Vegan Classic Sushi Hand Roll
Elevate your sushi night with these irresistibly fresh Vegan Classic Sushi Hand Rolls—perfectly crafted for plant-based food lovers and sushi enthusiasts alike! Featuring tender sushi rice infused with a balanced blend of rice vinegar, sugar, and salt, these hand rolls are wrapped in crisp nori sheets and filled with vibrant, nutrient-packed veggies like creamy avocado, crunchy cucumber, julienned carrots, and sweet red bell pepper. A dollop of vegan mayo and a sprinkle of toasted sesame seeds add a rich, savory touch, while soy sauce and pickled ginger make the perfect accompaniments. Easy to prepare in under 40 minutes, this visually stunning and flavor-packed recipe is ideal for casual dinners, appetizers, or impressing guests. Packed with freshness and free from animal products, these sushi hand rolls will delight your taste buds and fuel your body!
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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
- 5 pieces nori sheets
- 1 sliced avocado
- 1 thinly sliced cucumber
- 1 julienned carrot
- 0.5 thinly sliced red bell pepper
- 2 tablespoons vegan mayo
- 2 tablespoons toasted sesame seeds
- 2 tablespoons soy sauce
- 2 tablespoons pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and results in better-textured rice.
In a medium saucepan, combine the rice and 1.25 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the water is absorbed and the rice is tender.
Remove the saucepan from the heat and let it sit, covered, for another 10 minutes to allow the rice to finish cooking with the residual heat.
Meanwhile, in a small bowl, mix together the rice vinegar, sugar, and salt until the sugar and salt are completely dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula, trying not to mash the grains. Set the seasoned rice aside to cool to room temperature.
While the rice is cooling, prepare your fillings by slicing the avocado, cucumber, and red bell pepper, and julienning the carrot.
To assemble the hand roll, place a sheet of nori shiny side down on a flat surface or bamboo mat.
Spread about 2 tablespoons of the cooled sushi rice onto one half of the nori sheet, keeping the edges clean to allow for easy rolling.
Lay a strip of cucumber, avocado, carrot, and bell pepper across the middle of the rice.
Add a small dollop of vegan mayo and a sprinkle of toasted sesame seeds on top.
Fold the bottom left corner of the nori over the filling and roll it into a cone shape, using a little water to seal the edges.
Repeat the process with the remaining nori sheets and fillings.
Serve the sushi hand rolls immediately with soy sauce for dipping and pickled ginger on the side.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2908 mg | 126% | |
| Total Carbohydrate | 101.0 g | 37% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 17.9 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 530 mg | 11% | |
*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.
