Description
These delicious vegetarian sushi rolls are filled with fresh vegetables and served with a soy dipping sauce. Perfect for a healthy snack or meal!
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 sheets nori (seaweed)
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 avocado, sliced
- Soy sauce for dipping
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker’s instructions or bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes until water is absorbed.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
- Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down.
- With wet hands, spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge.
- Arrange cucumber, carrot, and avocado slices in a line across the rice.
- Using the mat, start rolling the sushi tightly away from you, pressing gently to shape it into a roll.
- Seal the edge of the nori with a little water.
- Slice the sushi roll into 6-8 pieces with a sharp knife. Repeat with remaining ingredients.
- Serve with soy sauce for dipping.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 1
- Fat: 3
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: sushi recipes vegetarian, vegetarian sushi rolls, easy sushi recipe, healthy sushi, homemade sushi