Soy-Free Avocado Sushi

Discover the perfect balance of simplicity and flavor with this vibrant Soy-Free Avocado Sushi recipe—a plant-based twist on a Japanese classic! Ideal for sushi enthusiasts with dietary restrictions, this recipe skips the soy while delivering a delicious combination of creamy avocado and crisp, colorful veggies like cucumber, carrot, and red bell pepper. Crafted with perfectly seasoned sushi rice and wrapped in nori sheets, these handmade rolls are both visually stunning and delightfully satisfying. Whether you're hosting a vegan sushi night or need a quick, healthy lunch idea, these rolls are ready in under an hour and pair beautifully with wasabi and pickled ginger for an authentic experience. Perfectly customizable and free of soy-based sauces, this recipe is a must-try for sushi lovers looking for fresh, wholesome flavors.

Nutriscore Rating: 75/100

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
• 4 sheets nori sheets
• 2 ripe avocados
• 1 cucumber
• 1 carrot
• 1 red bell pepper
• 1 teaspoon wasabi
• 0.5 cup pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to the rice cooker's instructions or bring to a boil, reduce heat, cover, and simmer for 15 minutes on the stovetop. Let it sit for 10 minutes off heat.

Step 2

While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until dissolved.

Step 3

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula. Spread out the rice to cool at room temperature.

Step 4

Peel the avocados, remove the pits, and slice into long thin strips.

Step 5

Cut the cucumber, carrot, and red bell pepper into similarly sized long thin strips.

Step 6

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

Step 7

With wet fingers, take about 1/4 of the sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top edge.

Step 8

Arrange strips of avocado, cucumber, carrot, and red bell pepper horizontally across the center of the rice.

Step 9

Use the bamboo mat to gently fold the nori and ingredients over, pressing gently to form a roll. Wet the top edge of the nori and roll tightly to seal.

Step 10

Repeat with the remaining nori sheets, rice, and vegetable fillings.

Step 11

Use a sharp knife to slice each roll into 6-8 pieces.

Step 12

Serve with wasabi and pickled ginger on the side, ensuring an enjoyable soy-free sushi experience.

Nutrition Facts

Serving size	(1285.4g)

Amount per serving	% Daily Value*
Calories	940.6

Total Fat 45.8g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2439.6mg	0%
Total Carbohydrate 126.4g	0%
Dietary Fiber 31.2g	0%
Total Sugars 22.2g
Protein 16.6g	0%

Vitamin D 0IU	0%
Calcium 220.9mg	0%
Iron 5.0mg	0%
Potassium 2342.1mg	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: 41.9%

Protein: 6.7%

Carbs: 51.4%