Vegetarian Maki Rolls
Take your taste buds on a vibrant journey with these delightful **Vegetarian Maki Rolls**, a perfect fusion of fresh, colorful vegetables and seasoned sushi rice wrapped in umami-rich nori sheets. This recipe is ideal for sushi enthusiasts of all levels, featuring thinly sliced cucumber, carrot, creamy avocado, and crisp red bell pepper. The sushi rice is delicately seasoned with a tangy-sweet mixture of rice vinegar, sugar, and salt, enhancing the flavors of each bite. With just 40 minutes of prep time and step-by-step instructions, you'll be mastering the art of rolling sushi like a pro in no time! Serve these homemade vegetarian sushi rolls with soy sauce for dipping and enjoy a healthy, flavorful dish that’s perfect for lunch, dinner, or an impressive appetizer. Keywords: vegetarian sushi recipe, homemade maki rolls, easy sushi recipe, healthy sushi ideas.
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 0.25 cup Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 5 Nori sheets
- 1 Cucumber
- 1 Carrot
- 1 Avocado
- 0.5 Red bell pepper
- for serving Soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.
Place the rinsed rice and 2 cups of water in a rice cooker or pot and cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low and cover the pot. Simmer for 15 minutes, then remove from heat and let sit covered for 10 minutes.
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until the sugar and salt dissolve completely. Allow to cool slightly.
Transfer the cooked sushi rice to a large bowl, and gently fold in the vinegar mixture with a wooden spatula, being careful not to mash the rice. Fan the rice to cool it to room temperature.
Cut the cucumber, carrot, and red bell pepper into thin, matchstick-sized strips. Slice the avocado into thin strips as well.
Lay a bamboo sushi rolling mat on a clean surface, then place a sheet of nori on the mat, shiny side down.
Spread an even layer of sushi rice over the nori, leaving about 1 inch of the top edge uncovered for sealing the roll.
Arrange a few strips of cucumber, carrot, avocado, and red bell pepper across the center of the rice.
Using the bamboo mat, carefully roll the nori and rice over the fillings, applying gentle pressure to keep the roll tight and even.
Seal the roll by moistening the exposed edge of the nori with a little water and pressing it onto the roll.
Use a sharp knife to cut the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Repeat the process with the remaining ingredients.
Serve the vegetarian maki rolls with soy sauce for dipping.
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2757 mg | 120% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 19.8 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1564 mg | 33% | |
*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.
