Dairy-Free Vegetarian Sushi Rolls
Create restaurant-quality Dairy-Free Vegetarian Sushi Rolls right at home with this simple and satisfying recipe! Perfect for vegans and those with dietary restrictions, these sushi rolls feature tender, seasoned sushi rice, fresh and vibrant fillings like cucumber, carrot, creamy avocado, and sweet red bell pepper, all wrapped in nutty nori sheets. With a quick 30-minute prep time, you'll master the art of homemade sushi using nothing but a bamboo mat (or even a kitchen towel) and basic pantry staples. Serve your beautiful rolls with soy sauce or gluten-free tamari, pickled ginger, and a touch of wasabi for a delightful, umami-packed bite. Whether you're hosting a dinner party or enjoying a casual meal, these customizable dairy-free rolls are sure to impress! Perfect for meal prep, vegan diets, and sushi lovers alike.
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Recipe Information
Ingredients
- 1 cup (uncooked) Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Salt
- 4 sheets Nori sheets
- 1 small Cucumber
- 1 medium Carrot
- 1 large Avocado
- 0.5 medium Red bell pepper
- 0.5 cup Soy sauce (or gluten-free tamari)
- 2 tablespoons (optional) Pickled ginger
- 1 teaspoon (optional) Wasabi
Instructions
Rinse the sushi rice under cold running water in a sieve until the water runs clear. Combine the rice and water in a small pot. Bring to a boil, then lower the heat to a simmer, cover, and cook for 18-20 minutes or until the water is absorbed.
While the rice cooks, prepare the seasoning. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
While the rice is cooling, prep your fillings. Peel and cut the cucumber, carrot, avocado, and red bell pepper into thin slices or matchsticks.
Lay a nori sheet shiny side down on a bamboo sushi mat (or a clean kitchen towel). Spread a thin, even layer of cooled rice across the nori, leaving about 1 inch (2.5 cm) of space at the top edge.
Place a few slices of cucumber, carrot, avocado, and red bell pepper horizontally across the center of the rice.
Using the bamboo mat, roll the nori tightly away from you, pressing gently but firmly to create a compact roll. Seal the edge with a small dab of water to help the nori stick. Repeat with the remaining sheets and fillings.
Using a sharp knife, slice each roll into 6-8 pieces. Wipe the knife blade with a damp cloth between cuts for clean slices.
Serve immediately with soy sauce (or gluten-free tamari), pickled ginger, and a small dollop of wasabi, if desired. Enjoy your homemade dairy-free vegetarian sushi rolls!
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8877 mg | 386% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 20.2 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2015 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.
