Dairy-Free Maki Rolls
Experience the art of homemade sushi with these vibrant Dairy-Free Maki Rolls—perfect for vegans, those with lactose sensitivities, or anyone seeking a fresh, healthy meal option. This recipe combines tender sushi rice seasoned with a tangy rice vinegar mix, crisp nori sheets, and a colorful array of fresh vegetables, including cucumber, carrot, and creamy avocado, for a balanced bite. Rolled with precision using a bamboo sushi mat, these veggie-packed sushi rolls are deceptively simple to make and can be customized to suit your tastes. Ready in under an hour, they make a stunning appetizer, lunch, or party dish. Pair with soy sauce for dipping and enjoy a perfect fusion of flavors and textures in every bite!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 pieces Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 1 large Avocado
- 0.25 cup Soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and will help your rice stay fluffy.
Add the rinsed rice and 2.5 cups of water to a pot. Bring to a boil, then reduce the heat to low, cover, and cook for 18-20 minutes, or until the water is absorbed and the rice is tender.
While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan. Heat over low heat until the sugar and salt dissolve. Do not allow it to boil.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture using a wooden spoon or rice paddle. Allow the rice to cool to room temperature.
While the rice cools, prepare the vegetables. Slice the cucumber, carrot, and avocado into thin, even strips about 4 inches long.
Place a bamboo sushi mat on a flat surface and top with a sheet of nori, shiny side down.
With wet hands to prevent sticking, spread a thin, even layer of cooled rice over the nori, leaving about a 1-inch border on the top edge.
Arrange the vegetable strips, such as cucumbers, carrots, and avocado, horizontally across the center of the rice.
Using the sushi mat, roll the nori sheet over the filling toward the top edge. Gently press and shape into a firm roll.
Using a sharp knife dipped in water, slice the roll into 6-8 equal pieces. Repeat the process with the remaining nori sheets, rice, and vegetables.
Serve the maki rolls with soy sauce for dipping. Enjoy your dairy-free vegetable maki rolls!
Nutrition Facts
Calories |
1212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4666 mg | 203% | |
| Total Carbohydrate | 196.2 g | 71% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 33.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2033 mg | 43% | |
*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.
