Sushi Veggie Roll

Bright, fresh, and delightfully customizable, these Sushi Veggie Rolls are a plant-based twist on a Japanese classic, perfect for sushi lovers and beginners alike! Featuring fluffy, seasoned sushi rice paired with vibrant matchstick slices of cucumber, carrot, avocado, and red bell pepper, this recipe offers a balanced combination of textures and flavors wrapped in nutrient-rich nori sheets. With step-by-step instructions that guide you through using a bamboo mat for optimal rolling, you’ll master this artful dish in no time. Ready in just under an hour, these homemade sushi rolls make for an impressive appetizer, a fun snack, or a light, satisfying meal. Serve with soy sauce, pickled ginger, and a dab of wasabi for an authentic sushi experience at home! Perfect for vegetarian diets and packed with fresh, wholesome ingredients, this recipe is as healthy as it is delicious.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 4 sheets nori (seaweed sheets)
• 1 medium cucumber
• 1 medium carrot
• 1 large avocado
• 0.5 medium red bell pepper
• 0 soy sauce
• 0 pickled ginger
• 0 wasabi

Directions

Step 1

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

Step 2

Combine the rinsed rice and water in a rice cooker, and cook according to the manufacturer's instructions, or bring to a boil in a saucepan, then reduce the heat to low, cover, and cook for 18-20 minutes.

Step 3

While the rice is cooking, mix the rice vinegar, sugar, and salt until dissolved.

Step 4

Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Let the rice cool to room temperature.

Step 5

Prepare the vegetables by slicing the cucumber, carrot, red bell pepper, and avocado into thin matchstick strips.

Step 6

Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay a sheet of nori over the plastic wrap.

Step 7

With wet hands, spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 8

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

Step 9

Using the mat, carefully roll the nori over the filling, pressing gently to form a tight roll. Continue rolling until you reach the border, dampen the edge of the nori with water, and press to seal.

Step 10

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

Step 11

With a sharp knife, slice each roll into 8 pieces. Clean the knife with a damp cloth between cuts to ensure clean slices.

Step 12

Serve with soy sauce, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	(1085.6g)

Amount per serving	% Daily Value*
Calories	759.3

Total Fat 30.8g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 1550.6mg	0%
Total Carbohydrate 112.1g	0%
Dietary Fiber 20.3g	0%
Total Sugars 23.1g
Protein 14.4g	0%

Vitamin D 0IU	0%
Calcium 147.3mg	0%
Iron 4.2mg	0%
Potassium 1781.4mg	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: 35.4%

Protein: 7.4%

Carbs: 57.3%