Veggie Sushi Rolls Recipe
Fresh, colorful, and easy-to-make sushi rolls packed with crisp veggies, creamy avocado, and seasoned rice, wrapped in nori.
Ingredients
For the Sushi Rice:
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
For the Rolls:
- 4 nori sheets
- ½ avocado sliced
- ½ cucumber julienned
- ½ carrot julienned
- ½ red bell pepper thinly sliced
- ¼ cup tofu strips optional
For Serving:
- Soy sauce
- Pickled ginger
- Wasabi
Instructions
- Prepare the Rice: Rinse sushi rice until water runs clear. Cook with water until tender. Stir in vinegar, sugar, and salt. Let it cool.
- Prep the Veggies: Slice the avocado, cucumber, carrot, and bell pepper into thin strips. Keep them ready for rolling.
- Assemble the Rolls: Place a nori sheet on a bamboo mat, shiny side down. Spread an even layer of rice, leaving 1 inch at the top.
- Add Fillings: Arrange veggies and tofu (if using) in a horizontal line near the bottom edge of the rice.
- Roll it Up: Using the bamboo mat, roll the sushi tightly while applying gentle pressure. Seal the edge with a little water.
- Slice & Serve: Cut the roll into bite-sized pieces using a sharp, damp knife. Serve with soy sauce, wasabi, and pickled ginger.
Notes
Nutritional Information (Per Serving)
- Calories: 220
- Total Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Vitamin A: 20%
- Folate: 15%
- Iron: 10%
- Potassium: 12%
- Magnesium: 8%
Tips for Perfect Sushi Rolls
- Use wet hands to prevent rice from sticking while spreading.
- Slice with a sharp knife dipped in water for clean cuts.
- Mix and match veggies for extra variety.