Dairy-Free Vegetarian Sushi Rolls

Elevate your plant-based dining experience with these vibrant and satisfying Dairy-Free Vegetarian Sushi Rolls! Perfectly seasoned sushi rice serves as the base for a medley of fresh, crisp vegetables like cucumber, carrot, creamy avocado, and sweet red bell pepper, all wrapped in savory nori sheets for an authentic sushi experience. This homemade sushi recipe is easy to prepare with no dairy, making it ideal for vegans and vegetarians alike. Whether you're hosting a dinner party or indulging in a solo sushi night, these delectable rolls pair wonderfully with soy sauce, pickled ginger, and a touch of wasabi. Ready in under an hour, this customizable and wholesome dish is packed with flavor, texture, and nutrition—perfect for sushi lovers of all skill levels!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup (uncooked) Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Granulated sugar
• 0.5 teaspoons Salt
• 4 sheets Nori sheets
• 1 small Cucumber
• 1 medium Carrot
• 1 large Avocado
• 0.5 medium Red bell pepper
• 0.5 cup Soy sauce (or gluten-free tamari)
• 2 tablespoons (optional) Pickled ginger
• 1 teaspoon (optional) Wasabi

Directions

Step 1

Rinse the sushi rice under cold running water in a sieve until the water runs clear. Combine the rice and water in a small pot. Bring to a boil, then lower the heat to a simmer, cover, and cook for 18-20 minutes or until the water is absorbed.

Step 2

While the rice cooks, prepare the seasoning. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved.

Step 3

Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

Step 4

While the rice is cooling, prep your fillings. Peel and cut the cucumber, carrot, avocado, and red bell pepper into thin slices or matchsticks.

Step 5

Lay a nori sheet shiny side down on a bamboo sushi mat (or a clean kitchen towel). Spread a thin, even layer of cooled rice across the nori, leaving about 1 inch (2.5 cm) of space at the top edge.

Step 6

Place a few slices of cucumber, carrot, avocado, and red bell pepper horizontally across the center of the rice.

Step 7

Using the bamboo mat, roll the nori tightly away from you, pressing gently but firmly to create a compact roll. Seal the edge with a small dab of water to help the nori stick. Repeat with the remaining sheets and fillings.

Step 8

Using a sharp knife, slice each roll into 6-8 pieces. Wipe the knife blade with a damp cloth between cuts for clean slices.

Step 9

Serve immediately with soy sauce (or gluten-free tamari), pickled ginger, and a small dollop of wasabi, if desired. Enjoy your homemade dairy-free vegetarian sushi rolls!

Nutrition Facts

Serving size	(1119.1g)

Amount per serving	% Daily Value*
Calories	817.8

Total Fat 30.8g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 8877.2mg	0%
Total Carbohydrate 117.3g	0%
Dietary Fiber 21.0g	0%
Total Sugars 20.2g
Protein 21.4g	0%

Vitamin D 0IU	0%
Calcium 135.2mg	0%
Iron 5.5mg	0%
Potassium 2015.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.3%

Protein: 10.3%

Carbs: 56.4%