Vegan Sushi Rolls Recipe

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 (makes approximately 4 rolls, 24-30 pieces)


Introduction

Vegan sushi rolls are a perfect combination of simplicity, healthiness, and vibrant flavors. Whether you’re a sushi enthusiast or a beginner, this recipe delivers delicious, plant-based sushi rolls with crisp vegetables wrapped in perfectly seasoned sushi rice and nori sheets. Serve these for a quick lunch, appetizer, or as part of a dinner spread—they’re sure to impress!


Ingredients

For the Sushi Rice:

  • 1 cup sushi rice
  • 1 1/4 cups water
  • 2 tbsp rice vinegar
  • 1 tbsp sugar (optional or substitute with maple syrup)
  • 1/2 tsp salt

For the Filling:

  • 1 medium carrot, julienned
  • 1 small cucumber, julienned (seedless or deseeded)
  • 1/2 avocado, sliced into strips
  • Optional: cooked sweet potato, thinly sliced; pickled radish or other vegetables

For Rolling:

  • 4 sheets of nori (seaweed)
  • Soy sauce, tamari, or coconut aminos for dipping
  • Wasabi and pickled ginger (optional)

Instructions

Step 1: Prepare the Sushi Rice

  1. Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for better texture.
  2. Add the rice and water to a pot, cover, and bring to a boil. Reduce the heat to low and simmer for 18-20 minutes, or until the water is absorbed.
  3. Remove from heat and let the rice sit, covered, for 10 minutes.
  4. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a wooden spoon or rice paddle. Let the rice cool to room temperature.

Step 2: Prep the Vegetables

  1. Julienne the carrot and cucumber into thin, even strips. For the avocado, slice it into thin strips as well.
  2. Optional: Blanch the carrots for 1-2 minutes in boiling water if you prefer a softer texture.

Step 3: Assemble the Rolls

  1. Place a sheet of nori, shiny side down, on a bamboo sushi mat (or a clean kitchen towel).
  2. Wet your hands with water to prevent sticking, then spread a thin, even layer of sushi rice over the nori, leaving about 1 inch at the top edge.
  3. Arrange the julienned carrot, cucumber, and avocado strips horizontally across the middle of the rice.
  4. Roll the sushi tightly away from you, using the mat to press and shape as you go. Seal the edge with a little water.

Step 4: Slice and Serve

  1. Use a sharp knife to slice each roll into 6-8 pieces. Wet the knife between cuts to prevent sticking.
  2. Arrange the slices on a plate and serve with soy sauce, wasabi, and pickled ginger.

Tips for Perfect Vegan Sushi Rolls

  • Rice Texture: Be patient with the rice. Properly seasoned and cooled sushi rice is key to authentic sushi.
  • Rolling Technique: Practice makes perfect! Don’t overfill the roll and use gentle, firm pressure while rolling.
  • Customization: Feel free to add other plant-based ingredients like tofu, bell peppers, or leafy greens for variety.
  • Make it Low-Carb: Swap sushi rice with cauliflower rice for a keto-friendly version.

Nutrition Information (Per Serving):

  • Calories: 200
  • Carbohydrates: 38g
  • Protein: 4g
  • Fat: 5g
  • Fiber: 3g