Name: Vegan Veggie Sushi Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 1 h
Yield: 4
Cuisine: Japanese
Ingredients: 1 cup sushi rice; 1 ½ cups water; 2 tbsp rice vinegar; 1 tbsp sugar; ½ tsp salt; 4 nori sheets; 1 avocado, sliced; 1 medium carrot, julienned; 1 cucumber, julienned; 1 red bell pepper, julienned; Handful of sprouts; 2 tbsp toasted sesame seeds; Soy sauce or tamari, for serving

These vibrant Vegan Veggie Sushi Rolls are a delightful, healthy dinner option. Packed with fresh vegetables, creamy avocado, and a savory sesame rice base, they’re the perfect combination of flavor, texture, and nutrition. With simple steps, they’re ideal for beginners, making a wholesome meal or snack that’s both satisfying and beautiful.

Recipe Tips and Tricks

Roll Tight, but Not Too Tight: When rolling, apply gentle, even pressure to keep everything intact without breaking the nori.
Use a Bamboo Mat: A sushi rolling mat simplifies the process, but parchment paper works as a substitute.
Moist Hands for Sticky Rice: Keep a small bowl of water nearby to prevent the rice from sticking to your fingers.
Fresh Veggies are Key: Use crisp, fresh vegetables for the best taste and texture.
Chill Before Slicing: Let the rolls rest in the fridge for a few minutes for easier slicing.

Why You’ll Love This Recipe

This recipe is a game-changer for those seeking a light yet flavorful dinner. It’s perfect for meal prep, customizable to suit your favorite vegetables, and packed with nutrients. Even if you’re new to making sushi, this easy recipe walks you through step by step. You’ll love the balance of creamy avocado, crunchy vegetables, and savory sesame rice, making every bite a delight. Plus, it’s a fun, hands-on meal that brings joy to the kitchen.

Yield: 4 servings

Vegan Veggie Sushi Rolls

Fresh, vibrant vegan veggie sushi rolls packed with crunchy vegetables, creamy avocado, and seasoned sesame rice. Perfect healthy dinner!

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

1 cup sushi rice
1 ½ cups water
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
4 nori sheets
1 avocado, sliced
1 medium carrot, julienned
1 cucumber, julienned
1 red bell pepper, julienned
Handful of sprouts
2 tbsp toasted sesame seeds
Soy sauce or tamari, for serving

Instructions

Cook the Rice: Rinse sushi rice under cold water until the water runs clear. Combine rice and water in a pot, bring to a boil, then simmer for 20 minutes. Remove from heat and let rest, covered, for 10 minutes. Stir in rice vinegar, sugar, and salt. Let cool slightly.
Prepare the Veggies: Julienne the carrot, cucumber, and bell pepper. Slice the avocado. Keep the ingredients within easy reach for assembly.
Set Up Your Rolling Station: Place a bamboo mat or parchment paper on a clean surface. Lay a nori sheet shiny side down.
Assemble the Rolls: Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Arrange avocado slices and julienned vegetables in a line near the bottom edge.
Roll and Seal: Using the mat, roll the nori tightly around the filling, applying gentle pressure. Seal the edge with a dab of water.
Slice the Rolls: Use a sharp knife to slice each roll into bite-sized pieces, wiping the blade with a damp cloth between cuts.
Serve: Arrange on a platter, sprinkle with sesame seeds, and serve with soy sauce or tamari.

Notes

Always use a sharp knife for clean cuts.
Experiment with different vegetable combinations to find your favorite mix.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 205Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 853mgCarbohydrates 27gFiber 5gSugar 8gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Sushi Rice: Short-grain or medium-grain rice is ideal for the sticky texture. Season it with rice vinegar, sugar, and salt for authentic flavor.
Nori Sheets: Choose high-quality seaweed sheets for the best taste and durability when rolling.
Avocado: Adds creaminess and healthy fats. Ensure it’s ripe but firm for easy slicing.
Vegetables: Opt for vibrant colors and varied textures, such as julienned carrots, cucumber, bell peppers, and sprouts.
Sesame Seeds: Toasted sesame seeds add a nutty flavor and subtle crunch.
Soy Sauce or Tamari: Use tamari for a gluten-free option to serve with the rolls.

Variations and Substitutions

Protein Boost: Add marinated tofu, tempeh, or edamame for extra protein.
Sauce Upgrade: Include spicy mayo (vegan), hoisin sauce, or sriracha for dipping.
Low-Carb Option: Swap sushi rice for cauliflower rice.
Rainbow Rolls: Use purple cabbage, yellow bell peppers, and red radishes for a colorful twist.
Gluten-Free: Ensure all condiments, like soy sauce, are gluten-free.
Grain-Free: Substitute nori sheets with thinly sliced cucumber or zucchini ribbons for wrapping.

Storage Options

Store leftover sushi rolls in an airtight container in the fridge for up to 24 hours. For best freshness, wrap individual rolls in plastic wrap before storing. Avoid freezing, as the rice and veggies lose texture upon thawing.