Veggie Sushi

Elevate your sushi-making skills with this vibrant and wholesome Veggie Sushi recipe, perfect for plant-based food lovers and sushi enthusiasts alike! Featuring a medley of fresh, colorful vegetables like creamy avocado, crisp cucumber, sweet red bell pepper, and crunchy carrot, each roll is packed with flavor and nutrients. The star of the dish is perfectly seasoned sushi rice, infused with rice vinegar for that classic tangy bite. Encased in nori sheets and topped with a sprinkle of sesame seeds for added texture, these easy homemade rolls are as visually stunning as they are delicious. Whether you're hosting a dinner party, prepping a light lunch, or looking for a fun DIY cooking project, this veggie sushi hits the mark. Pair with soy sauce, wasabi, and pickled ginger for the ultimate sushi night experience. Ready in under an hour, this recipe is a must-try for a fresh, healthy twist on a Japanese classic.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 5

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 3 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 5 pieces Nori sheets
• 1 medium Cucumber
• 1 medium Carrot
• 1 large Avocado
• 1 medium Red bell pepper
• 1 tablespoon Sesame seeds
• 0 Soy sauce
• 0 Wasabi
• 0 Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.

Step 2

In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer the rice for 15 minutes. Remove from heat and let it stand, covered, for an additional 10 minutes.

Step 4

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

Step 5

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

Step 6

Prepare the vegetables: Julienne the cucumber, carrot, avocado, and red bell pepper into thin strips.

Step 7

Lay a bamboo sushi mat on a flat surface, then place a piece of plastic wrap on top and a nori sheet over it, shiny side down.

Step 8

Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.

Step 9

Arrange a few pieces of cucumber, carrot, avocado, and red bell pepper horizontally across the center of the rice-covered nori.

Step 10

Using the bamboo mat as a guide, carefully roll the sushi away from you, applying gentle pressure to keep the roll firm.

Step 11

Seal the edge of the nori by moistening it slightly with water and pressing tightly.

Step 12

Using a sharp knife, slice the roll into six even pieces. Wipe the knife with a damp cloth between cuts to prevent sticking.

Step 13

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

Step 14

Sprinkle sesame seeds over the finished rolls for extra flavor and crunch.

Step 15

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

Nutrition Facts

Serving size	(1176.6g)

Amount per serving	% Daily Value*
Calories	840.6

Total Fat 36.3g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 1634.8mg	0%
Total Carbohydrate 120.0g	0%
Dietary Fiber 24.3g	0%
Total Sugars 25.2g
Protein 17.8g	0%

Vitamin D 0IU	0%
Calcium 160.7mg	0%
Iron 5.3mg	0%
Potassium 2120.2mg	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: 37.2%

Protein: 8.1%

Carbs: 54.7%