Soy-Free Vegetarian Sushi Rolls

Delight your taste buds with these vibrant and delicious Soy-Free Vegetarian Sushi Rolls, a perfect option for plant-based sushi lovers or those avoiding soy. Bursting with fresh flavors and colorful fillings like crisp cucumber, creamy avocado, sweet red bell pepper, and crunchy carrots, these sushi rolls are both nutritious and satisfying. The sushi rice is expertly seasoned with a blend of rice vinegar, sugar, and salt for that authentic tangy-sweet flavor, complemented by a sprinkle of toasted sesame seeds for added depth. Rolled in nori sheets and crafted without soy-based ingredients, this recipe is a fantastic option for allergy-friendly dining or a light, homemade meal. Ready in under an hour with easy-to-follow instructions, these homemade sushi rolls are perfect for meal prepping, snacks, or impressing guests at a dinner party. Serve them with optional pickled ginger and a dollop of wasabi for a complete sushi experience.

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 4 sheets Nori sheets
• 1 medium Cucumber
• 1 medium Carrot
• 1 large Avocado
• 0.5 Red bell pepper
• 1 tablespoon Toasted sesame seeds
• 2 tablespoons Pickled ginger (optional)
• 1 teaspoon Wasabi (optional)

Directions

Step 1

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

Step 2

Combine the rice and water in a medium saucepan. Bring to a boil, then lower the heat, cover, and simmer for 18-20 minutes or until the water is fully absorbed.

Step 3

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

Step 4

Once the rice is cooked, transfer it to a large bowl and let it cool slightly. Gently fold in the vinegar mixture, ensuring an even coating. Let the rice cool to room temperature.

Step 5

Meanwhile, prepare the vegetables. Slice the cucumber, carrot, avocado, and red bell pepper into thin strips, each about 3-4 inches long for easy rolling.

Step 6

Place one nori sheet, shiny side down, on a bamboo sushi mat or a clean cutting board.

Step 7

Wet your hands with a small bowl of water to prevent sticking. Take a handful of rice (about 1/2 cup) and spread it evenly over the nori sheet, leaving a 1-inch border at the top edge.

Step 8

Sprinkle a pinch of toasted sesame seeds over the rice for extra flavor.

Step 9

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

Step 10

Using the sushi mat or your hands, tightly roll the nori sheet from the bottom edge, keeping the filling secure. Seal the roll by moistening the top border with a bit of water.

Step 11

Repeat the process with the remaining nori sheets and fillings.

Step 12

Using a sharp knife, slice each roll into 6-8 pieces. Clean the knife with a damp cloth between cuts to ensure clean edges.

Step 13

Serve the sushi rolls with optional pickled ginger and a small dollop of wasabi for garnish.

Nutrition Facts

Serving size	(1111.2g)

Amount per serving	% Daily Value*
Calories	812.1

Total Fat 34.4g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 1750.0mg	0%
Total Carbohydrate 118.0g	0%
Dietary Fiber 21.8g	0%
Total Sugars 23.2g
Protein 15.2g	0%

Vitamin D 0IU	0%
Calcium 200.4mg	0%
Iron 5.2mg	0%
Potassium 1881.9mg	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: 36.8%

Protein: 7.2%

Carbs: 56.0%