Vegetarian Classic Sushi Rolls

Experience the art of homemade sushi with these Vegetarian Classic Sushi Rolls—an irresistible blend of fresh, vibrant vegetables and perfectly seasoned sushi rice wrapped in delicate nori sheets. This beginner-friendly recipe features creamy avocado, crisp cucumber, and sweet, crunchy carrot for a satisfying bite in every roll. Master the essentials of sushi-making, from preparing glossy, sticky rice infused with rice vinegar to rolling and slicing like a pro with the help of a bamboo mat. Ready in under an hour, these light yet filling rolls are perfect for a healthy lunch, dinner, or snack. Served with tangy soy sauce, spicy wasabi, and pickled ginger, they deliver authentic flavors that will transport your taste buds to Japan. Perfect for vegetarians or anyone seeking a fresh and flavorful sushi option, these rolls are a fun and creative addition to your kitchen repertoire.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 5

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 1 tablespoon Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 5 sheets Nori sheets
• 1 medium Cucumber
• 1 medium Avocado
• 1 medium Carrot
• 0 As needed for serving Soy sauce
• 0 As needed for serving Wasabi paste
• 0 As needed for serving Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the rice cooker's instructions. If using a stovetop, bring the rice to a boil, then cover and simmer for 15-18 minutes.

Step 2

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

Step 3

Once the rice is cooked, transfer it to a large wooden or glass bowl. Pour the rice vinegar mixture over the rice and gently fold the rice with a spatula or a wooden paddle while fanning it to cool quickly. This will give the rice its signature sticky and glossy texture.

Step 4

While the rice is cooling, prepare the vegetable fillings. Peel and slice the cucumber into thin, long strips. Halve the avocado, remove the pit, and slice the flesh into strips. Peel and julienne the carrot into matchstick-sized pieces.

Step 5

Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down.

Step 6

With damp hands to prevent sticking, spread a thin, even layer of sushi rice over two-thirds of the nori sheet, leaving the top third free of rice.

Step 7

Lay a few strips of cucumber, avocado, and carrot across the center of the rice horizontally, about an inch from the bottom of the nori sheet.

Step 8

Lift the edge of the bamboo mat closest to you and begin rolling it up and over the vegetables, tucking the ingredients under firmly while rolling. Continue rolling until you reach the rice-free edge of the nori.

Step 9

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

Step 10

With a sharp knife, cut the roll into 6-8 equal pieces. Wipe the knife with a damp cloth between cuts to keep it clean and ensure sharp slices.

Step 11

Repeat the rolling and cutting process with the remaining nori sheets and fillings.

Step 12

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

Nutrition Facts

Serving size	(1476.3g)

Amount per serving	% Daily Value*
Calories	1038.4

Total Fat 25.8g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3359.2mg	0%
Total Carbohydrate 185.2g	0%
Dietary Fiber 18.2g	0%
Total Sugars 33.7g
Protein 19.0g	0%

Vitamin D 0IU	0%
Calcium 155.1mg	0%
Iron 4.9mg	0%
Potassium 1615.6mg	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: 22.1%

Protein: 7.2%

Carbs: 70.6%