Vegan Vegetarian Sushi Rolls
Take your taste buds on a plant-based culinary journey with these Vegan Vegetarian Sushi Rolls—perfect for sushi lovers seeking a fresh, healthy, and homemade dining experience! Featuring sticky sushi rice delicately seasoned with tangy rice vinegar, sugar, and salt, each roll is packed with vibrant, crisp julienned cucumber, carrot, red bell pepper, creamy avocado, and savory soy-marinated tofu. Rolled in nutrient-rich nori sheets, these bite-sized delights are sprinkled with sesame seeds for added texture and flavor. Easily customizable and gluten-free when made with tamari, this recipe is ideal for impressing guests or indulging in a wholesome, flavor-packed meal at home. Beautifully served with zesty pickled ginger, fiery wasabi, and soy sauce for dipping, these sushi rolls are a celebration of healthy, vegan eating at its most creative and delicious. Ready in just under an hour, they’re perfect for a fun cooking project that tastes as incredible as it looks!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 6 pieces Nori sheets
- 1 medium (julienned) Cucumber
- 1 medium (julienned) Carrot
- 1 large (sliced) Avocado
- 0.5 large (julienned) Red bell pepper
- 7 ounces (pressed and sliced into thin strips) Tofu
- 2 tablespoons Soy sauce (or tamari for gluten-free option)
- 1 teaspoon Sesame oil
- 1 tablespoon Sesame seeds
- 2 tablespoons (optional, for serving) Pickled ginger
- 1 teaspoon (optional, for serving) Wasabi
Instructions
Rinse the sushi rice thoroughly until the water runs clear.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed.
Once cooked, transfer the rice to a large, shallow bowl. In a small saucepan, gently heat rice vinegar, sugar, and salt until dissolved. Pour the mixture over the rice and gently fold it to combine. Allow the rice to cool to room temperature.
Prep your vegetables: julienne the cucumber, carrot, and red bell pepper; slice the avocado; and set aside.
Press the tofu to remove excess water, then slice into thin strips. In a small skillet, heat sesame oil over medium heat and sauté the tofu strips with soy sauce (or tamari) until golden brown. Set aside to cool.
Lay a bamboo sushi mat on a clean work surface and place a sheet of nori on top, shiny side down.
Spread a thin, even layer of the cooled sushi rice over the nori, leaving about 1 inch at the top edge uncovered.
Arrange the cucumber, carrot, bell pepper, avocado slices, and sautéed tofu in a horizontal line across the center of the rice.
Starting at the bottom edge, carefully roll the sushi tightly using the bamboo mat to guide and shape it. Seal the edge with a little water to secure the roll.
Repeat the process with the remaining nori sheets and fillings.
Using a sharp knife, slice each roll into 6-8 bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Sprinkle sesame seeds over the sliced rolls and serve with pickled ginger, wasabi, and soy sauce (or tamari) on the side.
Nutrition Facts
Calories |
1537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3482 mg | 151% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 24.0 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 894 mg | 69% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2755 mg | 59% | |
*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.
