Vegetarian Classic Maki Sushi

Delight in the simplicity and fresh flavors of Vegetarian Classic Maki Sushi, a plant-based twist on the beloved Japanese favorite. Perfectly seasoned sushi rice is rolled with crisp cucumber, sweet carrot, and creamy avocado in sheets of nori, creating vibrant, bite-sized pieces packed with wholesome goodness. This recipe expertly guides you through essential sushi-making techniques, from preparing the rice to perfecting your roll with a bamboo mat. Ready in under an hour, this vegetarian sushi is ideal for a fun culinary project or a stunning appetizer at your next gathering. Serve with soy sauce, pickled ginger, and a touch of wasabi for an authentic dining experience that transforms any meal into a celebration of Japanese cuisine. Perfect for sushi lovers seeking a meat-free option!

Nutriscore Rating: 73/100

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
• 0.5 teaspoon salt
• 4 pieces nori sheets
• 0.5 whole cucumber
• 1 medium carrot
• 1 medium avocado
• 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. Drain well.

Step 2

Add the rinsed rice and 1.25 cups of water to a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and cover with a tight-fitting lid.

Step 3

Simmer for 18-20 minutes or until the water is absorbed and rice is tender. Remove from heat and let sit, covered, for 10 minutes.

Step 4

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

Step 5

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

Step 6

Peel the carrot and use a julienne slicer or knife to cut the carrot and cucumber into thin strips. Pit and peel the avocado, then cut into thin slices.

Step 7

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

Step 8

With wet hands, spread about 3/4 cup sushi rice evenly over the nori, leaving a 1-inch border at the top edge.

Step 9

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

Step 10

Roll the sushi tightly using the bamboo mat, starting from the bottom edge. Press gently to seal using the rice-free edge of the nori.

Step 11

Repeat the process with the remaining nori sheets and fillings.

Step 12

Using a sharp knife, slice each roll into 6-8 pieces. Clean the knife with a damp cloth between cuts.

Step 13

Serve with soy sauce, pickled ginger, and wasabi.

Nutrition Facts

Serving size	(932.1g)

Amount per serving	% Daily Value*
Calories	660.0

Total Fat 23.4g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 1597.5mg	0%
Total Carbohydrate 105.0g	0%
Dietary Fiber 16.8g	0%
Total Sugars 19.8g
Protein 13.1g	0%

Vitamin D 0IU	0%
Calcium 129.8mg	0%
Iron 3.7mg	0%
Potassium 1473.3mg	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: 30.8%

Protein: 7.7%

Carbs: 61.5%