Heart-Healthy Sushi Veggie Roll

Brighten up your mealtime with these Heart-Healthy Sushi Veggie Rolls, a nutrient-packed, plant-based twist on classic sushi! Made with wholesome short-grain brown rice, fresh julienned vegetables like carrot, cucumber, and red bell pepper, creamy avocado, and crisp spinach leaves, these rolls are as vibrant as they are satisfying. The rice is seasoned with a splash of rice vinegar for a touch of tanginess, while toasted nori sheets wrap everything up into perfectly bite-sized creations. Not only are these rolls low in sodium and packed with fiber, vitamins, and healthy fats, but they’re also incredibly fun to make. Whether served with a side of low-sodium soy sauce or tamari for dipping or enjoyed on their own, these homemade veggie sushi rolls are an ideal choice for a light lunch, an appetizing snack, or an impressive addition to a party spread. Perfect for those seeking a heart-healthy, vegetarian, or vegan-friendly recipe!

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Short-grain brown rice
• 2 cups Water
• 2 tablespoons Rice vinegar
• 4 sheets Toasted nori sheets
• 1 medium (julienned) Carrot
• 1 medium (julienned) Cucumber
• 1 medium Avocado
• 1 small (thinly sliced) Red bell pepper
• 1 cup Fresh spinach leaves
• 0.25 cup Low-sodium soy sauce or tamari (optional, for dipping)

Directions

Step 1

Rinse the brown rice thoroughly under cold water until the water runs clear. Drain well.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 35-40 minutes, or until the water is absorbed. Remove from heat and let the rice rest, covered, for 10 minutes.

Step 3

While the rice is cooking, prepare the vegetables. Julienne the carrot and cucumber, thinly slice the red bell pepper, and cut the avocado into thin slices. Wash and pat dry the spinach leaves.

Step 4

Season the cooked rice with rice vinegar. Gently fold the vinegar into the rice with a wooden spoon or spatula, being careful not to mash the grains. Let the rice cool to room temperature.

Step 5

Place a nori sheet shiny side down on a bamboo sushi rolling mat. Spread about 1/2 cup of cooled rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 6

Arrange a few slices of carrot, cucumber, bell pepper, avocado, and a few spinach leaves horizontally across the center of the rice.

Step 7

Starting from the edge closest to you, lift the bamboo mat and begin rolling it tightly around the fillings. Use gentle but firm pressure as you roll, sealing the edge by slightly moistening the border of the nori with water.

Step 8

Repeat with the remaining nori sheets, rice, and vegetables.

Step 9

Using a sharp knife, cut each roll into 6-8 bite-sized pieces. Wipe the knife blade with a damp cloth between cuts to achieve clean edges.

Step 10

Serve immediately, with low-sodium soy sauce or tamari on the side for dipping, if desired.

Nutrition Facts

Serving size	(1311.9g)

Amount per serving	% Daily Value*
Calories	628.5

Total Fat 24.8g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 2165.2mg	0%
Total Carbohydrate 86.6g	0%
Dietary Fiber 21.0g	0%
Total Sugars 10.5g
Protein 19.5g	0%

Vitamin D 0IU	0%
Calcium 169.0mg	0%
Iron 4.9mg	0%
Potassium 2042.3mg	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: 34.5%

Protein: 12.0%

Carbs: 53.5%