Gluten-Free Veggie Sushi Roll
Elevate your sushi game with this vibrant Gluten-Free Veggie Sushi Roll recipe, perfect for both sushi enthusiasts and those embracing a gluten-free lifestyle. Featuring tender, perfectly seasoned sushi rice paired with crisp julienned carrots, cucumber, red bell pepper, and creamy avocado, these rolls are wrapped in gluten-free nori sheets for a wholesome, plant-based creation. The recipe combines simple techniques like prepping the sushi rice and rolling with a bamboo mat, making it an approachable and fun culinary adventure. With customizable dips like tamari, pickled ginger, and wasabi, these colorful sushi rolls are great for a healthy appetizer, light lunch, or impressive party platter. Ready in under an hour, this gluten-free classic is as beautiful as it is delicious!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Gluten-free nori sheets
- 1 medium Carrot, julienned
- 0.5 medium Cucumber, julienned
- 0.5 medium Red bell pepper, julienned
- 1 medium Avocado, sliced
- 2 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Pickled ginger (optional)
- 1 teaspoon Wasabi (optional)
Instructions
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
In a small saucepan, combine the sushi rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes.
Remove the rice from heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, being careful not to mash the grains. Allow the rice to cool to room temperature.
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap for easy cleanup.
Lay one sheet of gluten-free nori shiny side down on the mat. Spread a thin, even layer of prepared sushi rice over the nori, leaving about 1 inch of space at the top edge.
Arrange a small amount of carrot, cucumber, red bell pepper, and avocado across the center of the rice horizontally.
Using the mat, lift the edge of the nori closest to you and roll it over the filling, pressing gently to shape it into a firm roll. Continue rolling until sealed, using a bit of water on the edge of the nori to help it stick if needed.
Repeat with the remaining nori sheets and fillings.
Use a sharp knife dipped in water to slice each roll into 6-8 pieces.
Serve with tamari, pickled ginger, and wasabi on the side for dipping.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 12.5 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1386 mg | 29% | |
*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.
