Soy-Free Sushi Veggie Roll
Discover the delicious simplicity of Soy-Free Sushi Veggie Rolls, a healthy and flavorful twist on traditional sushi. Perfect for plant-based enthusiasts and those avoiding soy, these vibrant rolls feature seasoned sushi rice wrapped in nori and filled with fresh, julienned vegetables like cucumber, carrot, avocado, and red bell pepper. With no soy sauce needed, this recipe highlights the natural flavors of the ingredients, complemented by optional sesame seeds for a nutty crunch. Quick and easy to prepare, these sushi rolls pair beautifully with soy-free wasabi and pickled ginger for a light yet satisfying meal or snack. Whether for a fun appetizer or a wholesome lunch, these colorful homemade sushi rolls are sure to impress!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 4 sheets Nori (seaweed) sheets
- 1 medium Cucumber
- 1 medium Carrot
- 1 medium Avocado
- 0.5 Red bell pepper
- 1 tablespoon Optional: sesame seeds
- to taste Wasabi (for serving, soy-free)
- to taste Pickled ginger (check for soy-free version)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes or until all the water is absorbed.
Once the rice is cooked, remove it from the heat and let it sit, covered, for 10 minutes. Meanwhile, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
Transfer the cooked rice to a large, non-metallic bowl. Gently fold the vinegar mixture into the rice with a wooden spoon or spatula to cool and season it evenly. Set aside to cool completely.
Prepare the vegetables: Slice the cucumber, carrot, avocado, and red bell pepper into thin, julienne-style strips about 3–4 inches long.
Place a sheet of nori, shiny side down, on a bamboo sushi mat covered in plastic wrap for easy cleaning.
Using wet fingers, spread about 1/4 of the cooled sushi rice evenly over the nori, leaving a 1-inch border at the top to seal the roll.
Lay a few strips of each vegetable horizontally across the rice, about 1 inch from the bottom edge of the nori sheet.
Using the bamboo mat, tightly roll the sushi starting from the bottom edge, pressing firmly but gently as you go. Moisten the top border with a little water to seal the roll.
Repeat with the remaining nori, rice, and vegetables to make 4 rolls.
Use a sharp knife to slice each roll into 6–8 pieces, wiping the blade with a damp cloth between cuts to ensure clean edges.
Optionally, sprinkle the sliced rolls with sesame seeds for added flavor and texture.
Serve the sushi rolls with wasabi and pickled ginger on the side. Enjoy your soy-free veggie sushi rolls fresh!
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 113.8 g | 41% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 22.6 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1604 mg | 34% | |
*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.
