Vegan Cucumber Sushi Roll

Fresh, vibrant, and completely plant-based, these Vegan Cucumber Sushi Rolls are the perfect combination of flavor and simplicity. Packed with crisp cucumber, creamy avocado, and julienned carrot, this sushi recipe is a refreshing twist on a classic favorite. The fluffy, seasoned sushi rice pairs beautifully with the delicate nori wraps, creating a delightful bite-sized treat that's as fun to make as it is to eat! With just 30 minutes of prep time, these homemade vegetable sushi rolls are ideal for beginners looking to master their sushi-rolling skills. Serve them with traditional accompaniments like soy sauce, pickled ginger, and a touch of wasabi for a restaurant-quality experience right in your kitchen. Whether you're preparing an appetizer, a light lunch, or a crowd-pleasing party snack, this easy vegan sushi recipe is a must-try for sushi lovers of all kinds. Perfect for anyone searching for healthy vegan recipes or quick sushi ideas!

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
• 1 teaspoon Salt
• 4 sheets Nori sheets
• 1 large Cucumber
• 1 large Avocado
• 1 medium Carrot
• 0 for serving Soy sauce
• 0 for serving Pickled ginger
• 0 for serving Wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear.

Step 2

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

Step 3

Reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it stand, covered, for 10 more minutes.

Step 4

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.

Step 5

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula. Allow it to cool to room temperature.

Step 6

Peel the cucumber and cut it into long thin strips, discarding the seeds if desired.

Step 7

Cut the avocado in half, remove the pit, and slice the flesh into strips.

Step 8

Peel the carrot and julienne into thin strips.

Step 9

Place a bamboo sushi mat on a flat surface and lay a nori sheet, rough side up, on the mat.

Step 10

Spoon a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 11

Arrange cucumber, avocado, and carrot strips horizontally across the middle of the rice.

Step 12

Using the bamboo mat, roll the nori tightly over the filling, pulling tightly as you roll.

Step 13

Seal the edges with a little water to stick the nori sheets together.

Step 14

Using a sharp knife, slice the roll into 8 pieces. Clean the knife with a damp cloth between cuts for clean slices.

Step 15

Repeat with the remaining nori sheets and ingredients.

Step 16

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

Nutrition Facts

Serving size	(1235.1g)

Amount per serving	% Daily Value*
Calories	777.5

Total Fat 31.0g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 3.8g
Cholesterol 0mg	0%
Sodium 2786.0mg	0%
Total Carbohydrate 118.3g	0%
Dietary Fiber 21.4g	0%
Total Sugars 24.3g
Protein 15.7g	0%

Vitamin D 0IU	0%
Calcium 175.8mg	0%
Iron 4.7mg	0%
Potassium 2083.3mg	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: 34.2%

Protein: 7.7%

Carbs: 58.1%