Soy-Free Veggie Sushi Roll
Bring the vibrant flavors of fresh vegetables to your table with this Soy-Free Veggie Sushi Roll recipe, a delightful twist on traditional sushi that’s perfect for those seeking a soy-free, plant-based option. Featuring fluffy, seasoned sushi rice wrapped in crisp nori sheets and filled with colorful matchstick vegetables like cucumber, carrot, red bell pepper, and creamy avocado, these sushi rolls are as nutritious as they are delicious. Topped with a sprinkle of toasted sesame seeds for added crunch and flavor, this recipe is easy to prepare with step-by-step guides and ready in under an hour. Ideal for a light lunch, appetizer, or creative dinner idea, these vegan sushi rolls can be customized to suit your tastes and are a crowd-pleasing choice for any occasion.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 4 sheets nori sheets
- 1 small cucumber
- 1 medium carrot
- 0.5 medium red bell pepper
- 1 medium avocado
- 1 tablespoon toasted sesame seeds
Instructions
Start by rinsing the sushi rice under cold water in a fine mesh strainer until the water runs clear.
Add the rinsed rice and water to a small pot over medium heat. Bring to a boil, then reduce the heat to low, cover, and cook for 18-20 minutes or until the water is fully absorbed.
While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Set aside.
Once the rice is cooked, transfer it to a large, shallow bowl. Gently fold in the vinegar mixture with a spatula. Let it cool to room temperature.
Prepare the vegetables by peeling and slicing the cucumber and carrot into thin matchsticks, slicing the bell pepper into thin strips, and cutting the avocado into thin slices.
Lay a sheet of nori shiny side down on a bamboo sushi mat or a clean kitchen towel covered with plastic wrap.
Wet your fingertips and evenly spread a thin layer of sushi rice over the nori, leaving about an inch at the top edge uncovered for sealing.
Arrange the cucumber, carrot, red bell pepper, and avocado horizontally across the center of the rice. Sprinkle a pinch of sesame seeds on top of the vegetables.
Using the bamboo mat or towel, gently lift the edge of the nori closest to you and begin rolling it tightly over the vegetables, applying gentle pressure to create a firm roll. Seal the roll by dampening the uncovered edge of the nori with a little water.
Repeat with the remaining nori sheets and ingredients.
Use a sharp knife dipped in water to slice each roll into 6-8 pieces.
Serve immediately and enjoy your fresh, soy-free veggie sushi rolls!
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 11.1 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1450 mg | 31% | |
*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.
