Soy-Free Vegan Sushi
Experience the art of plant-based cuisine with this soy-free vegan sushi recipe, perfect for those seeking a fresh and wholesome alternative to traditional sushi. Crafted with tender sushi rice seasoned with a tangy blend of rice vinegar and maple syrup, these vibrant rolls are packed with crisp cucumber, sweet carrot, creamy avocado, and juicy red bell pepper. Sprinkled with toasted sesame seeds and rolled in nori, this dish offers a delightful balance of flavors and textures. Quick to prepare in under 45 minutes, these sushi rolls are ideal for a light dinner, an impressive appetizer, or a fun DIY meal for entertaining. Pair with optional pickled ginger or wasabi for an extra kick, and enjoy this gluten-free, soy-free masterpiece that proves healthy can be delicious!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.5 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 0.5 teaspoons salt
- 4 sheets nori sheets
- 1 small cucumber
- 1 medium carrot
- 1 large ripe avocado
- 0.5 large red bell pepper
- 1 tablespoon toasted sesame seeds
- 0.25 cup pickled ginger (optional)
- 1 teaspoon wasabi paste (optional)
Instructions
Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear.
Combine the rinsed rice and 1.5 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is fully absorbed.
Remove the pan from heat and let the rice sit, covered, for 10 minutes. In the meantime, mix the rice vinegar, maple syrup, and salt in a small bowl until the salt dissolves.
Transfer the cooked rice to a large mixing bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
While the rice cools, prepare the fillings: Peel and cut the cucumber into thin strips. Julienne the carrot into thin matchsticks. Slice the avocado and red bell pepper into thin strips.
Lay a sheet of nori shiny side down on a sushi mat or clean flat surface. Wet your hands with water to prevent sticking and spread a thin, even layer of rice over the nori, leaving about 1 inch of space at the top edge.
Arrange a few strips of cucumber, carrot, avocado, and red bell pepper horizontally across the center of the rice. Sprinkle lightly with toasted sesame seeds.
Using the sushi mat, gently roll the nori tightly from the bottom edge, pressing firmly to shape the roll. Seal the edge with a little water to help it stick.
Repeat with the remaining nori sheets, rice, and fillings.
Use a sharp knife to slice each roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to prevent sticking.
Serve the sushi with optional pickled ginger, wasabi paste, or additional sesame seeds for garnish.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2191 mg | 95% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 24.3 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1774 mg | 38% | |
*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.
