Vegetarian Classic Maki Sushi
Delight in the art of sushi-making with this Vegetarian Classic Maki Sushi recipe, a flavorful and visually stunning dish that will impress family and friends alike. Featuring perfectly seasoned sushi rice, crisp cucumber, sweet julienned carrot, and creamy avocado, this recipe brings together fresh, vibrant ingredients wrapped in umami-rich nori sheets. With easy-to-follow steps and only 30 minutes of prep time, it’s ideal for both sushi novices and seasoned chefs looking to create a meat-free masterpiece. Serve these elegant rolls with traditional accompaniments like pickled ginger, soy sauce, and a touch of wasabi for an authentic Japanese experience. Perfect for a light lunch, party platter, or weeknight dinner, these vegetarian maki rolls are a sushi lover’s dream come true! Keywords: vegetarian sushi, maki roll recipe, homemade sushi, easy sushi recipe, vegetarian Japanese cuisine.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 pieces nori sheets
- 0.5 whole cucumber
- 1 medium carrot
- 1 medium avocado
- for serving soy sauce
- for serving pickled ginger
- for serving wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Add the rinsed rice and 1.25 cups of water to a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and cover with a tight-fitting lid.
Simmer for 18-20 minutes or until the water is absorbed and rice is tender. Remove from heat and let sit, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Peel the carrot and use a julienne slicer or knife to cut the carrot and cucumber into thin strips. Pit and peel the avocado, then cut into thin slices.
Lay a bamboo sushi mat on a flat surface. Place one sheet of nori, shiny side down, on the mat.
With wet hands, spread about 3/4 cup sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Arrange a few strips of cucumber, carrot, and avocado across the center of the rice.
Roll the sushi tightly using the bamboo mat, starting from the bottom edge. Press gently to seal using the rice-free edge of the nori.
Repeat the process with the remaining nori sheets and fillings.
Using a sharp knife, slice each roll into 6-8 pieces. Clean the knife with a damp cloth between cuts.
Serve with soy sauce, pickled ginger, and wasabi.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1598 mg | 69% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 19.8 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1473 mg | 31% | |
*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.
