Veggie Sushi Roll
Mains
What You’ll Need:
For the Sushi Rice:
🍚 1 cup sushi rice
💦 1 ¼ cups water
🫙 2 tbsp rice vinegar
🧂 1 tbsp sugar
🧂 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:
Nutrition:
*Nutrition information is a rough estimate.
How You’ll Make It
- Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot, bring it to a boil, then reduce to low, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved, and gently fold it into the rice. Let it cool.
- Prepare the Vegetables: Slice the avocado, carrot, bell pepper, and cucumber into thin strips.
- Assemble the Sushi Rolls: Place a sheet of nori on a bamboo sushi mat with the shiny side down. Spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge. Arrange the avocado, carrot, bell pepper, and cucumber in a horizontal line near the bottom of the rice. Roll tightly using the bamboo mat, applying gentle pressure to seal.
- Slice and Serve: Slice the roll into 6–8 pieces using a sharp knife, wiping the blade with a damp cloth between cuts. If desired, sprinkle sesame seeds on top. Serve with soy sauce, pickled ginger, and wasabi.
Substituttions
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
Ingredients:
For the Sushi Rice:
🍚 1 cup sushi rice
💦 1 ¼ cups water
🫙 2 tbsp rice vinegar
🧂 1 tbsp sugar
🧂 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:
Nutrition:
*Nutrition information is a rough estimate.
Instructions:
- Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot, bring it to a boil, then reduce to low, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved, and gently fold it into the rice. Let it cool.
- Prepare the Vegetables: Slice the avocado, carrot, bell pepper, and cucumber into thin strips.
- Assemble the Sushi Rolls: Place a sheet of nori on a bamboo sushi mat with the shiny side down. Spread an even layer of sushi rice over the nori, leaving about 1 inch at the top edge. Arrange the avocado, carrot, bell pepper, and cucumber in a horizontal line near the bottom of the rice. Roll tightly using the bamboo mat, applying gentle pressure to seal.
- Slice and Serve: Slice the roll into 6–8 pieces using a sharp knife, wiping the blade with a damp cloth between cuts. If desired, sprinkle sesame seeds on top. Serve with soy sauce, pickled ginger, and wasabi.
