Veggie Sushi Rolls
Veggie Sushi Rolls are vibrant, fresh Japanese-inspired rolls made with sticky seasoned sushi rice, crisp vegetables, creamy avocado, and nori seaweed. They make a delicious appetizer, lunch, or light dinner, served with soy sauce, wasabi, and pickled ginger.
Equipment
- Bamboo sushi rolling mat
- Sharp knife
- Rice cooker or saucepan
- Mixing Bowl
- Cutting board
- Plastic wrap (optional)
Ingredients
Sushi Rice
- 2 cups sushi rice (uncooked) short-grain rice
- 2 ½ cups water for cooking rice
- ½ cup rice vinegar
- 2 Tbsp granulated sugar
- 1 tsp salt for seasoning rice
Roll Fillings
- 1 large cucumber julienned
- 2 medium carrots julienned
- 2 avocados peeled and sliced
- 1 red bell pepper thinly sliced
- 6–8 nori sheets seaweed sheets for rolling
- soy sauce or tamari for serving
- wasabi paste optional for serving
- pickled ginger optional side
Instructions
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch, then combine with water in a rice cooker or saucepan and cook according to package directions. Let the cooked rice rest. ([turn0search1], [turn0search2])
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Drizzle the seasoned vinegar over the warm cooked rice and gently fold to combine. Let cool to room temperature. ([turn0search1], [turn0search2])
- Place a sheet of nori shiny side down on a bamboo sushi rolling mat covered with plastic wrap (optional to prevent sticking). ([turn0search1])
- Wet your hands to prevent rice from sticking, then spread a thin layer of cooled sushi rice evenly over the nori, leaving about an inch at the top edge without rice. ([turn0search1], [turn0search2])
- Arrange a line of cucumber, carrot, avocado, and red bell pepper horizontally across the center of the rice. Do not overfill. ([turn0search1], [turn0search2])
- Lift the edge of the mat closest to you and begin rolling over the filling, pressing gently but firmly to tighten the roll. Continue rolling until the nori seals against itself at the top edge. ([turn0search1], [turn0search2])
- Use a sharp, wet knife to slice the roll into bite-sized pieces. Repeat with remaining sheets and fillings. ([turn0search1], [turn0search2])
- Serve the veggie sushi rolls with soy sauce or tamari, wasabi paste, and pickled ginger on the side if desired. ([turn0search1], [turn0search2])
Notes
Veggie sushi rolls are made with seasoned short-grain sushi rice rolled in nori seaweed and filled with fresh vegetables like cucumber, carrots, avocado, and bell peppers. These rolls are customizable — you can add mango, pickled daikon, or tofu strips for extra flavor and texture. Serve with traditional condiments like soy sauce, wasabi, and pickled ginger. ([turn0search1], [turn0search2])