Vegan Maki Rolls

Discover the perfect harmony of flavor and texture with these Vegan Maki Rolls, a plant-based twist on a sushi classic! Packed with vibrant, fresh ingredients like creamy avocado, crisp cucumber, sweet carrot, and marinated tofu, these rolls offer a delightful bite that's as satisfying as it is nutritious. The sushi rice, seasoned with a tangy blend of rice vinegar, sugar, and salt, creates the ideal base for the fillings, all wrapped in umami-rich nori sheets. Crafted with simple, wholesome ingredients and rolled to perfection, this recipe is a fun and rewarding kitchen project. Great for a light meal, appetizer, or party platter, these Vegan Maki Rolls pair beautifully with pickled ginger, soy sauce, and a touch of wasabi for an authentic sushi experience—no fish required! Ready in just an hour and serving four, this recipe is your go-to for healthy, homemade Japanese cuisine.

Nutriscore Rating: 73/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 4 pieces nori sheets
• 1 medium cucumber
• 1 medium carrot
• 1 medium avocado
• 4 ounces tofu
• 1 tablespoon soy sauce
• 0.5 teaspoon sesame oil
• 0.25 cup pickled ginger
• 0.25 teaspoon wasabi

Directions

Step 1

Begin by rinsing 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 water. Bring to a boil over medium-high heat.

Step 3

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

Step 4

Turn off the heat and let the rice stand, covered, for an additional 10 minutes.

Step 5

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

Step 6

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.

Step 7

While the rice cools, prepare the fillings by slicing the cucumber and carrot into thin strips. Peel and slice the avocado into thin slices. Cut the tofu into thin strips.

Step 8

Mix the soy sauce and sesame oil in a small bowl, and lightly brush the tofu strips with this mixture to add flavor.

Step 9

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

Step 10

Wet your hands to prevent the rice from sticking, and evenly spread about 1/4 of the seasoned rice over the nori sheet, leaving a 1-inch border at the top.

Step 11

Arrange slices of cucumber, carrot, avocado, and tofu in a line across the center of the rice.

Step 12

Lift the edge of the bamboo mat closest to you, gently roll it over the fillings, pressing firmly, and continue rolling to form a tight cylinder.

Step 13

Unroll and remove the mat. Using a sharp knife, slice the roll into 6-8 pieces.

Step 14

Repeat the process with the remaining nori sheets and fillings.

Step 15

Serve the Vegan Maki Rolls with pickled ginger, soy sauce, and a touch of wasabi for extra zing.

Nutrition Facts

Serving size	(1154.0g)

Amount per serving	% Daily Value*
Calories	894.5

Total Fat 39.5g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 2482.6mg	0%
Total Carbohydrate 111.2g	0%
Dietary Fiber 20.1g	0%
Total Sugars 19.9g
Protein 31.7g	0%

Vitamin D 0IU	0%
Calcium 560.9mg	0%
Iron 10.0mg	0%
Potassium 1793.5mg	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: 38.3%

Protein: 13.7%

Carbs: 48.0%