VEGAN SUSHI ROLLS
Vegan Sushi Rolls are a simple and nutritious way to enjoy sushi without fish. These rolls feature creamy avocado, crunchy cucumber and carrot, and perfectly cooked sushi rice, all wrapped in a sheet of nori (seaweed). The fresh, vibrant flavours combine beautifully, making this dish an excellent option for a light lunch, snack, or appetiser. Served with soy sauce for dipping, this sushi is vegan-friendly and rich in fibre and essential nutrients. It’s quick to make, delicious, and satisfying for sushi lovers looking for a plant-based alternative.
RECIPE CATEGORY
Lunch, Dinner, Snack, Appetisers
SERVING SIZE
1 serving
CUISINE
Japanese, Asian
PREPARATION / TECHNIQUES
No-Cook, One-Pot Wonders
OCCASION / HOLIDAY
Picnic, Quick Lunch, Summer, Spring, Weeknight Dinner, Super Bowl
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Healthy, High Fibre, Gluten-Free, Low Cholesterol, Quick & Easy, Organic
DISH TYPE
Sushi, Snack, Appetiser
INGREDIENTS FOR VEGAN SUSHI ROLLS
- 1 sheet nori (seaweed)
- 1/4 cup sushi rice, cooked
- 1/4 cucumber, julienned
- 1/4 carrot, julienned
- 1/4 avocado, sliced
- 1 tbsp soy sauce
FULL NUTRITIONAL INFORMATION
- Calories: 180
- Protein: 4g
- Carbohydrates: 32g
- Fibre: 5g
- Fat: 6g
- Saturated Fat: 1g
- Sodium: 400mg
- Sugars: 2g
PREPARATION FOR VEGAN SUSHI ROLLS
- Prepare the Vegetables: Julienne put the cucumber and carrot into thin strips. Slice the avocado into even slices.
- Prepare the Sushi Rice: Cook the sushi rice according to the instructions. Allow it to cool slightly before assembling the rolls.
- Assemble the Sushi Roll: Place the nori sheet, shiny side down, on a bamboo sushi mat or a clean, flat surface. Spread the sushi rice evenly across the nori, leaving a 1-inch border at the top.
- Add the Fillings: Layer the cucumber, carrot, and avocado slices horizontally across the middle of the rice.
- Roll the Sushi: Using the bamboo mat, gently roll the nori away from you, tucking in the filling as you roll. Wet the edge of the nori with a bit of water to seal the roll.
- Slice and Serve: Use a sharp knife to slice the roll into bite-sized pieces. Serve with soy sauce on the side for dipping.
PREP TIME
10 minutes
COOKING TIME
10 minutes (for sushi rice)
TIPS FOR VEGAN SUSHI ROLLS
- Wet your hands with water before handling the sushi rice to prevent it from sticking.
- Use a sharp knife to slice the sushi rolls cleanly, wiping it with a damp cloth between cuts.
- If you prefer firmer sushi, let the rolls chill in the fridge for 10-15 minutes before slicing.
VARIATIONS
- Add pickled ginger or wasabi for a spicier sushi experience.
- Include other vegetables like bell peppers, spinach, or radish for added texture and flavour.
- Swap soy sauce for tamari to make the dish gluten-free.
- Add marinated tofu strips or a sprinkle of sesame seeds for extra protein.
PREPPING AND STORAGE
- Fridge: Store leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours. Keep them wrapped tightly to prevent the nori from becoming soggy.
- Freezer: We don’t recommend freezing it, as the texture of the rice and vegetables may change after thawing.