Vegan Cucumber Sushi Roll
Elevate your sushi night with these vibrant and refreshing Vegan Cucumber Sushi Rolls, a plant-based twist on a Japanese classic. Featuring tender sushi rice seasoned with a delicate blend of rice vinegar, sugar, and salt, these rolls are packed with crisp cucumber, creamy avocado, and sweet carrot for a delightful contrast of textures and flavors. Wrapped in nutrient-rich nori and served alongside soy sauce, pickled ginger, and wasabi, this recipe is perfect for sushi enthusiasts looking for a healthy, vegan-friendly option. With simple step-by-step instructions and no need for raw fish, it’s easy to create this impressive vegan sushi in the comfort of your own kitchen. Whether you're hosting a dinner party or just craving a light, satisfying meal, these vegan sushi rolls are sure to impress!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 1 large Cucumber
- 1 large Avocado
- 1 medium Carrot
- for serving Soy sauce
- for serving Pickled ginger
- for serving Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear.
In a medium-sized saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it stand, covered, for 10 more minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula. Allow it to cool to room temperature.
Peel the cucumber and cut it into long thin strips, discarding the seeds if desired.
Cut the avocado in half, remove the pit, and slice the flesh into strips.
Peel the carrot and julienne into thin strips.
Place a bamboo sushi mat on a flat surface and lay a nori sheet, rough side up, on the mat.
Spoon a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange cucumber, avocado, and carrot strips horizontally across the middle of the rice.
Using the bamboo mat, roll the nori tightly over the filling, pulling tightly as you roll.
Seal the edges with a little water to stick the nori sheets together.
Using a sharp knife, slice the roll into 8 pieces. Clean the knife with a damp cloth between cuts for clean slices.
Repeat with the remaining nori sheets and ingredients.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2786 mg | 121% | |
| Total Carbohydrate | 118.3 g | 43% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 24.3 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2083 mg | 44% | |
*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.
