Soy-Free Vegetable Sushi

Elevate your sushi night with this vibrant and fresh Soy-Free Vegetable Sushi recipe, a perfect option for those seeking a wholesome, allergen-friendly twist on a Japanese classic. This dish features perfectly seasoned sushi rice, rolled with an irresistible medley of crisp cucumber, sweet carrots, creamy avocado, and red bell pepper, all wrapped in umami-packed nori sheets. A touch of maple syrup in the rice seasoning adds a subtle sweetness, while a light brush of sesame oil enhances the flavors. Topped with toasted sesame seeds for a satisfying crunch, these sushi rolls are ideal for a light lunch, appetizer, or snack. Easy to make at home with no soy-based ingredients, this recipe is a fantastic way to enjoy customizable, plant-based sushi that’s as fun to create as it is to eat. Pair with optional wasabi and pickled ginger for an authentic and flavorful finishing touch!

Nutriscore Rating: 73/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar
• 1.5 teaspoons Maple syrup
• 0.5 teaspoon Salt
• 4 sheets Nori sheets
• 1 small Cucumber
• 1 medium Carrot
• 1 medium Avocado
• 0.5 medium Red bell pepper
• 1 teaspoon Sesame oil
• 2 tablespoons Toasted sesame seeds
• 1 teaspoon Wasabi paste (optional)
• 2 tablespoons Pickled ginger (optional)

Directions

Step 1

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

Step 2

Add the rice and water to a medium pot, cover, and bring to a boil. Once boiling, reduce to a simmer and cook for 18-20 minutes, or until the water is absorbed. Remove from heat and let steam for 10 minutes.

Step 3

In a small bowl, mix rice vinegar, maple syrup, and salt until dissolved. Gently fold the mixture into the cooked rice with a wooden spoon or spatula. Let the rice cool slightly to room temperature.

Step 4

Slice the cucumber, carrot, and red bell pepper into thin matchstick-sized strips. Slice the avocado into thin, even slices.

Step 5

Place a bamboo sushi mat on a flat surface and lay a sheet of nori (shiny side down) on top.

Step 6

Spread an even layer of sushi rice over the nori, leaving about 1 inch at the top uncovered for sealing.

Step 7

Gently brush the rice with a light layer of sesame oil for added flavor.

Step 8

Arrange a few strips of cucumber, carrot, red bell pepper, and avocado horizontally across the rice, about 1-2 inches from the bottom edge of the nori.

Step 9

Using the bamboo mat, tightly roll the sushi from the bottom, pressing slightly as you roll to keep it compact. Seal the edge with a small dab of water along the uncovered strip of nori.

Step 10

Repeat with the remaining ingredients to make four rolls.

Step 11

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

Step 12

Sprinkle toasted sesame seeds over the sliced rolls and serve with optional wasabi paste and pickled ginger.

Nutrition Facts

Serving size	(976.9g)

Amount per serving	% Daily Value*
Calories	854.6

Total Fat 44.7g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 8.6g
Cholesterol 0mg	0%
Sodium 1645.8mg	0%
Total Carbohydrate 103.3g	0%
Dietary Fiber 18.3g	0%
Total Sugars 14.8g
Protein 14.8g	0%

Vitamin D 0IU	0%
Calcium 241.8mg	0%
Iron 5.6mg	0%
Potassium 1503.9mg	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: 46.0%

Protein: 6.8%

Carbs: 47.2%