Ever since I mastered the art of homemade vegetarian sushi, my kitchen has never been the same—it’s like opening the gates to a sushi heaven that I’ve always been too intimidated to explore! 🍣✨
I enjoy crafting vegetarian sushi rolls; they’re not just tasty—they’re also nutrient-dense. The medley of creamy avocado, crunchy cucumber and carrot, and sweet red bell pepper wrapped in nori makes for a dish that’s not just rich in vitamins and healthy fats but also stunningly colorful.
And they couldn’t be more perfect for dipping in soy sauce with just a hint of wasabi.
Vegetarian Sushi Rolls Recipe Ingredients
- Sushi Rice: Provides carbohydrates for energy and a slightly sticky texture.
- Rice Vinegar: Adds a subtle tangy flavor, enhancing the taste of the rice.
- Avocado: Rich in healthy fats and provides a creamy texture.
- Cucumber: Low in calories, high in water content, offering a refreshing crunch.
- Carrot: Offers dietary fiber and natural sweetness, plus vibrant color.
- Nori: Contains essential minerals and provides an umami-rich flavor.
Vegetarian Sushi Rolls Recipe Ingredient Quantities
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 6 sheets nori (seaweed)
- 1 medium cucumber, julienned
- 1 large avocado, sliced
- 1 medium carrot, julienned
- 1/2 red bell pepper, julienned
- 1/4 cup pickled ginger
- Soy sauce, for serving
- Wasabi, for serving
How to Make this Vegetarian Sushi Rolls Recipe
1. Wash the sushi rice in cold water until the water runs clear. Place the rice in a saucepan with 2 1/2 cups of water and bring to a boil. Cover, lower the heat, and simmer for 18-20 minutes until the water is absorbed.
2. Take the rice off the heat and allow it to rest, still covered, for 10 minutes. In a bowl, combine rice vinegar, sugar, and salt and stir until everything is dissolved. Then, transfer the rice to a large bowl and fold in the vinegar mixture very gently. Finally, let the rice cool down to room temperature.
3. Lay a sheet of nori, shiny side down, on a bamboo sushi mat covered with plastic wrap. This is the first step to making sushi. Then, while it’s still warm, using your fingers moistened with water, spread a very thin layer of rice over the nori, leaving the top edge clear of rice. This recipe makes enough rice for about 4 sushi rolls.
4. Line up the cucumber, carrot, avocado, and red bell pepper in a neat row across the middle of the rice.
5. Pick up the edge of the mat closest to you and begin rolling the nori over the vegetables, keeping the fillings in place while rolling. Forming a tight roll takes a bit of practice. Try not to crush the roll when pressing the edges to seal.
6. Wet the outer edge of the nori with a small amount of water. This will help seal the roll. If you want to make more rolls, use the same method with the same or different ingredients.
7. Slice each roll into 6-8 pieces with a sharp knife dipped in water, wiping the knife with a damp cloth between cuts to maintain slicing integrity.
8. Place the sushi on a serving platter.
9. Accompany the sushi with little bowls of soy sauce and a dab of wasabi on the side for dipping.
10. Finish off your homemade vegetarian sushi rolls by adorning the platter with pickled ginger. Then, enjoy!
Vegetarian Sushi Rolls Recipe Equipment Needed
1. Measuring cup
2. Fine mesh strainer
3. Saucepan with a lid
4. Mixing bowl
5. Spoon or spatula (for mixing)
6. Large bowl
7. Bamboo sushi mat
8. Plastic wrap
9. Sharp knife
10. Cutting board
11. Small bowl (for dipping fingers in water)
12. Damp cloth (for wiping knife)
13. Serving platter
14. Small bowls (for soy sauce and wasabi)
FAQ
- Can I use brown rice instead of sushi rice?Although brown rice has the potential to be more healthful, it is not as sticky as sushi rice, which may make your rolls more difficult to assemble properly.
- How do I prevent the rice from sticking to my hands?Keep a bowl of water close at hand and make sure to wet your hands often while working to prevent the rice from sticking.
- What is the proper way to slice the rolls?Utilize a knife that is both sharp and wet to section the rolls. When I say to use a wet knife, I don’t mean to run it under the faucet just before you cut—although you are welcome to do that, too. It is better to dip the knife in a container of warm or hot water first.
- Can I add other vegetables or ingredients?Yes, ingredients like mango, tofu, or any other vegetables you enjoy may be added.
- How do I store leftover sushi rolls?Tightly wrap them in plastic wrap and stash them in the fridge. They are best consumed within a day.
- What can I do if I don’t have a sushi mat?A clean kitchen towel with a sheet of plastic wrap on top can take the place of a sushi mat.
- Is it necessary to use sugar in the rice seasoning?Vinegar’s acidity is balanced by the sugar, but you can omit it or adjust it to your taste.
Vegetarian Sushi Rolls Recipe Substitutions and Variations
1/4 cup rice vinegar: Substitute with apple cider vinegar or white wine vinegar.
6 sheets nori (seaweed) \
Soy paper \
or omit for a sushi bowl presentation.
(use as a sushi wrapper)
1 medium cucumber. Substitute with zucchini or use extra carrot for a similar crunch.
1 large avocado: Replace with hummus or omit for a lighter version.
1/2 red bell pepper: Substitute with yellow bell pepper or with radishes, cut into matchsticks, for a peppery kick.
Pro Tips
1. Perfect Rice Texture: When washing the sushi rice, use a gentle swirling motion and rinse until the water runs clear. This removes excess starch and helps achieve the ideal sticky, yet separated texture for the sushi rice.
2. Rice Mixing Technique: When folding the vinegar mixture into the cooked rice, use a wooden spoon or spatula and a slicing motion to prevent crushing the rice grains. This technique ensures that the rice stays fluffy and well-seasoned.
3. Consistent Rolling: To maintain even pressure while rolling, use the bamboo mat to help apply uniform tension. This helps create a tightly packed and well-formed sushi roll, which makes slicing easier and more visually appealing.
4. Knife Tips: Use a very sharp knife to slice the rolls, and moisten the knife blade with water before each cut. This prevents the rice from sticking and allows for clean, precise slices.
5. Presentation Flair: Arrange the sliced sushi rolls on the platter with a variety of colorful vegetable garnishes, such as cucumber and carrot matchsticks or thin avocado slices, for an eye-catching presentation.
Vegetarian Sushi Rolls Recipe
My favorite Vegetarian Sushi Rolls Recipe
Equipment Needed:
1. Measuring cup
2. Fine mesh strainer
3. Saucepan with a lid
4. Mixing bowl
5. Spoon or spatula (for mixing)
6. Large bowl
7. Bamboo sushi mat
8. Plastic wrap
9. Sharp knife
10. Cutting board
11. Small bowl (for dipping fingers in water)
12. Damp cloth (for wiping knife)
13. Serving platter
14. Small bowls (for soy sauce and wasabi)
Ingredients:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 6 sheets nori (seaweed)
- 1 medium cucumber, julienned
- 1 large avocado, sliced
- 1 medium carrot, julienned
- 1/2 red bell pepper, julienned
- 1/4 cup pickled ginger
- Soy sauce, for serving
- Wasabi, for serving
Instructions:
1. Wash the sushi rice in cold water until the water runs clear. Place the rice in a saucepan with 2 1/2 cups of water and bring to a boil. Cover, lower the heat, and simmer for 18-20 minutes until the water is absorbed.
2. Take the rice off the heat and allow it to rest, still covered, for 10 minutes. In a bowl, combine rice vinegar, sugar, and salt and stir until everything is dissolved. Then, transfer the rice to a large bowl and fold in the vinegar mixture very gently. Finally, let the rice cool down to room temperature.
3. Lay a sheet of nori, shiny side down, on a bamboo sushi mat covered with plastic wrap. This is the first step to making sushi. Then, while it’s still warm, using your fingers moistened with water, spread a very thin layer of rice over the nori, leaving the top edge clear of rice. This recipe makes enough rice for about 4 sushi rolls.
4. Line up the cucumber, carrot, avocado, and red bell pepper in a neat row across the middle of the rice.
5. Pick up the edge of the mat closest to you and begin rolling the nori over the vegetables, keeping the fillings in place while rolling. Forming a tight roll takes a bit of practice. Try not to crush the roll when pressing the edges to seal.
6. Wet the outer edge of the nori with a small amount of water. This will help seal the roll. If you want to make more rolls, use the same method with the same or different ingredients.
7. Slice each roll into 6-8 pieces with a sharp knife dipped in water, wiping the knife with a damp cloth between cuts to maintain slicing integrity.
8. Place the sushi on a serving platter.
9. Accompany the sushi with little bowls of soy sauce and a dab of wasabi on the side for dipping.
10. Finish off your homemade vegetarian sushi rolls by adorning the platter with pickled ginger. Then, enjoy!