Soy-Free Vegetable Sushi
Elevate your homemade sushi game with this vibrant Soy-Free Vegetable Sushi recipe! Perfect for sushi lovers looking to avoid soy, this recipe swaps traditional soy sauce for a delightful blend of rice vinegar and maple syrup to season the sushi rice. Fresh veggies like cucumber, carrot, creamy avocado, and crisp red bell pepper are artfully rolled into nori sheets, creating a colorful, nutrient-packed meal that's both healthy and satisfying. A touch of sesame oil adds a subtle nuttiness, while toasted sesame seeds provide the perfect finishing touch. Prep this Japanese-inspired dish in under an hour, and enjoy each piece with a side of wasabi paste and pickled ginger for a flavor-packed experience. Great for weeknight dinners, entertaining guests, or a fun cooking project!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1.5 teaspoons Maple syrup
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 1 small Cucumber
- 1 medium Carrot
- 1 medium Avocado
- 0.5 medium Red bell pepper
- 1 teaspoon Sesame oil
- 2 tablespoons Toasted sesame seeds
- 1 teaspoon Wasabi paste (optional)
- 2 tablespoons Pickled ginger (optional)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
Add the rice and water to a medium pot, cover, and bring to a boil. Once boiling, reduce to a simmer and cook for 18-20 minutes, or until the water is absorbed. Remove from heat and let steam for 10 minutes.
In a small bowl, mix rice vinegar, maple syrup, and salt until dissolved. Gently fold the mixture into the cooked rice with a wooden spoon or spatula. Let the rice cool slightly to room temperature.
Slice the cucumber, carrot, and red bell pepper into thin matchstick-sized strips. Slice the avocado into thin, even slices.
Place a bamboo sushi mat on a flat surface and lay a sheet of nori (shiny side down) on top.
Spread an even layer of sushi rice over the nori, leaving about 1 inch at the top uncovered for sealing.
Gently brush the rice with a light layer of sesame oil for added flavor.
Arrange a few strips of cucumber, carrot, red bell pepper, and avocado horizontally across the rice, about 1-2 inches from the bottom edge of the nori.
Using the bamboo mat, tightly roll the sushi from the bottom, pressing slightly as you roll to keep it compact. Seal the edge with a small dab of water along the uncovered strip of nori.
Repeat with the remaining ingredients to make four rolls.
Use a sharp knife to slice each roll into 6-8 pieces, cleaning the knife with a damp cloth between cuts to prevent sticking.
Sprinkle toasted sesame seeds over the sliced rolls and serve with optional wasabi paste and pickled ginger.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 14.8 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1504 mg | 32% | |
*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.
