
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
- Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for better texture.
- 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.
- Remove from heat and let the rice sit, covered, for 10 minutes.
- 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
- Julienne the carrot and cucumber into thin, even strips. For the avocado, slice it into thin strips as well.
- Optional: Blanch the carrots for 1-2 minutes in boiling water if you prefer a softer texture.
Step 3: Assemble the Rolls
- Place a sheet of nori, shiny side down, on a bamboo sushi mat (or a clean kitchen towel).
- 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.
- Arrange the julienned carrot, cucumber, and avocado strips horizontally across the middle of the rice.
- 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
- Use a sharp knife to slice each roll into 6-8 pieces. Wet the knife between cuts to prevent sticking.
- 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