Soy-Free Sushi Veggie Roll

Discover the perfect balance of flavor and simplicity with this Soy-Free Sushi Veggie Roll recipe—an irresistible plant-based take on classic sushi that’s allergy-friendly and packed with fresh, colorful vegetables. Featuring seasoned sushi rice rolled in nori and filled with crisp cucumber, sweet carrots, creamy avocado, and vibrant red bell pepper, these rolls are both nutritious and satisfying. The recipe skips soy-based condiments, making it ideal for those with dietary restrictions, while optional sesame seeds add a delightful crunch. With easy preparation tips and a straightforward rolling technique, this sushi is perfect for home cooks looking to craft a wholesome, restaurant-quality meal. Serve with soy-free wasabi and pickled ginger for a deliciously fresh and customizable dining experience!

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 4 sheets Nori (seaweed) sheets
• 1 medium Cucumber
• 1 medium Carrot
• 1 medium Avocado
• 0.5 Red bell pepper
• 1 tablespoon Optional: sesame seeds
• 0 to taste Wasabi (for serving, soy-free)
• 0 to taste Pickled ginger (check for soy-free version)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes or until all the water is absorbed.

Step 3

Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes. Meanwhile, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.

Step 4

Transfer the cooked rice to a large, non-metallic bowl. Gently fold the vinegar mixture into the rice with a wooden spoon or spatula to cool and season it evenly. Set aside to cool completely.

Step 5

Prepare the vegetables: Slice the cucumber, carrot, avocado, and red bell pepper into thin, julienne-style strips about 3–4 inches long.

Step 6

Place a sheet of nori, shiny side down, on a bamboo sushi mat covered in plastic wrap for easy cleaning.

Step 7

Using wet fingers, spread about 1/4 of the cooled sushi rice evenly over the nori, leaving a 1-inch border at the top to seal the roll.

Step 8

Lay a few strips of each vegetable horizontally across the rice, about 1 inch from the bottom edge of the nori sheet.

Step 9

Using the bamboo mat, tightly roll the sushi starting from the bottom edge, pressing firmly but gently as you go. Moisten the top border with a little water to seal the roll.

Step 10

Repeat with the remaining nori, rice, and vegetables to make 4 rolls.

Step 11

Use a sharp knife to slice each roll into 6–8 pieces, wiping the blade with a damp cloth between cuts to ensure clean edges.

Step 12

Optionally, sprinkle the sliced rolls with sesame seeds for added flavor and texture.

Step 13

Serve the sushi rolls with wasabi and pickled ginger on the side. Enjoy your soy-free veggie sushi rolls fresh!

Nutrition Facts

Serving size	(1044.9g)

Amount per serving	% Daily Value*
Calories	755.3

Total Fat 28.1g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 1620.4mg	0%
Total Carbohydrate 113.8g	0%
Dietary Fiber 18.0g	0%
Total Sugars 22.6g
Protein 15.9g	0%

Vitamin D 0IU	0%
Calcium 244.5mg	0%
Iron 6.1mg	0%
Potassium 1604.0mg	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: 32.8%

Protein: 8.2%

Carbs: 59.0%