Vegan Veggie Sushi Rolls
Fresh, colorful, and ridiculously tasty vegan veggie sushi rolls with seasoned rice, crisp veggies, and avocado—all rolled up in nori like a pro.
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 4 nori sheets
- 1 small cucumber julienned
- 1 medium carrot peeled and julienned
- 1 ripe avocado sliced
- 1/2 red bell pepper thinly sliced
- 1 tbsp sesame seeds optional
- Soy sauce pickled ginger, wasabi (for serving)
Instructions
- Rinse sushi rice until the water runs clear. Cook with water over low heat until fluffy, about 15 minutes.
- In a bowl, combine rice vinegar, sugar, and salt. Mix it into the warm rice. Let it cool while you prep veggies.
- Place a sheet of nori on the bamboo mat, shiny side down. Spread 1/2 cup rice evenly, leaving top edge bare.
- Arrange avocado, cucumber, carrot, and bell pepper across the center. Sprinkle sesame seeds if you're feeling extra.
- Roll tightly using the mat. Press gently with each roll to make sure it sticks together like gossip in a group chat.
- Slice with a damp knife into 6 pieces. Repeat with remaining ingredients. Serve with soy sauce, ginger, and a dash of drama.
Notes
🧬 Nutritional Info (Per 6-piece serving)
- Calories: 170
- Total Fat: 5g
- Saturated Fat: 0.7g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
💪 Vitamins & Minerals (Per Serving)
- Vitamin C: 12%
- Vitamin A: 15%
- Folate: 9%
- Iron: 10%
- Magnesium: 6%
💁♀️ Flavor-Boosting Tips
- Drizzle with spicy vegan mayo if you're feeling bold.
- Add pickled radish or mango for a pop of surprise.
- Chill the rolls for 10 minutes before slicing for cleaner cuts.
- Mix a dash of sriracha in your soy sauce to level up the spice.
- Feeling fancy? Serve with chopsticks and pretend you're dining at a five-star plant-based sushi bar.