Nut-Free Vegetarian Sushi Rolls

Crafted to satisfy sushi lovers with dietary restrictions, these Nut-Free Vegetarian Sushi Rolls are a wholesome, allergy-friendly option that doesn't skimp on flavor. Featuring perfectly seasoned sushi rice, crisp cucumber, sweet red bell pepper, creamy avocado, and crunchy julienned carrot, all wrapped in tender nori sheets, these rolls offer a delightful blend of textures in every bite. With no nuts in sight, this recipe is perfect for parties, lunchboxes, or a light dinner. Easy to prepare at home with simple instructions, these homemade sushi rolls are a versatile, crowd-pleasing favorite. Serve them with soy sauce and pickled ginger for an authentic touch. Whether you're a beginner or seasoned in sushi rolling, this recipe is a must-try for anyone seeking a fresh, vegetarian, nut-free twist on sushi.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 6 sheets nori (seaweed) sheets
• 1 large, sliced into thin strips cucumber
• 1 large, julienned carrot
• 1 sliced avocado
• 1 medium, thinly sliced red bell pepper
• 4 tablespoons soy sauce (optional, for serving)
• 2 tablespoons pickled ginger (optional, for serving)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

Step 2

In a medium-sized pot, combine the rinsed rice and water. Bring to a boil, reduce the heat to low, cover, and cook for 20 minutes or until the rice is tender and the water is absorbed.

Step 3

While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Set aside.

Step 4

Once the rice is cooked, transfer it to a large, shallow bowl. Gently fold in the vinegar mixture with a wooden spoon or rice paddle. Allow the rice to cool to room temperature.

Step 5

Prepare your vegetable fillings: slice the cucumber, carrot, avocado, and red bell pepper into thin strips or julienne them.

Step 6

Place a bamboo sushi mat on a clean surface and lay one sheet of nori (shiny side down) on top.

Step 7

Wet your hands with water to prevent sticking. Take a handful of the prepared sushi rice and gently spread it over the nori sheet, leaving about 1 inch of space at the top edge.

Step 8

Arrange a few strips of cucumber, carrot, avocado, and red bell pepper horizontally across the rice, about 1 inch from the bottom edge.

Step 9

Using the bamboo mat, carefully roll the nori sheet over the fillings, pressing gently but firmly to create a tight roll. Seal the edge with a bit of water on the exposed nori sheet.

Step 10

Repeat with the remaining nori, rice, and fillings until all ingredients are used.

Step 11

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

Step 12

Serve the sushi rolls with soy sauce and pickled ginger on the side if desired.

Nutrition Facts

Serving size	(1717.8g)

Amount per serving	% Daily Value*
Calories	862.4

Total Fat 4.8g	0%
Saturated Fat 0.9g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 5349.5mg	0%
Total Carbohydrate 174.8g	0%
Dietary Fiber 11.9g	0%
Total Sugars 26.6g
Protein 24.6g	0%

Vitamin D 0IU	0%
Calcium 224.8mg	0%
Iron 7.1mg	0%
Potassium 1651.9mg	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: 5.1%

Protein: 11.7%

Carbs: 83.2%