Soy-Free Veggie Sushi
Elevate your sushi night with this vibrant and flavorful Soy-Free Veggie Sushi recipe! Perfect for plant-based and soy-free diets, this homemade sushi is packed with fresh, colorful veggies like cucumber, carrot, avocado, and red bell pepper, all wrapped in nutrient-rich nori sheets. Seasoned sushi rice is complemented by a splash of sweet and tangy rice vinegar, while coconut aminos provide the ideal soy sauce alternative for dipping. Quick and easy to prepare in just under an hour, this recipe is perfect for a fun DIY sushi experience or as a healthy appetizer or light meal. Serve with a touch of wasabi for a spicy kick, and enjoy sushi that’s as wholesome as it is delicious!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 4 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 1 medium Avocado
- 1 small Red bell pepper
- 1 teaspoon Wasabi (optional)
- 0.25 cup Coconut aminos (soy sauce substitute)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
Combine the rice and water in a medium saucepan and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for an additional 10 minutes.
While the rice is cooling, prepare the seasoning by combining rice vinegar, sugar, and salt in a small saucepan over low heat. Stir until the sugar dissolves, then let the mixture cool.
Pour the vinegar mixture over the cooked rice and gently fold with a wooden spoon. Allow the rice to cool to room temperature.
Prepare the vegetables: peel the cucumber and carrot, then slice them into thin matchstick-like strips. Slice the avocado and red bell pepper into thin strips as well.
Place a nori sheet, shiny side down, on a bamboo sushi mat or clean work surface.
Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge without rice.
Arrange a few strips of cucumber, carrot, avocado, and red bell pepper horizontally across the center of the rice.
Using the bamboo mat, tightly roll the nori sheet over the fillings, applying gentle pressure to create a firm roll. Seal the edge by dampening the 1-inch section of nori with a bit of water.
Repeat with the remaining nori sheets and ingredients.
Using a sharp knife, slice each roll into approximately 6-8 pieces, wiping the blade with a damp cloth between cuts for clean slices.
Serve with coconut aminos as a soy-free dipping sauce and a small dollop of wasabi if desired. Enjoy your homemade soy-free veggie sushi!
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 47.5 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1756 mg | 37% | |
*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.
