Vegetable Sushi
Get ready to roll with this vibrant Vegetable Sushi recipe that's perfect for sushi enthusiasts of all skill levels! This delightful vegetarian take on classic sushi combines the fluffy perfection of seasoned sushi rice with crisp cucumber, sweet carrots, and creamy avocado, all wrapped in umami-rich nori sheets. With easy-to-follow instructions, you'll master the art of creating tightly rolled sushi, ideal for parties, picnics, or an impressive homemade dinner. Pair these bite-sized beauties with soy sauce, pickled ginger, and a dash of fiery wasabi for authentic Japanese flavors. Whether you're exploring plant-based cuisine or simply craving fresh, healthy bites, this recipe is sure to impress.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 5 sheets nori sheets
- 1 medium cucumber
- 1 large carrot
- 1 medium avocado
- to taste soy sauce
- to serve pickled ginger
- to serve wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for a fluffy texture.
In a medium saucepan, combine the rinsed sushi rice and 1.25 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let simmer for 15 minutes, or until the water is absorbed.
Remove from heat and let it sit, covered, for 10 additional minutes to steam.
While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
Transfer cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula, allowing the rice to cool to room temperature.
Meanwhile, peel and cut the cucumber and carrot into thin matchsticks. Slice the avocado thinly.
Place a bamboo sushi mat (covered with plastic wrap for easy cleaning) on a flat surface.
Lay a sheet of nori, shiny side down, on the mat.
Using moistened hands, spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top edge uncovered.
Arrange a few pieces of cucumber, carrot, and avocado horizontally across the center of the rice.
Carefully lift the edge of the mat closest to you and begin rolling it away from you, using gentle pressure to form a tight cylinder around the filling.
Once rolled, apply gentle pressure to seal the edge of the nori.
Repeat with the remaining nori sheets and ingredients.
Using a sharp knife, moistened with water, slice each roll into bite-sized pieces.
Serve immediately with soy sauce, pickled ginger, and wasabi.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2545 mg | 111% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 21.4 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1372 mg | 29% | |
*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.
