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Veggie Sushi Roll
Sushi
Ingredients:
For the Sushi Rice:
- 195 g (1 cup) sushi rice
- 300 ml (1¼ cups) water
- 2 tbsp rice vinegar
- 1 tbsp sugar (optional)
- ½ tsp salt
For the Sushi Rolls:
- 4 sheets nori (seaweed)
- 1 ripe avocado, sliced
- 1 medium carrot, julienned
- ½ red bell pepper, thinly sliced
- ½ cucumber, julienned
- sesame seeds (optional, for garnish)
For Serving:
- soy sauce
- pickled ginger
- wasabi
Equipments:
- Bamboo sushi rolling mat (makisu)
- Rice paddle or spoon
- Small bowl of water (for sealing)
- Plastic wrap (to protect mat)
- Sharp knife
20 minutes or less
Soy-Free
Nut-Free
Meal Prep Friendly
Features:
20 minutes or less
Soy-Free
Nut-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Cook the Sushi Rice
Rinse 195 g (1 cup) sushi rice until water runs clear. Cook with 300 ml (1¼ cups) water in a covered pot over low heat for 15 minutes. Remove from heat and let steam covered for 10 minutes. While still warm, fold in 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt. Let cool to room temperature. - Prep the Fillings
Julienne 1 medium carrot, ½ red bell pepper, and ½ cucumber. Slice 1 ripe avocado. - Roll the Sushi
Place a sheet of nori shiny-side down on a bamboo mat or flat surface. Spread a thin, even layer of rice over ¾ of the nori, leaving a 2 cm (1 inch) strip uncovered at the top. Lay fillings in a horizontal line across the center of the rice. Using the mat, roll tightly from the bottom, pressing firmly as you go. Seal the edge with a dab of water. - Slice and Serve
Using a sharp wet knife, slice each roll into 8 equal pieces. Serve with soy sauce, pickled ginger, and wasabi.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
For added protein, you can include tofu as a variation. Use firm tofu, press out excess moisture, and slice it into thin strips before adding it to the roll. You can also lightly pan-fry the tofu with a splash of soy sauce for extra flavor.
Veggie Sushi Roll
4 Rolls (24-32 Pieces)
Prep 20 min
Cook 10 min
Ingredients:
For the Sushi Rice:
- 195 g (1 cup) sushi rice
- 300 ml (1¼ cups) water
- 2 tbsp rice vinegar
- 1 tbsp sugar (optional)
- ½ tsp salt
For the Sushi Rolls:
- 4 sheets nori (seaweed)
- 1 ripe avocado, sliced
- 1 medium carrot, julienned
- ½ red bell pepper, thinly sliced
- ½ cucumber, julienned
- sesame seeds (optional, for garnish)
For Serving:
- soy sauce
- pickled ginger
- wasabi
Features:
20 minutes or less
Soy-Free
Nut-Free
Meal Prep Friendly
Instructions:
- Cook the Sushi Rice
Rinse 195 g (1 cup) sushi rice until water runs clear. Cook with 300 ml (1¼ cups) water in a covered pot over low heat for 15 minutes. Remove from heat and let steam covered for 10 minutes. While still warm, fold in 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt. Let cool to room temperature. - Prep the Fillings
Julienne 1 medium carrot, ½ red bell pepper, and ½ cucumber. Slice 1 ripe avocado. - Roll the Sushi
Place a sheet of nori shiny-side down on a bamboo mat or flat surface. Spread a thin, even layer of rice over ¾ of the nori, leaving a 2 cm (1 inch) strip uncovered at the top. Lay fillings in a horizontal line across the center of the rice. Using the mat, roll tightly from the bottom, pressing firmly as you go. Seal the edge with a dab of water. - Slice and Serve
Using a sharp wet knife, slice each roll into 8 equal pieces. Serve with soy sauce, pickled ginger, and wasabi.
