Vegetarian Classic Maki Roll

Delight in the fresh, vibrant flavors of this Vegetarian Classic Maki Roll, a perfect homemade sushi recipe that’s as beautiful as it is delicious! Featuring tender, seasoned sushi rice balanced with crunchy cucumber, sweet carrot, and creamy avocado, all wrapped in crispy nori sheets, these rolls are a veggie lover’s dream. Each bite is accentuated by a sprinkling of toasted sesame seeds, adding fragrant nuttiness and a touch of elegance. With just a bamboo mat and a handful of simple pantry staples, you can easily recreate restaurant-quality vegan sushi at home. Serve these maki rolls with traditional accompaniments like soy sauce, pickled ginger, and a hint of wasabi for an authentic Japanese dining experience that’s light, healthy, and bursting with flavor. Perfect for sushi night, meal prepping, or an eye-catching appetizer, this recipe is sure to impress!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 4 sheets nori sheets
• 1 medium cucumber
• 1 medium carrot
• 1 medium avocado
• 2 tablespoons toasted sesame seeds
• 0 (for serving) soy sauce
• 0 (for serving) pickled ginger
• 0 (for serving) wasabi

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear, then drain.

Step 2

Cook the rice according to the package instructions or using a rice cooker. Typically, use 2 cups of water for every cup of rice.

Step 3

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

Step 4

Once cooked, transfer the rice to a large bowl. Gently fold the vinegar mixture into the rice, ensuring it is evenly distributed. Allow the rice to cool to room temperature.

Step 5

Peel and julienne the cucumber and carrot into long, thin strips. Halve, pit, and slice the avocado into thin strips.

Step 6

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

Step 7

With wet fingers, spread a thin layer of rice over two-thirds of the nori sheet, leaving a strip at the top edge free of rice.

Step 8

Arrange a line of cucumber, carrot, and avocado strips horizontally across the center of the rice.

Step 9

Using the mat as a guide, carefully roll the nori and rice over the filling, pressing and shaping as you go, until you reach the strip without rice.

Step 10

Apply a little water on the edge of the nori to seal the roll.

Step 11

Repeat the process with the remaining ingredients to make additional rolls.

Step 12

Using a sharp knife dipped in water, slice each roll into 6-8 bite-sized pieces.

Step 13

Sprinkle toasted sesame seeds on top of each slice.

Step 14

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

Nutrition Facts

Serving size	(695.7g)

Amount per serving	% Daily Value*
Calories	746.0

Total Fat 30.3g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 1591.0mg	0%
Total Carbohydrate 110.0g	0%
Dietary Fiber 18.7g	0%
Total Sugars 20.6g
Protein 15.9g	0%

Vitamin D 0IU	0%
Calcium 252.8mg	0%
Iron 5.8mg	0%
Potassium 1610.2mg	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: 35.1%

Protein: 8.2%

Carbs: 56.7%