Best 5 Spicy Veggie Sushi Roll Recipes

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**Spicy Veggie Sushi Rolls: A Delightful Fusion of Flavors and Textures**

Indulge in a culinary journey with our tantalizing Spicy Veggie Sushi Rolls, a harmonious blend of flavors and textures that will captivate your taste buds. These sushi rolls are a symphony of fresh, crisp vegetables, perfectly complemented by the warmth of spicy Sriracha mayonnaise. Each bite offers a delightful contrast between the cool, refreshing veggies and the bold, piquant kick of the Sriracha, leaving you with a satisfying and unforgettable experience.

This recipe collection features a variety of sushi rolls, each offering a unique twist on the classic dish. From the classic California Roll, bursting with the flavors of avocado, cucumber, and imitation crab, to the innovative Sweet Potato Tempura Roll, where crispy tempura-fried sweet potato takes center stage, there's a roll to suit every palate.

For those seeking a vegan option, the Rainbow Veggie Roll is a vibrant and colorful creation, showcasing an array of fresh vegetables, while the Spicy Avocado Roll offers a delightful balance of heat and creaminess. And for those with a sweet tooth, the Mango Tango Roll combines the tropical sweetness of mango with the tangy zest of lime, creating a refreshing and flavorful treat.

With step-by-step instructions and helpful tips, these recipes make it easy to create restaurant-quality sushi rolls at home. Whether you're a seasoned sushi enthusiast or a curious beginner, this collection has something for everyone. So gather your ingredients, prepare your rolling mat, and embark on a culinary adventure with our Spicy Veggie Sushi Rolls.

Check out the recipes below so you can choose the best recipe for yourself!

20 BEST VEGETARIAN SUSHI RECIPE COLLECTION



20 Best Vegetarian Sushi Recipe Collection image

These vegetarian sushi recipes are easy to make at home! From cucumber to sweet potato to veggie quinoa, sushi is just as delicious without the fish.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Avocado Cucumber Sushi Roll
Sushi Bowl
Eggplant Sushi
Sushi Avocado Toast
Crispy Tofu Sushi Burrito
Sweet Potato Tempura and Avocado Rolls
Sweet Potato Sushi
Sushi Sandwich
Tempura
Tofu Musubi
Vegetable Sushi
Avocado u0026amp; Roasted Red Pepper Sushi
Cucumber Sushi Roll
Sesame Shiitake Sushi
Veggie Quinoa Sushi
Pink Sushi
Carrot Lox Avocado Sushi
Oshinko Roll
Cauliflower Sushi
Coconut Sticky Rice Dessert Sushi

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a sushi recipe in 30 minutes or less!

Nutrition Facts :

VEGGIE SUSHI ROLLS



Veggie Sushi Rolls image

Provided by Kate McMillan

Categories     Rice     Vegetable     Kid-Friendly     Back to School     Lunch     Cucumber     Root Vegetable     Carrot     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 1 sushi roll (8 pieces)

Number Of Ingredients 8

cooked sushi rice 1 1/4 cups (6 oz/185 g)
unseasoned rice vinegar 1 teaspoon
toasted nori seaweed 1 sheet, about 7 by 8 inches (18 by 20 cm)
toasted sesame seeds 1 tablespoon, plus more for sprinkling
English cucumber 1/4, peeled and cut into thin matchsticks
carrot 1/2, peeled and cut into thin matchsticks
ripe avocado 1/4, thinly sliced
soy sauce and pickled ginger slices for serving (optional)

Steps:

  • Place the rice in a microwave-safe bowl. Add a few drops of water and microwave on high until the rice is warm and softened, about 30 seconds. Set the rice aside to cool.
  • In a small bowl, combine the vinegar with 2 tablespoons water. Place a bamboo sushi mat on a work surface with the bamboo strips facing you horizontally. Place the nori sheet horizontally, shiny side down, on the mat, aligned with the edge nearest you. Dip your hands into the vinegar-water mixture and spread the cooled rice in an even layer over the nori sheet, leaving the top one-fourth of the nori uncovered. Sprinkle the sesame seeds over the rice, then arrange the cucumber and carrot sticks and the avocado slices in a horizontal strip across the bottom portion of the rice.
  • Starting at the edge closest to you, lift the mat, nori, and rice over the filling to seal it inside, then roll up the sushi into a tight cylinder. Use your finger to lightly moisten the outer edge of the nori with the vinegar-water mixture to seal the roll. Dipping a sharp knife in water before each cut, cut the roll in half crosswise, and then cut each half crosswise into 4 equal pieces.
  • Pack the sushi snugly into an airtight container and sprinkle with sesame seeds. Refrigerate until ready to go. Include little containers of soy sauce and/or pickled ginger, if you like. And don't forget the chopsticks!

VEGGIE SUSHI ROLLS



Veggie Sushi Rolls image

These sushi rolls are a great finger food, side or even main course. They're versatile and can be made with any veggies you like. Kids have fun making them.-Sarah Christenson, San Diego, California

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 42 rolls.

Number Of Ingredients 14

2 cups sushi rice, rinsed and drained
2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
7 fresh asparagus spears, trimmed
Bamboo sushi mat
7 nori sheets
1 small cucumber, julienned
1 small carrot, julienned
2 jalapeno peppers, seeded and julienned
1 medium ripe avocado, peeled and thinly sliced
1/4 cup julienned daikon radish
Reduced-sodium soy sauce and prepared wasabi

Steps:

  • In a large saucepan, combine rice and water; let stand for 30 minutes. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a large shallow bowl; drizzle with vinegar mixture. With a wooden paddle or spoon, stir rice with a slicing motion to cool slightly. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered with a damp towel. Do not refrigerate.), Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender., Place sushi mat on a work surface so mat rolls away from you; line with plastic wrap. Place 2/3 cup rice on plastic; with moistened fingers, press rice into an 8-in. square. Top with one nori sheet., Arrange a small amount of vegetables and avocado about 1-1/2 in. from bottom edge of nori sheet. Lifting bottom edge of the bamboo mat, roll up the rice mixture jelly-roll style, being sure to lift plastic from rice. Roll bamboo mat over sushi roll, pressing firmly, to make a more compact roll. When the roll is complete, tighten the roll to make more compact. Remove mat; cover roll and set aside. Repeat with remaining ingredients to make seven rolls., Cut each into six pieces. Serve with soy sauce and wasabi.

Nutrition Facts : Calories 290 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 221mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.

VEGETABLE SUSHI ROLLS FOR ALL AGES



Vegetable Sushi Rolls for All Ages image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 rolls

Number Of Ingredients 13

1/3 cup seasoned rice vinegar
2 teaspoons sugar
1 teaspoon salt
1 1/2 cups short-grained sushi rice
1 1/2 cups water
4 sheets toasted nori
1 kirby cucumber or 1/2 regular cucumber, seeded and cut into matchsticks
1 carrot, cut into matchsticks
1 small yellow bell pepper, stemmed, seeded and cut into matchsticks
4 scallions, trimmed and cut into matchsticks
1 (4-inch) piece daikon, peeled, and cut into matchsticks (or pickled daikon or 6 red radishes)
1/2 firm-ripe Hass avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice
Soy sauce

Steps:

  • For the rice:
  • Mix together vinegar, sugar, and salt.
  • Rinse the rice in colander and drain. Put the rice and water in medium saucepan with a tight fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes.
  • Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
  • To assemble rolls:
  • Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.
  • Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.
  • Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
  • Serve with bowl of soy sauce for dipping.

SPICY SUSHI ROLL



Spicy Sushi Roll image

The following is a basic spicy sushi roll, readily suitable for either crab or tuna. Different people will be suited to different degrees of spiciness for the sauce, so you may want to adjust proportions accordingly to your liking. Final product will be cool and slightly sweet at first, with a tight, hot afterbite following, and then linger for a while after with a duller burning, flavorful taste.

Provided by CQUICKSILVER

Categories     World Cuisine Recipes     Asian

Time 15m

Yield 3

Number Of Ingredients 9

¼ cup mayonnaise
1 tablespoon chile sauce
1 ½ teaspoons togarashi (Japanese seven spice)
1 teaspoon prepared wasabi
1 teaspoon chili powder
1 teaspoon paprika
3 (3 ounce) fillets imitation crabmeat, cut into 1 1/2-inch pieces
2 cups cooked sushi rice
3 sheets nori (dry seaweed)

Steps:

  • Mix mayonnaise, chile sauce, togarashi, wasabi, chili powder, and paprika together in a bowl; fold in imitation crabmeat until evenly coated.
  • Spread rice in an even layer across each nori sheet. Spoon a layer of crabmeat mixture in a row along the top edge of each nori sheet. Roll nori sheet around the crabmeat mixture filling, starting on the filling side until completely wrapped. Cut each roll into 8 equal pieces.

Nutrition Facts : Calories 341.2 calories, Carbohydrate 40.9 g, Cholesterol 24 mg, Fat 15.6 g, Fiber 2.6 g, Protein 9.5 g, SaturatedFat 2.4 g, Sodium 1082.2 mg, Sugar 5.8 g

Tips:

  • Use fresh and high-quality ingredients: The fresher the ingredients, the tastier the sushi will be. Look for vegetables that are crisp and vibrant, and sushi-grade fish that is fresh and firm.
  • Prepare the sushi rice properly: The sushi rice is the foundation of the sushi roll, so it's important to prepare it correctly. Make sure to rinse the rice thoroughly before cooking, and then cook it according to the package directions. Once the rice is cooked, let it cool slightly before adding the vinegar mixture.
  • Use a sharp knife to cut the vegetables and fish: A sharp knife will help you get clean, even cuts, which will make your sushi rolls look more professional. If you don't have a sharp knife, you can use a kitchen shears.
  • Don't overstuff the sushi rolls: If you overstuff the sushi rolls, they will be difficult to roll and may fall apart. Aim for a thin layer of rice and fillings, and then roll the sushi rolls tightly.
  • Serve the sushi rolls with your favorite dipping sauce: Soy sauce, wasabi, and pickled ginger are all popular dipping sauces for sushi. You can also try other sauces, such as ponzu sauce or spicy mayo.

Conclusion:

Spicy veggie sushi rolls are a delicious and healthy way to enjoy sushi. They're perfect for a quick and easy lunch or dinner, and they can also be served as an appetizer or snack. With a little practice, you'll be able to make spicy veggie sushi rolls like a pro!

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