Veggie Sushi Roll
Elevate your sushi game with these vibrant, homemade Veggie Sushi Rolls—a fresh and flavorful take on a Japanese classic! Perfectly seasoned sushi rice is layered onto crisp nori sheets, then filled with a medley of colorful, nutrient-packed vegetables, including julienned carrot, cucumber, ripe avocado, and sweet red bell pepper. Rolled to perfection with the help of a bamboo mat, these bite-sized delights offer the ideal balance of creamy, crunchy, and savory textures. Pair your rolls with traditional accompaniments like soy sauce, pickled ginger, and a touch of fiery wasabi for an authentic experience. Ready in just 40 minutes and crafted from wholesome ingredients, this recipe is an excellent choice for light lunches, appetizers, or a fun hands-on dinner. Whether you’re a sushi pro or a beginner, these veggie sushi rolls are guaranteed to impress—no seafood required!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 4 sheets Nori sheets
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 1 ripe Avocado, sliced
- 0.5 medium Red bell pepper, julienned
- for serving Soy sauce
- for serving Pickled ginger
- for serving Wasabi
Instructions
Rinse the sushi rice in a fine mesh strainer under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
Combine the rinsed rice and 1.25 cups of water in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is tender.
Remove the saucepan from the heat but keep it covered. Let the rice steam for an additional 10 minutes.
In a small saucepan, combine rice vinegar, sugar, and salt. Heat on low, stirring constantly until the sugar and salt dissolve completely. Do not bring to a boil.
Transfer the hot rice to a large mixing bowl and gently fold in the vinegar mixture using a wooden spoon. Be careful not to mash the rice. Allow the rice to cool to room temperature.
Place a bamboo sushi mat on a clean surface with a piece of plastic wrap over it. Lay one sheet of nori, shiny side down, on the plastic-covered mat.
With wet hands, spread a thin, even layer of the cooled sushi rice over the nori, leaving about an inch of the nori free at the top edge.
Arrange a small portion of carrot, cucumber, avocado, and red bell pepper strips horizontally across the center of the rice.
Lift the edge of the bamboo mat closest to you, and carefully start rolling it away from you, pressing gently to shape the roll firmly. When you reach the uncovered edge of the nori, moisten it slightly with water to seal the roll.
With a sharp knife, slice each roll into 6-8 bite-sized pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Repeat the assembly process with the remaining ingredients to create more rolls.
Serve the veggie sushi rolls with soy sauce, pickled ginger, and wasabi. Enjoy your homemade veggie sushi!
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1606 mg | 70% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 21.6 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1558 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.
