Veggie Sushi Roll

Elevate your plant-based meal game with these vibrant and flavorful Veggie Sushi Rolls! Packed with fresh, crisp vegetables like julienned carrots, cucumbers, sweet red bell peppers, and creamy avocado, this recipe offers a satisfying, healthy twist on a sushi classic. Made with perfectly seasoned sushi rice and wrapped in nutrient-rich nori sheets, these rolls are as fun to make as they are to eat. Whether you're hosting a sushi night or craving a light yet filling lunch, this recipe is perfect for an impressive homemade sushi experience. Serve with soy sauce, pickled ginger, and wasabi for a touch of authentic Japanese flair. Ready in under an hour, these colorful rolls are ideal for both sushi beginners and aficionados looking to explore meatless options!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 4 sheets Nori sheets
• 1 medium Carrot, julienned
• 1 medium Cucumber, julienned
• 1 ripe Avocado, sliced
• 0.5 medium Red bell pepper, julienned
• 0 for serving Soy sauce
• 0 for serving Pickled ginger
• 0 for serving Wasabi

Directions

Step 1

Rinse the sushi rice in a fine mesh strainer under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

Step 2

Combine the rinsed rice and 1.25 cups of water in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is tender.

Step 3

Remove the saucepan from the heat but keep it covered. Let the rice steam for an additional 10 minutes.

Step 4

In a small saucepan, combine rice vinegar, sugar, and salt. Heat on low, stirring constantly until the sugar and salt dissolve completely. Do not bring to a boil.

Step 5

Transfer the hot rice to a large mixing bowl and gently fold in the vinegar mixture using a wooden spoon. Be careful not to mash the rice. Allow the rice to cool to room temperature.

Step 6

Place a bamboo sushi mat on a clean surface with a piece of plastic wrap over it. Lay one sheet of nori, shiny side down, on the plastic-covered mat.

Step 7

With wet hands, spread a thin, even layer of the cooled sushi rice over the nori, leaving about an inch of the nori free at the top edge.

Step 8

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

Step 9

Lift the edge of the bamboo mat closest to you, and carefully start rolling it away from you, pressing gently to shape the roll firmly. When you reach the uncovered edge of the nori, moisten it slightly with water to seal the roll.

Step 10

With a sharp knife, slice each roll into 6-8 bite-sized pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.

Step 11

Repeat the assembly process with the remaining ingredients to create more rolls.

Step 12

Serve the veggie sushi rolls with soy sauce, pickled ginger, and wasabi. Enjoy your homemade veggie sushi!

Nutrition Facts

Serving size	(941.6g)

Amount per serving	% Daily Value*
Calories	675.6

Total Fat 23.5g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1606.1mg	0%
Total Carbohydrate 107.6g	0%
Dietary Fiber 17.7g	0%
Total Sugars 21.6g
Protein 13.5g	0%

Vitamin D 0IU	0%
Calcium 127.8mg	0%
Iron 3.7mg	0%
Potassium 1557.7mg	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: 30.4%

Protein: 7.8%

Carbs: 61.8%