Vegetarian Sushi Rolls
Discover the art of crafting perfect Vegetarian Sushi Rolls with this vibrant and healthy recipe! Ideal for sushi enthusiasts or plant-based eaters, these rolls are packed with fresh, colorful vegetables like cucumber, carrot, avocado, and red bell pepper, all wrapped in seasoned sushi rice and crisp nori sheets. With a balance of tangy rice vinegar and a touch of sweetness, the sushi rice sets the stage for flavors to truly shine. Rolling these homemade sushi rolls is easier than you think, thanks to a bamboo mat, and the result is restaurant-quality sushi perfect for appetizers, light lunches, or even party platters. Serve with soy sauce, pickled ginger, and a kick of wasabi for an authentic experience that’s both nutritious and satisfying. Whether you're a sushi pro or just getting started, this vegetarian recipe is a must-try for its simplicity, taste, and visual appeal.
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Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 3 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 sheets Nori sheets
- 1 large Cucumber
- 1 large Carrot
- 1 large Avocado
- 1 large Red bell pepper
- for serving Soy sauce
- for serving Pickled ginger
- for serving Wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear, then drain thoroughly.
Combine the rice and water in a medium saucepan and bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender.
Remove the rice from heat and let it sit covered for 10 minutes.
In a small bowl, combine the rice vinegar, sugar, and salt, stirring until the sugar is dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture, using a wooden spoon or rice paddle, until well incorporated. Allow the rice to cool to room temperature.
Peel the cucumber and carrot, then slice them, along with the red bell pepper and avocado, into thin, long strips about 1/4 inch thick.
Place a bamboo sushi mat on a flat surface and top with a sheet of nori, shiny side down.
Wet your hands with water, grab about 3/4 cup of prepared sushi rice, and spread it evenly over the nori, leaving a 1-inch border on the top edge.
Arrange a few strips of cucumber, carrot, avocado, and red bell pepper horizontally across the middle of the rice.
Carefully lift the edge of the bamboo mat closest to you, rolling it over the filling tightly until the sushi is completely rolled and sealed.
Use a sharp knife to cut the roll into 6-8 equal pieces, wiping the blade with a damp cloth between cuts to keep it clean.
Repeat the rolling process with the remaining ingredients.
Serve the sushi rolls with soy sauce, pickled ginger, and a small dab of wasabi for dipping and garnish.
Nutrition Facts
Calories |
1026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2831 mg | 123% | |
| Total Carbohydrate | 172.1 g | 63% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 42.6 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2513 mg | 53% | |
*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.
