Vegan Gunkan Maki Sushi

5 from 3 votes

Vegan Gunkan Maki Sushi

Traditional Gunkan Maki is made with fish roe. This adaptation uses fresh pomegranate seeds for a beautiful presentation and traditional texture for the perfect bite of sweet, salty, spicy, tangy, and umami.

Course: Appetizer, Main Course, Sandwiches and Handhelds, Un-Seafood

Cuisine: Asian, Gluten-Free, Nut-Free, Soy-Free, Sushi

Keyword: Nori, Pomegranate, Rice, Rice Vinegar, sea vegetables, Wasabi

Servings:

Calories: 155.7kcal

Author: Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

Ingredients

3 cups prepared sushi rice
2 tbsp seasoned rice vinegar
3 sheets nori seaweed each cut into 6 equal strips, 1 inch by 6 inch
wasabi paste prepared
¾ cup pomegranate seeds

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Instructions

Prepare the sushi rice per package directions. Mix in the seasoned rice vinegar and allow to cool to room temperature.
Cut nori seaweed sheets into 6 equal strips each, 1x6 inch strips. Set aside.
Wet your hands slightly. Shape 1 tbsp of prepared sushi rice into an oblong. With smooth side facing out, wrap a strip of nori around the rice. Crush a cooked rice grain on the end of the strip so it sticks at the end of the wrap.
Dab some wasabi paste onto the top of the rice with your finger and flatten the top of the rice so that it's about ¼ below the top edge of the nori wrap.
Spoon pomegranate seeds onto the rice so it's contained within the nori wrap.

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