Soy-Free Avocado Sushi
Dive into the refreshing world of homemade sushi with this Soy-Free Avocado Sushi recipe—perfect for sushi lovers seeking a plant-based, allergen-friendly option. This vibrant dish combines creamy avocado with crisp cucumber, sweet carrot, and crunchy red bell pepper wrapped in traditional nori and seasoned sushi rice. The recipe skips soy-based condiments, making it ideal for those avoiding soy while maintaining all the authentic flavors sushi is known for. Creating these rolls is simple thanks to a step-by-step guide, and they’re ready in under an hour—perfect for a light lunch, party platter, or impressive appetizer. Serve with wasabi and tangy pickled ginger for a burst of bold flavor in every bite.
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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
- 4 sheets nori sheets
- 2 ripe avocados
- 1 cucumber
- 1 carrot
- 1 red bell pepper
- 1 teaspoon wasabi
- 0.5 cup pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.25 cups of water in a rice cooker or saucepan. Cook according to the rice cooker's instructions or bring to a boil, reduce heat, cover, and simmer for 15 minutes on the stovetop. Let it sit for 10 minutes off heat.
While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula. Spread out the rice to cool at room temperature.
Peel the avocados, remove the pits, and slice into long thin strips.
Cut the cucumber, carrot, and red bell pepper into similarly sized long thin strips.
Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down.
With wet fingers, take about 1/4 of the sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top edge.
Arrange strips of avocado, cucumber, carrot, and red bell pepper horizontally across the center of the rice.
Use the bamboo mat to gently fold the nori and ingredients over, pressing gently to form a roll. Wet the top edge of the nori and roll tightly to seal.
Repeat with the remaining nori sheets, rice, and vegetable fillings.
Use a sharp knife to slice each roll into 6-8 pieces.
Serve with wasabi and pickled ginger on the side, ensuring an enjoyable soy-free sushi experience.
Nutrition Facts
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 22.2 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2342 mg | 50% | |
*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.
