Soy-Free Veggie Sushi Roll

Discover the simplicity and freshness of this Soy-Free Veggie Sushi Roll recipe, a perfect option for those seeking a wholesome, plant-based sushi alternative without the use of soy. Filled with vibrant vegetables like crisp cucumber, sweet carrot, red bell pepper, and creamy avocado, these rolls are as colorful as they are nutritious. The sushi rice, delicately seasoned with rice vinegar, sugar, and salt, pairs beautifully with the toasted sesame seeds for an extra layer of flavor. This easy-to-follow recipe is beginner-friendly, requiring just 25 minutes of prep time and a bamboo mat for rolling your sushi to perfection. Whether you're making a light lunch, a fun appetizer, or planning a sushi night at home, these rolls are a versatile, allergen-friendly delight that’s sure to impress.

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
• 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 4 sheets nori sheets
• 1 small cucumber
• 1 medium carrot
• 0.5 medium red bell pepper
• 1 medium avocado
• 1 tablespoon toasted sesame seeds

Directions

Step 1

Start by rinsing the sushi rice under cold water in a fine mesh strainer until the water runs clear.

Step 2

Add the rinsed rice and water to a small pot over medium heat. Bring to a boil, then reduce the heat to low, cover, and cook for 18-20 minutes or until the water is fully absorbed.

Step 3

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

Step 4

Once the rice is cooked, transfer it to a large, shallow bowl. Gently fold in the vinegar mixture with a spatula. Let it cool to room temperature.

Step 5

Prepare the vegetables by peeling and slicing the cucumber and carrot into thin matchsticks, slicing the bell pepper into thin strips, and cutting the avocado into thin slices.

Step 6

Lay a sheet of nori shiny side down on a bamboo sushi mat or a clean kitchen towel covered with plastic wrap.

Step 7

Wet your fingertips and evenly spread a thin layer of sushi rice over the nori, leaving about an inch at the top edge uncovered for sealing.

Step 8

Arrange the cucumber, carrot, red bell pepper, and avocado horizontally across the center of the rice. Sprinkle a pinch of sesame seeds on top of the vegetables.

Step 9

Using the bamboo mat or towel, gently lift the edge of the nori closest to you and begin rolling it tightly over the vegetables, applying gentle pressure to create a firm roll. Seal the roll by dampening the uncovered edge of the nori with a little water.

Step 10

Repeat with the remaining nori sheets and ingredients.

Step 11

Use a sharp knife dipped in water to slice each roll into 6-8 pieces.

Step 12

Serve immediately and enjoy your fresh, soy-free veggie sushi rolls!

Nutrition Facts

Serving size	(914.3g)

Amount per serving	% Daily Value*
Calories	656.0

Total Fat 26.8g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 1346.5mg	0%
Total Carbohydrate 95.8g	0%
Dietary Fiber 17.3g	0%
Total Sugars 11.1g
Protein 13.4g	0%

Vitamin D 0IU	0%
Calcium 167.1mg	0%
Iron 4.4mg	0%
Potassium 1449.8mg	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: 35.6%

Protein: 7.9%

Carbs: 56.5%