Vegan Classic Sushi Rolls
Elevate your plant-based dining game with these vibrant and flavorful Vegan Classic Sushi Rolls! Perfectly seasoned sushi rice is paired with crisp julienned vegetables like carrot, cucumber, red bell pepper, and creamy avocado, all wrapped in umami-rich nori sheets. This easy, step-by-step recipe brings the artistry of sushi-making to your kitchen without the need for any animal products. Whether you're a sushi lover or trying it for the first time, these homemade vegan sushi rolls are as fun to make as they are to eat. Serve with soy sauce, pickled ginger, and a kick of wasabi for an authentic sushi night experience that's healthy, delicious, and 100% vegan.
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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 sheets
- 1 medium, julienned carrot
- 0.5 medium, julienned cucumber
- 1 small, sliced avocado
- 0.5 medium, julienned red bell pepper
- soy sauce
- pickled ginger
- wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for better texture.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
While the rice is cooking, in a small bowl, combine the rice vinegar, sugar, and salt, stirring until dissolved.
Transfer the cooked rice to a large bowl and gently fold the vinegar mixture into the rice using a wooden spatula. Let it cool to room temperature.
Prepare the vegetables by julienning the carrot, cucumber, red bell pepper, and slicing the avocado.
Place a bamboo sushi mat on a clean surface. Place a nori sheet, shiny side down, on the mat.
Wet your fingers to prevent sticking, and spread an even layer of cooled sushi rice over the nori, leaving about 1 inch of nori uncovered at the top edge.
Arrange a line of carrot, cucumber, red bell pepper, and avocado across the rice, about 1 inch from the bottom edge of the nori.
Using the bamboo mat, start rolling the sushi away from you, keeping it tight but not squashing the filling. Apply gentle pressure to shape the roll.
Seal the roll by dampening the uncovered nori edge with water using your finger and pressing gently.
Repeat with the remaining nori sheets and fillings.
Using a sharp knife, slice each roll into 6-8 pieces. Use a damp cloth to clean the knife between slices for neat cuts.
Serve the vegan sushi rolls with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1589 mg | 69% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 20.1 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 846 mg | 18% | |
*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.
