Roll-Your-Own Sushi Spread
Roll-Your-Own Sushi Spread brings together seasoned sushi rice, crisp vegetables, and a mix of fillings like crab, shrimp, eggplant, avocado, and pesto for a colorful platter. Each bite balances tender rice with fresh crunch and umami-rich accents, perfect for gatherings, potlucks, or a festive weekend dinner where everyone assembles their favorite rolls.
- Prep3 hrs
- Cook30 mins
- Serves12
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Roll-Your-Own Sushi Spread, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 51 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 20 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 90 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 52
- Heart Health
- 39
- Metabolic
- 54
- Digestive
- 37
- Inflammatory
- 32
- Performance
- 50
- General Wellness
- 1
Bring the water and rice to a boil in a large pot. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, about 25 minutes. Remove the pot from the heat and keep it covered for 10 minutes.
- 2
Stir 5 1/2 tablespoons rice vinegar, sugar, and salt together in a microwave-safe bowl; microwave until the vinegar mixture is warmed, 30 to 45 seconds. Stir well. Add the vinegar mixture to the rice and toss thoroughly to coat every grain; let cool completely.
- 3
Heat 1 teaspoon vegetable oil in a small skillet over medium heat; cook the eggs in the hot oil until firm, 3 to 5 minutes. Transfer the eggs to a plate and cut into strips.
- 4
Heat 1 tablespoon vegetable oil, sake, 1 tablespoon soy sauce, and sesame oil in a skillet over medium heat; fry the eggplant in the oil mixture until softened and lightly charred, 5 to 10 minutes. Transfer the eggplant to a paper towel-lined plate.
- 5
Mix the carrot, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce together in a microwave-safe bowl; microwave until the carrot is softened, 1 to 2 minutes. Drain.
- 6
Bring a large pot of lightly salted water to a boil; add the asparagus and cook until bright green, 2 to 3 minutes. Drain and immediately immerse the asparagus in ice water for several minutes to stop the cooking. Drain.
- 7
Cut the avocado into 8 slices and drizzle lemon juice over the slices in a bowl.
- 8
Place the nori sheets on a flat work surface, wet your hands, and spread 3/4 to 1 cup rice onto each sheet. Press the rice into a thin layer, leaving 1/2 inch of exposed nori along one long side.
- 9
For California rolls, layer the crabmeat, avocado, cucumber, and carrot in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
- 10
For eggplant and avocado rolls, layer the eggplant and avocado in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
- 11
For pesto and egg rolls, spread pesto in a thin strip along the edge opposite the uncovered edge and top with egg slices on 3 nori sheets.
- 12
For shrimp and asparagus rolls, layer the shrimp and asparagus in a thin strip along the edge opposite the uncovered edge on 3 nori sheets.
- 13
Transfer 1 prepared nori to a bamboo sushi mat. Use the mat to roll the nori and rice around the filling toward the exposed nori edge, squeezing gently. Wet the exposed nori edge and seal the roll. Slice each roll into 8 pieces. Repeat with the remaining prepared nori.
- Calories 563.22 kcal High 28%
- Protein 13.92 g Good Source 28%
- Carbohydrate 103.15 g 38%
- Total Fat 8.6 g Moderate 11%
- Saturated Fat 1.41 g Moderate 7%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 55.24 mg Moderate 18%
- Sodium 554.85 mg High 24%
- Dietary Fiber 10.92 g Good Source 39%
- Total Sugars 17.38 g --
- Added Sugars 8.6 g Moderate 17%
- Calcium 33.53 mg Low Source 3%
- Iron 1.32 mg Low Source 7%
- Potassium 392.14 mg Low Source 8%
- Vitamin A 36.22 mcg Low Source 4%
- Vitamin C 8.33 mg Low Source 9%
- Vitamin D 0.18 mcg Low Source 1%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Shellfish 🦐
- Fish 🐟
- Eggs 🥚
- Soy 🌱
- Sesame
- Alcohol 🚫🍷
About This Recipe
Roll Your Own Sushi Spread is made with 20 ingredients and serves 12. It takes about 3 hrs 30 mins and is rated medium. Key ingredients include Asparagus, Avocado, Carrot, and Cucumber. Each serving provides about 563.22 kcal, and is a good source of protein.
Recipe Questions
- What is Roll-Your-Own Sushi Spread made of?
- The main ingredients are Asparagus, Avocado, Carrot, Cucumber, Eggplant. The full list of 20 is above.
- How long does it take to make Roll-Your-Own Sushi Spread?
- About 3 hrs 30 mins in total: 3 hrs to prepare and 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 563.22 kcal. The full nutrition breakdown is above.
- Is Roll-Your-Own Sushi Spread easy to make?
- This recipe is rated medium, with 20 ingredients and 13 steps.
- Is Roll-Your-Own Sushi Spread healthy?
- Roll-Your-Own Sushi Spread has an easyChef Pro health score of 49/100. Per serving, it provides 563.22 calories and 13.92 g of protein, or 28% of the Daily Value. It is a good source of dietary fiber. Worth noting per serving: sodium at 554.85 mg (24% of the Daily Value), saturated fat at 1.41 g (7% of the Daily Value) and added sugars at 8.6 g (17% of the Daily Value). It contains Shellfish, Fish, Eggs, Soy, Sesame and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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