Veggie Sushi
Elevate your plant-based dining experience with this vibrant Veggie Sushi recipe, a delightful combination of fresh, crunchy vegetables and perfectly seasoned sushi rice rolled in sheets of nori. This homemade sushi features julienned cucumber, carrot, creamy avocado, and sweet red bell pepper, delivering a harmonious balance of textures and flavors in every bite. A mix of rice vinegar, sugar, and salt perfectly seasons the sushi rice, creating an authentic touch that pairs beautifully with the sesame-seed topping. Whether you’re new to sushi rolling or a seasoned pro, our step-by-step instructions make this recipe approachable for all. Serve with soy sauce, wasabi, and pickled ginger for a true restaurant-quality experience right at home. Ideal for a healthy lunch, dinner, or snack, this veggie sushi is a delicious, nutrient-packed option that will impress your taste buds and your guests.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 5 pieces Nori sheets
- 1 medium Cucumber
- 1 medium Carrot
- 1 large Avocado
- 1 medium Red bell pepper
- 1 tablespoon Sesame seeds
- Soy sauce
- Wasabi
- Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer the rice for 15 minutes. Remove from heat and let it stand, covered, for an additional 10 minutes.
While the rice is cooking, in a small bowl, mix the rice vinegar, sugar, and salt until fully dissolved.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a spatula. Allow it to cool to room temperature.
Prepare the vegetables: Julienne the cucumber, carrot, avocado, and red bell pepper into thin strips.
Lay a bamboo sushi mat on a flat surface, then place a piece of plastic wrap on top and a nori sheet over it, shiny side down.
Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange a few pieces of cucumber, carrot, avocado, and red bell pepper horizontally across the center of the rice-covered nori.
Using the bamboo mat as a guide, carefully roll the sushi away from you, applying gentle pressure to keep the roll firm.
Seal the edge of the nori by moistening it slightly with water and pressing tightly.
Using a sharp knife, slice the roll into six even pieces. Wipe the knife with a damp cloth between cuts to prevent sticking.
Repeat the process with the remaining ingredients to make additional rolls.
Sprinkle sesame seeds over the finished rolls for extra flavor and crunch.
Serve the veggie sushi with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1635 mg | 71% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 25.2 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2120 mg | 45% | |
*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.
