rice vinegar
  • 2 sheets nori, roasted seaweed
  • Hot sesame oil for sprinkling, optional
  • 4 slices avocado
  • 4 slices red bell pepper, julienned
  • 2 slices baked seasoned Asian-style tofu, cut into 8 thin strips
  • 2 Tbs / 30g (1.06 oz) pickled ginger, drained
  • ½ cup (25 g / 0.88 oz) broccoli sprouts
  • To prevent the rice from sticking to your hands, keep a small bowl of water nearby to dampen your fingers while spreading the rice on the nori.
  • For clean, sharp cuts, wipe your knife with a damp cloth between each slice. This prevents the blade from getting sticky and tearing the roll.
  • Avoid overfilling your rolls. It's tempting to add more, but it makes rolling much more difficult and can cause the nori to split.
  • To make this recipe gluten-free, substitute the baked seasoned tofu with plain extra-firm tofu and use a gluten-free tamari for serving instead of soy sauce.

Method
 

  1. Cook the Sushi Rice: In a small saucepan, combine the rinsed sushi rice and ½ cup / 120ml (4.1 fl oz) of water.
  2. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes, or until all the water is absorbed.
  3. Remove from the heat and let it cool for 20 minutes before gently stirring in the seasoned rice vinegar.
  4. Assemble the Roll: Place one sheet of nori, shiny side down, on a sushi mat or clean work surface. With damp fingers, spread half of the seasoned rice evenly over the nori, leaving a 1½-inch border at the top.
  5. Sprinkle the rice with hot sesame oil, if using.
  6. Add Fillings and Roll: Arrange 2 avocado slices, 2 bell pepper slices, and 4 tofu strips in a line across the center of the rice.
  7. Top with 1 Tbs of pickled ginger and ¼ cup of broccoli sprouts. Lightly brush the top border of the nori with water. Tightly roll the nori up and over the filling, pressing gently to seal the edge.
  8. Slice and Serve: Using a very sharp, wet knife, slice the roll into 8 equal pieces.
  9. Repeat the process with the remaining to make a second roll.
  10. Serve immediately with soy sauce and wasabi.

Nutrition

Calories: 201kcalCarbohydrates: 27gProtein: 9gFat: 6g

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