Soy-Free Veggie Sushi

Dive into the vibrant world of 'Soy-Free Veggie Sushi,' a wholesome and allergen-friendly twist on a classic Japanese dish. Perfect for sushi enthusiasts seeking a plant-based and soy-free option, this recipe showcases a medley of crisp cucumber, sweet carrot, creamy avocado, and refreshing red bell pepper wrapped in tender sushi rice and nori. The rice, delicately seasoned with rice vinegar, sugar, and salt, captures the authentic sushi flavor, while coconut aminos serve as a rich and savory soy sauce alternative for dipping. Great for dinner parties or healthy snacks, this visually stunning dish is not only delicious but also surprisingly simple to make in your own kitchen. Ready in under an hour, these veggie sushi rolls are a delightful combination of texture, color, and taste—perfect for entertaining or indulging in a guilt-free treat!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 4 tablespoons Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 4 sheets Nori sheets
• 1 medium Cucumber
• 1 medium Carrot
• 1 medium Avocado
• 1 small Red bell pepper
• 1 teaspoon Wasabi (optional)
• 0.25 cup Coconut aminos (soy sauce substitute)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

Step 2

Combine the rice and water in a medium saucepan and bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for an additional 10 minutes.

Step 4

While the rice is cooling, prepare the seasoning by combining rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar dissolves, then let the mixture cool.

Step 5

Pour the vinegar mixture over the cooked rice and gently fold with a wooden spoon. Allow the rice to cool to room temperature.

Step 6

Prepare the vegetables: peel the cucumber and carrot, then slice them into thin matchstick-like strips. Slice the avocado and red bell pepper into thin strips as well.

Step 7

Place a nori sheet, shiny side down, on a bamboo sushi mat or clean work surface.

Step 8

Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge without rice.

Step 9

Arrange a few strips of cucumber, carrot, avocado, and red bell pepper horizontally across the center of the rice.

Step 10

Using the bamboo mat, tightly roll the nori sheet over the fillings, applying gentle pressure to create a firm roll. Seal the edge by dampening the 1-inch section of nori with a bit of water.

Step 11

Repeat with the remaining nori sheets and ingredients.

Step 12

Using a sharp knife, slice each roll into approximately 6-8 pieces, wiping the blade with a damp cloth between cuts for clean slices.

Step 13

Serve with coconut aminos as a soy-free dipping sauce and a small dollop of wasabi if desired. Enjoy your homemade soy-free veggie sushi!

Nutrition Facts

Serving size	(1656.0g)

Amount per serving	% Daily Value*
Calories	1087.7

Total Fat 24.4g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 3761.4mg	0%
Total Carbohydrate 197.5g	0%
Dietary Fiber 19.3g	0%
Total Sugars 47.5g
Protein 18.8g	0%

Vitamin D 0IU	0%
Calcium 149.0mg	0%
Iron 5.1mg	0%
Potassium 1755.6mg	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: 20.2%

Protein: 6.9%

Carbs: 72.8%