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VEGAN SUSHI ROLLS
12

VEGAN SUSHI ROLLS

NUTRITION
HEALTHY RECIPES
Sep 15, 2024

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

  1. Prepare the Vegetables: Julienne put the cucumber and carrot into thin strips. Slice the avocado into even slices.
  1. Prepare the Sushi Rice: Cook the sushi rice according to the instructions. Allow it to cool slightly before assembling the rolls.
  1. 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.
  1. Add the Fillings: Layer the cucumber, carrot, and avocado slices horizontally across the middle of the rice.
  1. 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.
  1. 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.

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