Soy-Free Avocado Maki

Delight in the simplicity and vibrant flavors of Soy-Free Avocado Maki, a fresh twist on classic sushi that’s perfect for plant-based diets and those avoiding soy. This recipe features perfectly seasoned sushi rice rolled with creamy avocado, crisp cucumber, and sweet carrot, creating a harmonious blend of textures and flavors. With no soy sauce or tofu in sight, this soy-free sushi caters to clean-eating enthusiasts while maintaining authentic Japanese-inspired elegance. Easy enough for beginners yet impressive for guests, these colorful rolls are finished with a spritz of lemon juice to keep the avocado vibrant and served alongside pickled ginger and a touch of wasabi for a bold, zesty kick. Ready in under an hour, this wholesome recipe makes four satisfying servings of homemade sushi that’s as fun to make as it is to eat!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 1 medium Avocado
• 0.5 medium Cucumber
• 0.5 medium Carrot
• 4 pieces Nori sheets
• 1 teaspoon Lemon juice
• 2 tablespoons Pickled ginger
• 1 teaspoon Wasabi paste

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rice and water in a rice cooker or a pot, then cook according to rice cooker's setting or simmer on the stove for 18-20 minutes until rice is tender and water is absorbed.

Step 3

In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Do not bring to a boil.

Step 4

Transfer the cooked rice to a large bowl and gently fold the vinegar mixture into the rice using a wooden spatula or rice paddle. Let it cool to room temperature.

Step 5

Peel and slice the avocado in half, remove the pit, peel, and slice into thin strips. Drizzle with lemon juice to prevent browning.

Step 6

Peel the cucumber and carrot, then julienne both into thin long strips.

Step 7

Lay out a bamboo sushi mat and place a sheet of nori, shiny side down, on the mat.

Step 8

Spread about 1/4 of the prepared sushi rice evenly onto the nori, leaving a 1-inch border at the top edge.

Step 9

Arrange avocado, cucumber, and carrot strips horizontally across the middle of the rice bed.

Step 10

Roll the sushi tightly using the bamboo mat, starting from the edge closest to you. Apply gentle pressure to shape and seal the roll.

Step 11

Repeat steps 7-10 to make the remaining rolls.

Step 12

Using a sharp, moistened knife, cut each roll into about 8 pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.

Step 13

Serve the rolls with pickled ginger, wasabi paste, and any other preferred condiments.

Nutrition Facts

Serving size	(866.2g)

Amount per serving	% Daily Value*
Calories	643.9

Total Fat 23.8g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 1778.8mg	0%
Total Carbohydrate 100.8g	0%
Dietary Fiber 15.4g	0%
Total Sugars 17.1g
Protein 11.5g	0%

Vitamin D 0IU	0%
Calcium 112.7mg	0%
Iron 3.2mg	0%
Potassium 1246.7mg	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: 32.3%

Protein: 6.9%

Carbs: 60.8%