Vegan Sushi
Experience the vibrant flavors of plant-based Japanese cuisine with this irresistible Vegan Sushi recipe! Perfect for sushi lovers seeking a cruelty-free alternative, these colorful rolls feature a harmonious blend of creamy avocado, crisp cucumber, sweet carrot, and juicy red bell pepper, all wrapped in perfectly seasoned sushi rice and nori. This recipe ensures authentic taste with homemade rice vinegar seasoning, while toasted sesame seeds add a delightful nutty crunch. Ideal for a light meal or elegant appetizer, this homemade vegan sushi pairs beautifully with soy sauce, pickled ginger, and a hint of wasabi. Ready in under an hour, it’s a fun and rewarding way to enjoy healthy, vegan-friendly sushi at home!
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Recipe Information
Ingredients
- 1 cup Sushi Rice
- 1.25 cups Water
- 3 tablespoons Rice Vinegar
- 1.5 tablespoons Sugar
- 0.5 teaspoon Salt
- 5 pieces Nori Sheets
- 1 medium Cucumber, julienned
- 1 medium Carrot, julienned
- 1 ripe Avocado, sliced
- 0.5 medium Red Bell Pepper, julienned
- 1 tablespoon Toasted Sesame Seeds
- Soy Sauce, for serving
- Pickled Ginger, for serving
- Wasabi, for serving
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes without lifting the lid.
Remove the saucepan from heat and let it stand, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until the sugar and salt are dissolved.
Transfer the rice to a large mixing bowl and gently fold the vinegar mixture into the rice with a wooden spoon or spatula. Allow the rice to cool to room temperature.
Place a nori sheet on a bamboo sushi mat or a clean cutting board, shiny side down.
With wet hands, spread a thin, even layer of cooled sushi rice over the nori, leaving a 1-inch border at the top.
Arrange a few pieces of cucumber, carrot, avocado, and red bell pepper in a line across the bottom edge of the rice.
Carefully roll the sushi from the bottom edge, using the mat to apply even pressure and form a tight roll.
Moisten the top border of the nori with a little water to seal the roll.
Repeat with the remaining ingredients to make additional rolls.
Using a sharp, wet knife, slice each roll into 6-8 pieces.
Sprinkle toasted sesame seeds over the slices for garnish.
Serve the vegan sushi with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2594 mg | 113% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 27.3 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1690 mg | 36% | |
*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.
