Vegan Sushi Rolls with Avocado and Cucumber
Fresh, light, and ridiculously easy vegan sushi featuring creamy avocado, crunchy cucumber, and perfectly seasoned sushi rice wrapped in nori.
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 Rolls:
- 4 nori sheets
- 1 avocado thinly sliced
- 1 small cucumber julienned
- 1 small carrot julienned
- ½ cup red bell pepper thinly sliced
- 1 tbsp sesame seeds optional
For Serving:
- Soy sauce or tamari
- Pickled ginger
- Wasabi
Instructions
Step 1: Prepare the Sushi Rice
- Rinse the sushi rice under cold water until the water runs clear.
- In a pot, combine rice and water, then bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- Remove from heat and let sit, covered, for 10 minutes.
- In a small bowl, mix vinegar, sugar, and salt, then stir into the rice.
Step 2: Prep the Vegetables
- Slice the avocado, cucumber, carrot, and bell pepper into thin strips.
- Keep everything arranged for easy access when rolling.
Step 3: Assemble the Sushi Rolls
- Lay a nori sheet on the sushi mat, shiny side down.
- Spread a thin layer of rice over the nori, leaving a 1-inch border.
- Arrange avocado, cucumber, carrot, and bell pepper in a line near the bottom edge.
- Lift the sushi mat and roll tightly, applying gentle pressure.
- Seal the edge with a dab of water.
Step 4: Slice and Serve
- Use a sharp knife to slice the roll into six even pieces.
- Wipe the knife with a damp cloth between cuts for clean slices.
- Repeat with remaining ingredients.
- Sprinkle with sesame seeds and serve with soy sauce, wasabi, and ginger.