Sugar-Free Veggie Sushi Roll
Say hello to the ultimate guilt-free indulgence with this Sugar-Free Veggie Sushi Roll recipe! Perfect for health-conscious foodies, these vibrant sushi rolls are packed with fresh, nutrient-rich ingredients like crisp cucumber, sweet red bell pepper, creamy avocado, and crunchy carrot. The sushi rice is seasoned with a simple yet flavorful mixture of rice vinegar and salt, ensuring a sugar-free twist that doesn't skimp on taste. Rolled in nutrient-dense nori and topped with toasted sesame seeds for an extra bite, these sushi rolls are as wholesome as they are visually stunning. Ready in under an hour, this easy recipe is ideal for light lunches, dinner appetizers, or creative meal prep. Pair them with soy sauce (optional) for a dip-worthy finish, and enjoy a healthy, satisfying treat that's perfect for vegan, vegetarian, and low-sugar diets.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 0.5 teaspoons Salt
- 4 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 1 large Avocado
- 0.5 medium Red bell pepper
- 2 teaspoons Toasted sesame seeds
- 2 tablespoons Soy sauce (optional, for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from being too sticky.
Combine the rinsed rice and 1.25 cups of water in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed. Let it sit for 10 minutes off the heat, still covered.
In a small bowl, mix the rice vinegar and salt. Gently fold this mixture into the cooked rice using a wooden spoon or spatula. Let the rice cool to room temperature.
While the rice cools, prepare the vegetables. Peel and julienne the cucumber and carrot into thin strips. Slice the avocado and red bell pepper into thin, long slices.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat or clean surface. Spread a thin, even layer of cooled sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange a few strips of cucumber, carrot, avocado, and red bell pepper horizontally across the center of the rice.
Using the bamboo mat (or your fingers), carefully roll the sushi away from you, applying gentle but firm pressure to keep the roll tight. Seal the edge of the nori with a little water.
Repeat with the remaining nori, rice, and vegetables until all ingredients are used.
Using a sharp knife, slice each roll into 6-8 pieces. Wipe the blade with a damp cloth between cuts to keep the slices clean and even.
Sprinkle the sushi rolls with toasted sesame seeds before serving.
Serve with soy sauce on the side, if desired. Enjoy your sugar-free veggie sushi rolls!
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3192 mg | 139% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 8.9 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1909 mg | 41% | |
*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.
