Soy-Free Seaweed Salad Sushi

Delight in the fresh, ocean-inspired flavors of Soy-Free Seaweed Salad Sushi, a vibrant twist on classic sushi rolls that’s perfect for those avoiding soy-based ingredients. Made with tender sushi rice seasoned with a tangy homemade rice vinegar blend, these rolls are filled with an umami-rich wakame seaweed salad tossed with crisp cucumber, sweet carrot, creamy avocado, and a touch of toasted sesame oil and lemon juice. Wrapped in nutrient-packed nori and sprinkled with nutty black sesame seeds, every bite delivers a balance of flavors and textures that’s sure to impress. Easy to make at home and ready in under an hour, this recipe is ideal for light lunches, plant-based meals, or impressing guests with a stunning appetizer. Perfect for soy-free and vegan diets, these sushi rolls are as wholesome as they are delicious!

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 4 sheets Nori sheets
• 0.5 cup Wakame seaweed
• 1 medium Cucumber
• 1 medium Carrot
• 1 large Avocado
• 1 teaspoon Toasted sesame oil
• 1 tablespoon Lemon juice
• 2 tablespoons Black sesame seeds
• 0.5 teaspoon Salt

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.25 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed.

Step 2

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

Step 3

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

Step 4

Rehydrate the wakame seaweed according to package instructions, then drain and squeeze out excess water.

Step 5

Peel the cucumber and carrot, and then julienne both into thin strips. Halve and pit the avocado, then slice it into thin strips as well.

Step 6

In a bowl, combine the rehydrated wakame seaweed, cucumber, carrot, avocado, toasted sesame oil, lemon juice, black sesame seeds, and 0.5 teaspoon salt. Toss lightly to mix the ingredients together.

Step 7

Place a sushi mat on a flat surface and lay a nori sheet, shiny side down, on top. Spread approximately 1/4 of the cooled sushi rice evenly over the nori, leaving a 1-inch border at the top.

Step 8

Add a small amount of the seaweed salad mixture across the center of the rice.

Step 9

Using the sushi mat, tightly roll the nori over the fillings, pressing firmly as you go to seal it. Moisten the top edge with a bit of water and complete the roll, ensuring it sticks properly.

Step 10

Repeat the process with the remaining nori sheets, rice, and seaweed salad mixture.

Step 11

Using a sharp knife, slice each roll into 6-8 pieces. Serve immediately with pickled ginger and enjoy your soy-free seaweed salad sushi!

Nutrition Facts

Serving size	(1097.0g)

Amount per serving	% Daily Value*
Calories	953.1

Total Fat 44.4g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 8831.4mg	0%
Total Carbohydrate 128.5g	0%
Dietary Fiber 21.0g	0%
Total Sugars 19.7g
Protein 24.5g	0%

Vitamin D 0IU	0%
Calcium 356.1mg	0%
Iron 6.3mg	0%
Potassium 1817.7mg	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: 39.5%

Protein: 9.7%

Carbs: 50.8%