Vegetarian Classic Sushi Hand Roll
Experience the vibrant flavors of Japan with this **Vegetarian Classic Sushi Hand Roll** recipe, a delightful twist on the beloved hand roll tradition. Made with perfectly seasoned sushi rice, crisp cucumber, sweet carrot, and creamy avocado, these hand rolls are wrapped in nutrient-rich nori for a stunning combination of textures and flavors. This fuss-free recipe is ideal for home cooks, requiring just 20 minutes of prep and 20 minutes of cooking time. Perfect for entertaining or as a fun family meal, these sushi hand rolls are customizable, healthy, and naturally gluten-free when paired with tamari instead of soy sauce. Serve them with your favorite condiments like wasabi, pickled ginger, and soy sauce for an authentic dining experience. Whether you're new to sushi-making or a seasoned pro, these crowd-pleasing hand rolls are sure to impress!
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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
- 4 sheets nori sheets
- 0.5 medium cucumber
- 0.5 medium carrot
- 1 medium avocado
- as needed soy sauce
- as needed pickled ginger
- as needed wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and ensures the rice won't be too sticky.
In a medium saucepan, combine the rinsed sushi rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes, or until the rice is cooked and water is absorbed.
While the rice cooks, prepare the sushi vinegar by mixing the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are dissolved.
Let the cooked rice cool slightly, then fold in the sushi vinegar gently with a wooden spoon or rice paddle. Set aside to cool to room temperature.
Cut the cucumber, carrot, and avocado into thin strips. They should be about the same length for easy rolling.
To assemble the hand rolls, lay a sheet of nori on a flat surface, shiny side down. If the nori is too large, you can cut it in half for smaller rolls.
Wet your hands to prevent sticking. Take about 1/4 cup of sushi rice and spread it gently over the lower third of the nori sheet, leaving some space at the bottom and sides.
Arrange a few strips of cucumber, carrot, and avocado diagonally across the rice.
Fold the bottom left corner of the nori over the filling, rolling it into a cone shape. Seal the edge of the nori with a few grains of rice.
Repeat the process with the remaining nori sheets and ingredients.
Serve immediately with soy sauce, pickled ginger, and wasabi paste on the side.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4942 mg | 215% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 35.8 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1423 mg | 30% | |
*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.
