Vegan Classic Maki Roll

Satisfy your sushi cravings with this Vegan Classic Maki Roll, a plant-based twist on a Japanese culinary staple that's as beautiful as it is delicious. Featuring perfectly seasoned sushi rice paired with crisp cucumber, sweet carrot, and creamy avocado, this recipe balances bold flavors and fresh textures in every bite. Wrapped in nori and rolled to perfection, these homemade maki rolls are easier to master than you'd think, thanks to step-by-step guidance and simple ingredients. Ready in just under an hour, they make for a stunning appetizer, light lunch, or dinner party highlight. Serve with soy sauce, wasabi, and pickled ginger for an authentic sushi experience right at home, entirely free of animal products!

Nutriscore Rating: 73/100

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
• 0.5 tablespoon sugar
• 0.5 teaspoon salt
• 4 sheets nori sheets
• 0.5 whole cucumber
• 1 small carrot
• 1 whole avocado
• 0 for serving soy sauce
• 0 optional wasabi
• 0 optional pickled ginger

Directions

Step 1

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

Step 2

In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.

Step 4

Remove the rice from heat and let it stand, covered, for 10 minutes.

Step 5

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula. Allow the rice to cool to room temperature.

Step 6

While the rice cools, prepare the vegetables: cut the cucumber and carrot into thin strips and slice the avocado as well.

Step 7

Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down.

Step 8

Moisten your hands with water to prevent the rice from sticking. Spread about 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top edge of the nori.

Step 9

Arrange a few strips of cucumber, carrot, and slices of avocado across the center of the rice.

Step 10

Lift the edge of the bamboo mat closest to you and begin rolling the nori over the filling, applying gentle pressure to keep the roll tight. Continue rolling until you reach the end with the border. Use a little water to seal the edge of the nori.

Step 11

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

Step 12

Using a sharp knife, cut each roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger if desired.

Nutrition Facts

Serving size	(914.8g)

Amount per serving	% Daily Value*
Calories	630.9

Total Fat 23.4g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 1591.0mg	0%
Total Carbohydrate 97.8g	0%
Dietary Fiber 16.5g	0%
Total Sugars 13.1g
Protein 13.0g	0%

Vitamin D 0IU	0%
Calcium 126.5mg	0%
Iron 3.6mg	0%
Potassium 1447.3mg	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: 32.2%

Protein: 8.0%

Carbs: 59.8%