Soy-Free Vegetarian Sushi Rolls
Indulge in the fresh, vibrant flavors of these Soy-Free Vegetarian Sushi Rolls, a perfect homemade option that's as satisfying as it is simple to prepare. Made with tender sushi rice seasoned with tangy rice vinegar, and packed with crisp vegetables like cucumber, carrot, red bell pepper, and creamy avocado, these sushi rolls are both healthy and flavorful. The toasted sesame seeds add a delightful crunch and nutty aroma, while optional add-ons like pickled ginger and wasabi deliver an extra punch of zest. Perfect for a plant-based snack, light lunch, or crowd-pleasing appetizer, these rolls come together in just 45 minutes and are a great soy-free alternative to traditional sushi. Serve them fresh with your favorite dipping sauce or enjoy them as-is for a refreshing and wholesome treat!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 1 large Avocado
- 0.5 Red bell pepper
- 1 tablespoon Toasted sesame seeds
- 2 tablespoons Pickled ginger (optional)
- 1 teaspoon Wasabi (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rice and water in a medium saucepan. Bring to a boil, then lower the heat, cover, and simmer for 18-20 minutes or until the water is fully absorbed.
While the rice cooks, in a small bowl, mix the rice vinegar, sugar, and salt. Stir until dissolved.
Once the rice is cooked, transfer it to a large bowl and let it cool slightly. Gently fold in the vinegar mixture, ensuring an even coating. Let the rice cool to room temperature.
Meanwhile, prepare the vegetables. Slice the cucumber, carrot, avocado, and red bell pepper into thin strips, each about 3-4 inches long for easy rolling.
Place one nori sheet, shiny side down, on a bamboo sushi mat or a clean cutting board.
Wet your hands with a small bowl of water to prevent sticking. Take a handful of rice (about 1/2 cup) and spread it evenly over the nori sheet, leaving a 1-inch border at the top edge.
Sprinkle a pinch of toasted sesame seeds over the rice for extra flavor.
Arrange a few strips of cucumber, carrot, avocado, and red bell pepper horizontally across the rice, about 1 inch from the bottom edge of the nori sheet.
Using the sushi mat or your hands, tightly roll the nori sheet from the bottom edge, keeping the filling secure. Seal the roll by moistening the top border with a bit of water.
Repeat the process with the remaining nori sheets and fillings.
Using a sharp knife, slice each roll into 6-8 pieces. Clean the knife with a damp cloth between cuts to ensure clean edges.
Serve the sushi rolls with optional pickled ginger and a small dollop of wasabi for garnish.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1750 mg | 76% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 23.2 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1882 mg | 40% | |
*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.
