Vegetarian Classic Maki Roll
Elevate your sushi night with this mouthwatering Vegetarian Classic Maki Roll recipe, a perfect combination of simplicity and vibrant flavors. Packed with fresh, crisp vegetables like cucumber, carrot, and creamy avocado, this plant-based sushi roll is wrapped in nutritious nori and seasoned sushi rice for an authentic Japanese experience. The recipe is easy to follow, featuring the delicate balance of rice vinegar and sugar for perfectly seasoned rice, plus toasted sesame seeds for an added nutty crunch. Ideal for beginner sushi enthusiasts, this recipe comes together in under 40 minutes and is perfect for a light and healthy appetizer or main course. Serve with soy sauce, pickled ginger, and a dollop of wasabi for the ultimate sushi-night indulgence! Keywords: Vegetarian Maki Roll, homemade sushi, vegan sushi recipe, healthy Japanese cuisine.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 sheets nori sheets
- 1 medium cucumber
- 1 medium carrot
- 1 medium avocado
- 2 tablespoons toasted sesame seeds
- (for serving) soy sauce
- (for serving) pickled ginger
- (for serving) wasabi
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear, then drain.
Cook the rice according to the package instructions or using a rice cooker. Typically, use 2 cups of water for every cup of rice.
While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until the sugar and salt are dissolved.
Once cooked, transfer the rice to a large bowl. Gently fold the vinegar mixture into the rice, ensuring it is evenly distributed. Allow the rice to cool to room temperature.
Peel and julienne the cucumber and carrot into long, thin strips. Halve, pit, and slice the avocado into thin strips.
Lay a bamboo sushi mat on a clean surface. Place one sheet of nori on the mat, shiny side down.
With wet fingers, spread a thin layer of rice over two-thirds of the nori sheet, leaving a strip at the top edge free of rice.
Arrange a line of cucumber, carrot, and avocado strips horizontally across the center of the rice.
Using the mat as a guide, carefully roll the nori and rice over the filling, pressing and shaping as you go, until you reach the strip without rice.
Apply a little water on the edge of the nori to seal the roll.
Repeat the process with the remaining ingredients to make additional rolls.
Using a sharp knife dipped in water, slice each roll into 6-8 bite-sized pieces.
Sprinkle toasted sesame seeds on top of each slice.
Serve with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 20.6 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1610 mg | 34% | |
*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.
