Vegan Vegetarian Sushi Rolls

Transform your kitchen into a sushi bar with these vibrant Vegan Vegetarian Sushi Rolls, a delicious fusion of fresh vegetables and savory tofu wrapped in perfectly seasoned sushi rice. This completely plant-based recipe features crisp cucumber, sweet carrot, creamy avocado, and sautéed tofu strips for a delightful mix of textures and flavors, all rolled together in nutrient-rich nori sheets. Master the art of sushi rolling with the help of a bamboo mat for evenly shaped rolls and use homemade sushi rice enhanced with tangy rice vinegar for an authentic touch. Ready in just an hour, this recipe is perfect for a light lunch, party platter, or fun DIY sushi night. Garnish with sesame seeds and serve with soy sauce, pickled ginger, and a touch of wasabi for a restaurant-quality experience right at home. Easily adaptable for gluten-free preferences, this dish will satisfy sushi lovers everywhere while staying entirely vegan-friendly!

Nutriscore Rating: 72/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 6 pieces Nori sheets
• 1 medium (julienned) Cucumber
• 1 medium (julienned) Carrot
• 1 large (sliced) Avocado
• 0.5 large (julienned) Red bell pepper
• 7 ounces (pressed and sliced into thin strips) Tofu
• 2 tablespoons Soy sauce (or tamari for gluten-free option)
• 1 teaspoon Sesame oil
• 1 tablespoon Sesame seeds
• 2 tablespoons (optional, for serving) Pickled ginger
• 1 teaspoon (optional, for serving) Wasabi

Directions

Step 1

Rinse the sushi rice thoroughly until the water runs clear.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed.

Step 3

Once cooked, transfer the rice to a large, shallow bowl. In a small saucepan, gently heat rice vinegar, sugar, and salt until dissolved. Pour the mixture over the rice and gently fold it to combine. Allow the rice to cool to room temperature.

Step 4

Prep your vegetables: julienne the cucumber, carrot, and red bell pepper; slice the avocado; and set aside.

Step 5

Press the tofu to remove excess water, then slice into thin strips. In a small skillet, heat sesame oil over medium heat and sauté the tofu strips with soy sauce (or tamari) until golden brown. Set aside to cool.

Step 6

Lay a bamboo sushi mat on a clean work surface and place a sheet of nori on top, shiny side down.

Step 7

Spread a thin, even layer of the cooled sushi rice over the nori, leaving about 1 inch at the top edge uncovered.

Step 8

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

Step 9

Starting at the bottom edge, carefully roll the sushi tightly using the bamboo mat to guide and shape it. Seal the edge with a little water to secure the roll.

Step 10

Repeat the process with the remaining nori sheets and fillings.

Step 11

Using a sharp knife, slice each roll into 6-8 bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.

Step 12

Sprinkle sesame seeds over the sliced rolls and serve with pickled ginger, wasabi, and soy sauce (or tamari) on the side.

Nutrition Facts

Serving size	(1876.8g)

Amount per serving	% Daily Value*
Calories	1537.3

Total Fat 66.6g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 11.6g
Cholesterol 0mg	0%
Sodium 3481.8mg	0%
Total Carbohydrate 187.8g	0%
Dietary Fiber 29.1g	0%
Total Sugars 24.0g
Protein 55.5g	0%

Vitamin D 0IU	0%
Calcium 894.4mg	0%
Iron 17.4mg	0%
Potassium 2754.6mg	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: 38.1%

Protein: 14.1%

Carbs: 47.8%