Vegan Classic Sushi Hand Roll

Dive into the vibrant flavors of this Vegan Classic Sushi Hand Roll recipe, a plant-based twist on a Japanese favorite that's as visually stunning as it is delicious. Perfectly seasoned sushi rice forms the foundation for an array of fresh, crunchy vegetables, including creamy avocado, crisp cucumber, sweet carrots, and bell peppers, all wrapped snugly in a cone of toasted nori. A dollop of vegan mayo and a sprinkle of toasted sesame seeds elevate each hand roll with a burst of flavor and texture. Quick to prepare in just 40 minutes, these sushi hand rolls are ideal for a light lunch, party appetizers, or a fun DIY sushi night. Serve them alongside soy sauce and pickled ginger for an authentic touch. Packed with wholesome ingredients and brimming with umami, this recipe is a must-try for sushi enthusiasts and vegans alike!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 5

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 5 pieces nori sheets
• 1 sliced avocado
• 1 thinly sliced cucumber
• 1 julienned carrot
• 0.5 thinly sliced red bell pepper
• 2 tablespoons vegan mayo
• 2 tablespoons toasted sesame seeds
• 2 tablespoons soy sauce
• 2 tablespoons pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and results in better-textured rice.

Step 2

In a medium saucepan, combine the rice and 1.25 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the water is absorbed and the rice is tender.

Step 3

Remove the saucepan from the heat and let it sit, covered, for another 10 minutes to allow the rice to finish cooking with the residual heat.

Step 4

Meanwhile, in a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt are completely dissolved.

Step 5

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula, trying not to mash the grains. Set the seasoned rice aside to cool to room temperature.

Step 6

While the rice is cooling, prepare your fillings by slicing the avocado, cucumber, and red bell pepper, and julienning the carrot.

Step 7

To assemble the hand roll, place a sheet of nori shiny side down on a flat surface or bamboo mat.

Step 8

Spread about 2 tablespoons of the cooled sushi rice onto one half of the nori sheet, keeping the edges clean to allow for easy rolling.

Step 9

Lay a strip of cucumber, avocado, carrot, and bell pepper across the middle of the rice.

Step 10

Add a small dollop of vegan mayo and a sprinkle of toasted sesame seeds on top.

Step 11

Fold the bottom left corner of the nori over the filling and roll it into a cone shape, using a little water to seal the edges.

Step 12

Repeat the process with the remaining nori sheets and fillings.

Step 13

Serve the sushi hand rolls immediately with soy sauce for dipping and pickled ginger on the side.

Nutrition Facts

Serving size	(797.2g)

Amount per serving	% Daily Value*
Calories	594.1

Total Fat 15.9g	0%
Saturated Fat 2.4g	0%
Polyunsaturated Fat 3.3g
Cholesterol 6.8mg	0%
Sodium 2925.0mg	0%
Total Carbohydrate 99.7g	0%
Dietary Fiber 10.1g	0%
Total Sugars 18.9g
Protein 14.9g	0%

Vitamin D 0IU	0%
Calcium 239.9mg	0%
Iron 5.1mg	0%
Potassium 870.9mg	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: 23.8%

Protein: 9.9%

Carbs: 66.3%