Sushi Veggie Roll
Delight in the fresh and vibrant flavors of homemade Sushi Veggie Rolls, a perfect blend of simplicity and creativity that's both vegan-friendly and utterly satisfying. This recipe combines fluffy, seasoned sushi rice and crisp matchstick-cut vegetables like cucumber, carrot, red bell pepper, and creamy avocado, all wrapped in nutrient-rich nori sheets. Perfect for sushi beginners or seasoned chefs, these veggie rolls are assembled with the help of a bamboo mat for a professional finish. Whether you're hosting a dinner party or preparing a healthy weeknight meal, these rolls pair beautifully with soy sauce, pickled ginger, and a hint of wasabi for that iconic sushi experience. Ready in under an hour, this recipe promises a fresh, homemade twist to your Asian-inspired favorites—ideal for sushi enthusiasts or anyone looking to indulge in a plant-based delight.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 sheets nori (seaweed sheets)
- 1 medium cucumber
- 1 medium carrot
- 1 large avocado
- 0.5 medium red bell pepper
- soy sauce
- pickled ginger
- wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and water in a rice cooker, and cook according to the manufacturer's instructions, or bring to a boil in a saucepan, then reduce the heat to low, cover, and cook for 18-20 minutes.
While the rice is cooking, mix the rice vinegar, sugar, and salt until dissolved.
Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spoon. Let the rice cool to room temperature.
Prepare the vegetables by slicing the cucumber, carrot, red bell pepper, and avocado into thin matchstick strips.
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay a sheet of nori over the plastic wrap.
With wet hands, spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Arrange some cucumber, carrot, red bell pepper, and avocado strips horizontally across the center of the rice.
Using the mat, carefully roll the nori over the filling, pressing gently to form a tight roll. Continue rolling until you reach the border, dampen the edge of the nori with water, and press to seal.
Repeat with the remaining nori sheets, rice, and vegetables.
With a sharp knife, slice each roll into 8 pieces. Clean the knife with a damp cloth between cuts to ensure clean slices.
Serve with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1551 mg | 67% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 23.1 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1781 mg | 38% | |
*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.
