Soy-Free Avocado Maki
Delight in the clean, vibrant flavors of this Soy-Free Avocado Maki, a refreshing twist on traditional sushi rolls that's perfect for plant-based and soy-free diets. This recipe pairs perfectly seasoned sushi rice with creamy avocado, crisp julienned cucumber, and sweet carrot, all rolled together in delicate sheets of nori for a simple yet satisfying bite. The rice is infused with a tangy rice vinegar blend, enhancing its classic sushi essence, while a touch of lemon juice keeps the avocado bright and fresh. Ready in under an hour and ideal for beginners, these maki rolls are served with pickled ginger and wasabi for an authentic Japanese-inspired touch—no soy sauce needed! Whether you're hosting a creative dinner night or looking for a light, wholesome meal, these sushi rolls are an easy, elegant, and allergy-friendly option everyone will enjoy.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 medium Avocado
- 0.5 medium Cucumber
- 0.5 medium Carrot
- 4 pieces Nori sheets
- 1 teaspoon Lemon juice
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rice and water in a rice cooker or a pot, then cook according to rice cooker's setting or simmer on the stove for 18-20 minutes until rice is tender and water is absorbed.
In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves. Do not bring to a boil.
Transfer the cooked rice to a large bowl and gently fold the vinegar mixture into the rice using a wooden spatula or rice paddle. Let it cool to room temperature.
Peel and slice the avocado in half, remove the pit, peel, and slice into thin strips. Drizzle with lemon juice to prevent browning.
Peel the cucumber and carrot, then julienne both into thin long strips.
Lay out a bamboo sushi mat and place a sheet of nori, shiny side down, on the mat.
Spread about 1/4 of the prepared sushi rice evenly onto the nori, leaving a 1-inch border at the top edge.
Arrange avocado, cucumber, and carrot strips horizontally across the middle of the rice bed.
Roll the sushi tightly using the bamboo mat, starting from the edge closest to you. Apply gentle pressure to shape and seal the roll.
Repeat steps 7-10 to make the remaining rolls.
Using a sharp, moistened knife, cut each roll into about 8 pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Serve the rolls with pickled ginger, wasabi paste, and any other preferred condiments.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1779 mg | 77% | |
| Total Carbohydrate | 100.8 g | 37% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 17.1 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1247 mg | 27% | |
*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.
