Vegan Classic Sushi Rolls

Master the art of plant-based sushi with these vibrant and flavorful Vegan Classic Sushi Rolls! Perfect for sushi lovers, this recipe combines tender sushi rice, seasoned with a delicate blend of rice vinegar, sugar, and salt, with an array of fresh, colorful vegetables like crisp cucumber, creamy avocado, and sweet red bell pepper. Each roll is neatly wrapped in a sheet of nori for that iconic sushi experience and is easy to assemble using a bamboo mat. Ready in under an hour, these homemade vegan sushi rolls are ideal for a satisfying lunch, light dinner, or even as an impressive party appetizer. Serve them with soy sauce, pickled ginger, and wasabi for an authentic touch that will delight your taste buds. Whether you're a sushi-making novice or an experienced pro, this recipe offers a fun and creative approach to enjoying sushi at home, all while staying 100% plant-based!

Nutriscore Rating: 70/100

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 sheets
• 1 medium, julienned carrot
• 0.5 medium, julienned cucumber
• 1 small, sliced avocado
• 0.5 medium, julienned 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. This removes excess starch for better texture.

Step 2

In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.

Step 3

While the rice is cooking, in a small bowl, combine the rice vinegar, sugar, and salt, stirring until dissolved.

Step 4

Transfer the cooked rice to a large bowl and gently fold the vinegar mixture into the rice using a wooden spatula. Let it cool to room temperature.

Step 5

Prepare the vegetables by julienning the carrot, cucumber, red bell pepper, and slicing the avocado.

Step 6

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

Step 7

Wet your fingers to prevent sticking, and spread an even layer of cooled sushi rice over the nori, leaving about 1 inch of nori uncovered at the top edge.

Step 8

Arrange a line of carrot, cucumber, red bell pepper, and avocado across the rice, about 1 inch from the bottom edge of the nori.

Step 9

Using the bamboo mat, start rolling the sushi away from you, keeping it tight but not squashing the filling. Apply gentle pressure to shape the roll.

Step 10

Seal the roll by dampening the uncovered nori edge with water using your finger and pressing gently.

Step 11

Repeat with the remaining nori sheets and fillings.

Step 12

Using a sharp knife, slice each roll into 6-8 pieces. Use a damp cloth to clean the knife between slices for neat cuts.

Step 13

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

Nutrition Facts

Serving size	(801.6g)

Amount per serving	% Daily Value*
Calories	447.0

Total Fat 3.0g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1588.7mg	0%
Total Carbohydrate 94.7g	0%
Dietary Fiber 8.4g	0%
Total Sugars 20.1g
Protein 10.6g	0%

Vitamin D 0IU	0%
Calcium 108.5mg	0%
Iron 3.0mg	0%
Potassium 846.3mg	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: 6.0%

Protein: 9.5%

Carbs: 84.5%