Vegetarian Classic Sushi Rolls
Discover the art of making fresh, homemade *Vegetarian Classic Sushi Rolls*—a vibrant, plant-based twist on traditional sushi that’s both delicious and simple to prepare! This recipe features perfectly seasoned sushi rice, delicately rolled in nori sheets and stuffed with crisp cucumber, creamy avocado, and sweet julienned carrot for a medley of textures and flavors. Using a bamboo sushi mat, you'll master the rolling technique in no time. Serve with soy sauce, wasabi, and pickled ginger for an authentic Japanese dining experience. Perfect for a light lunch, appetizer, or party platter, these sushi rolls are as fun to make as they are to eat. Whether you're new to sushi or a seasoned pro, this recipe is an easy and satisfying way to bring restaurant-quality vegetarian sushi to your table!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 1 tablespoon Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 sheets Nori sheets
- 1 medium Cucumber
- 1 medium Avocado
- 1 medium Carrot
- As needed for serving Soy sauce
- As needed for serving Wasabi paste
- As needed for serving Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the rice cooker's instructions. If using a stovetop, bring the rice to a boil, then cover and simmer for 15-18 minutes.
While the rice is cooking, mix together the rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, transfer it to a large wooden or glass bowl. Pour the rice vinegar mixture over the rice and gently fold the rice with a spatula or a wooden paddle while fanning it to cool quickly. This will give the rice its signature sticky and glossy texture.
While the rice is cooling, prepare the vegetable fillings. Peel and slice the cucumber into thin, long strips. Halve the avocado, remove the pit, and slice the flesh into strips. Peel and julienne the carrot into matchstick-sized pieces.
Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down.
With damp hands to prevent sticking, spread a thin, even layer of sushi rice over two-thirds of the nori sheet, leaving the top third free of rice.
Lay a few strips of cucumber, avocado, and carrot across the center of the rice horizontally, about an inch from the bottom of the nori sheet.
Lift the edge of the bamboo mat closest to you and begin rolling it up and over the vegetables, tucking the ingredients under firmly while rolling. Continue rolling until you reach the rice-free edge of the nori.
Apply a little water on the edge of the nori to seal the roll.
With a sharp knife, cut the roll into 6-8 equal pieces. Wipe the knife with a damp cloth between cuts to keep it clean and ensure sharp slices.
Repeat the rolling and cutting process with the remaining nori sheets and fillings.
Serve the sushi rolls with soy sauce, wasabi paste, and pickled ginger on the side.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3359 mg | 146% | |
| Total Carbohydrate | 185.2 g | 67% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 33.7 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1616 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.
