Soy-Free Vegan Sushi

Elevate your plant-based dining experience with this vibrant and flavorful Soy-Free Vegan Sushi recipe. Perfect for both sushi enthusiasts and those new to the art of rolling, this colorful dish swaps soy sauce for a subtly sweet and tangy rice seasoning made with rice vinegar and maple syrup. Stuffed with a medley of fresh, crisp vegetables like cucumber, carrot, red bell pepper, and creamy avocado, each roll is as nutritious as it is delicious. Toasted sesame seeds add a hint of nuttiness, while optional pickled ginger and wasabi deliver the authentic sushi flair. Easy to prepare in just under an hour, this soy-free, dairy-free, and gluten-free recipe is a great choice for weeknight dinners, lunchbox surprises, or party platters. Make your own sushi at home and impress your guests with these beautiful and healthy veggie rolls!

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.5 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 0.5 teaspoons salt
• 4 sheets nori sheets
• 1 small cucumber
• 1 medium carrot
• 1 large ripe avocado
• 0.5 large red bell pepper
• 1 tablespoon toasted sesame seeds
• 0.25 cup pickled ginger (optional)
• 1 teaspoon wasabi paste (optional)

Directions

Step 1

Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear.

Step 2

Combine the rinsed rice and 1.5 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is fully absorbed.

Step 3

Remove the pan from heat and let the rice sit, covered, for 10 minutes. In the meantime, mix the rice vinegar, maple syrup, and salt in a small bowl until the salt dissolves.

Step 4

Transfer the cooked rice to a large mixing bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.

Step 5

While the rice cools, prepare the fillings: Peel and cut the cucumber into thin strips. Julienne the carrot into thin matchsticks. Slice the avocado and red bell pepper into thin strips.

Step 6

Lay a sheet of nori shiny side down on a sushi mat or clean flat surface. Wet your hands with water to prevent sticking and spread a thin, even layer of rice over the nori, leaving about 1 inch of space at the top edge.

Step 7

Arrange a few strips of cucumber, carrot, avocado, and red bell pepper horizontally across the center of the rice. Sprinkle lightly with toasted sesame seeds.

Step 8

Using the sushi mat, gently roll the nori tightly from the bottom edge, pressing firmly to shape the roll. Seal the edge with a little water to help it stick.

Step 9

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

Step 10

Use a sharp knife to slice each roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to prevent sticking.

Step 11

Serve the sushi with optional pickled ginger, wasabi paste, or additional sesame seeds for garnish.

Nutrition Facts

Serving size	(1114.7g)

Amount per serving	% Daily Value*
Calories	828.4

Total Fat 34.6g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2191.4mg	0%
Total Carbohydrate 118.9g	0%
Dietary Fiber 21.1g	0%
Total Sugars 24.3g
Protein 14.7g	0%

Vitamin D 0IU	0%
Calcium 199.3mg	0%
Iron 5.2mg	0%
Potassium 1773.7mg	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: 36.8%

Protein: 7.0%

Carbs: 56.2%