Vegetarian Maki Rolls

Delight in the simplicity and vibrant flavors of homemade Vegetarian Maki Rolls, a sushi recipe that's as beautiful as it is delicious. Perfect for plant-based or sushi enthusiasts, these colorful rolls are filled with crisp cucumber, sweet carrot, creamy avocado, and crunchy red bell pepper, all wrapped in tender nori and seasoned sushi rice for an authentic taste of Japan. This step-by-step recipe guides you through rinsing and seasoning the rice for optimal texture, expertly slicing the vegetables, and mastering the art of rolling using a bamboo mat. Ready in just an hour, these vegetarian sushi rolls are perfect as a light lunch, appetizer, or shareable snack, served with soy sauce for dipping. Whether you're hosting a sushi night or creating a healthy, homemade treat, these maki rolls bring freshness, artistry, and flavor to your table!

Nutriscore Rating: 70/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups Sushi rice
• 2 cups Water
• 0.25 cup Rice vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 5 Nori sheets
• 1 Cucumber
• 1 Carrot
• 1 Avocado
• 0.5 Red bell pepper
• 0 for serving Soy sauce

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.

Step 2

Place the rinsed rice and 2 cups of water in a rice cooker or pot and cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low and cover the pot. Simmer for 15 minutes, then remove from heat and let sit covered for 10 minutes.

Step 3

In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until the sugar and salt dissolve completely. Allow to cool slightly.

Step 4

Transfer the cooked sushi rice to a large bowl, and gently fold in the vinegar mixture with a wooden spatula, being careful not to mash the rice. Fan the rice to cool it to room temperature.

Step 5

Cut the cucumber, carrot, and red bell pepper into thin, matchstick-sized strips. Slice the avocado into thin strips as well.

Step 6

Lay a bamboo sushi rolling mat on a clean surface, then place a sheet of nori on the mat, shiny side down.

Step 7

Spread an even layer of sushi rice over the nori, leaving about 1 inch of the top edge uncovered for sealing the roll.

Step 8

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

Step 9

Using the bamboo mat, carefully roll the nori and rice over the fillings, applying gentle pressure to keep the roll tight and even.

Step 10

Seal the roll by moistening the exposed edge of the nori with a little water and pressing it onto the roll.

Step 11

Use a sharp knife to cut the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.

Step 12

Repeat the process with the remaining ingredients.

Step 13

Serve the vegetarian maki rolls with soy sauce for dipping.

Nutrition Facts

Serving size	(1266.9g)

Amount per serving	% Daily Value*
Calories	803.4

Total Fat 23.9g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 2756.7mg	0%
Total Carbohydrate 135.0g	0%
Dietary Fiber 17.2g	0%
Total Sugars 19.8g
Protein 16.1g	0%

Vitamin D 0IU	0%
Calcium 125.1mg	0%
Iron 4.4mg	0%
Potassium 1563.8mg	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: 26.2%

Protein: 7.9%

Carbs: 65.9%