Vegan Sushi

Indulge in the vibrant flavors of Vegan Sushi, a plant-based twist on the classic Japanese favorite, perfect for sushi lovers and beginners alike. This beautifully crafted recipe combines fluffy seasoned sushi rice, crisp julienned vegetables like cucumber, carrot, and red bell pepper, and creamy avocado, all wrapped in umami-packed nori sheets. With easy-to-follow steps, you'll create tightly rolled sushi bursting with fresh textures and flavors, finished with a sprinkling of nutty toasted sesame seeds. Ready in under an hour, this wholesome dish is not only vegan but also ideal for light lunches, dinner parties, or a fun DIY sushi night. Serve it alongside soy sauce, pickled ginger, and a touch of wasabi for an authentic and customizable dining experience. Whether you're mastering sushi rolling or savoring the artistry of homemade cuisine, this recipe is sure to impress!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi Rice
• 1.25 cups Water
• 3 tablespoons Rice Vinegar
• 1.5 tablespoons Sugar
• 0.5 teaspoon Salt
• 5 pieces Nori Sheets
• 1 medium Cucumber, julienned
• 1 medium Carrot, julienned
• 1 ripe Avocado, sliced
• 0.5 medium Red Bell Pepper, julienned
• 1 tablespoon Toasted Sesame Seeds
• 0 Soy Sauce, for serving
• 0 Pickled Ginger, for serving
• 0 Wasabi, for serving

Directions

Step 1

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

Step 2

In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes without lifting the lid.

Step 3

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

Step 4

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

Step 5

Transfer the rice to a large mixing bowl and gently fold the vinegar mixture into the rice with a wooden spoon or spatula. Allow the rice to cool to room temperature.

Step 6

Place a nori sheet on a bamboo sushi mat or a clean cutting board, shiny side down.

Step 7

With wet hands, spread a thin, even layer of cooled sushi rice over the nori, leaving a 1-inch border at the top.

Step 8

Arrange a few pieces of cucumber, carrot, avocado, and red bell pepper in a line across the bottom edge of the rice.

Step 9

Carefully roll the sushi from the bottom edge, using the mat to apply even pressure and form a tight roll.

Step 10

Moisten the top border of the nori with a little water to seal the roll.

Step 11

Repeat with the remaining ingredients to make additional rolls.

Step 12

Using a sharp, wet knife, slice each roll into 6-8 pieces.

Step 13

Sprinkle toasted sesame seeds over the slices for garnish.

Step 14

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

Nutrition Facts

Serving size	(977.4g)

Amount per serving	% Daily Value*
Calories	754.5

Total Fat 27.0g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2594.2mg	0%
Total Carbohydrate 118.0g	0%
Dietary Fiber 18.5g	0%
Total Sugars 27.3g
Protein 16.2g	0%

Vitamin D 0IU	0%
Calcium 181.8mg	0%
Iron 5.0mg	0%
Potassium 1689.5mg	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: 31.2%

Protein: 8.3%

Carbs: 60.5%