Introduction
Veggie Sushi Rolls are a great choice for a light lunch, dinner, or even a snack. They’re packed with fresh veggies and delicious sushi rice all wrapped up in nori, making each bite a tasty mix of flavors and textures. Give this recipe a go, and you’ll quickly see why Veggie Sushi Rolls are a hit with sushi fans everywhere.
Table of Contents
Ingredients
For the Sushi Rice:
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
For the Veggie Filling:
- 1 avocado, sliced
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 2-3 sheets nori (seaweed)
Optional Toppings & Sides:
- Soy sauce
- Pickled ginger
- Wasabi
- Sesame seeds
How to make veggie sushi roll (Instructions)
Make the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear to get rid of extra starch.
- Cook the rice with water in a rice cooker according to the instructions. If you don’t have a rice cooker, bring the rice and water to a boil in a saucepan. Then, reduce the heat to low, cover it, and let it simmer for about 20 minutes until the water is absorbed.
- While the rice is cooking, mix the rice vinegar, sugar, and salt in a small pan over low heat until the sugar and salt dissolve. Don’t let it boil.
- When the rice is done, transfer it to a big bowl and gently mix in the vinegar mixture. Let the rice cool to room temperature.
Prepare the Veggies:
- While the rice is cooling, slice the avocado, cucumber, carrot, and red bell pepper.
Make the Sushi Rolls:
- Put a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap.
- With wet hands, spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.
- Arrange the avocado, cucumber, carrot, and bell pepper strips horizontally across the rice.
- Carefully lift the edge of the bamboo mat closest to you and start rolling it away from you, pressing gently to keep the roll tight.
- Use a sharp knife to slice the roll into bite-sized pieces.
How to make Veggie Sushi Roll
Ingredients
For the Sushi Rice:
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
For the Veggie Filling:
- 1 avocado sliced
- 1 cucumber julienned
- 1 carrot julienned
- 1 red bell pepper thinly sliced
- 2-3 sheets nori seaweed
Optional Toppings & Sides:
- Soy sauce
- Pickled ginger
- Wasabi
- Sesame seeds
Instructions
Make the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear to get rid of extra starch.
- Cook the rice with water in a rice cooker according to the instructions. If you don’t have a rice cooker, bring the rice and water to a boil in a saucepan. Then, reduce the heat to low, cover it, and let it simmer for about 20 minutes until the water is absorbed.
- While the rice is cooking, mix the rice vinegar, sugar, and salt in a small pan over low heat until the sugar and salt dissolve. Don’t let it boil.
- When the rice is done, transfer it to a big bowl and gently mix in the vinegar mixture. Let the rice cool to room temperature.
Prepare the Veggies:
- While the rice is cooling, slice the avocado, cucumber, carrot, and red bell pepper.
Make the Sushi Rolls:
- Put a bamboo sushi mat on a flat surface and cover it with plastic wrap. Lay a sheet of nori, shiny side down, on the plastic wrap.
- With wet hands, spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.
- Arrange the avocado, cucumber, carrot, and bell pepper strips horizontally across the rice.
- Carefully lift the edge of the bamboo mat closest to you and start rolling it away from you, pressing gently to keep the roll tight.
- Use a sharp knife to slice the roll into bite-sized pieces.
Nutrition Table (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Carbohydrates | 44g |
| Protein | 4g |
| Fat | 5g |
| Fiber | 5g |
| Sodium | 300mg |
| Sugar | 4g |
Tips and Tricks
Keep Your Hands Wet: When handling the sushi rice, keep a small bowl of water nearby to dip your hands in. This prevents the rice from sticking to your hands and makes it easier to spread.
Use Fresh Veggies: Fresh vegetables will give your sushi rolls the best flavor and crunch. Make sure to slice them thinly so they roll up nicely.
Sharp Knife: Use a very sharp knife to cut the rolls. Wetting the knife slightly can also help you make clean cuts without squishing the rolls.
Don’t Overfill: It might be tempting to stuff your rolls with lots of veggies, but less is more. Overfilling makes it harder to roll and can cause the roll to fall apart.
Roll Tight: Apply gentle but firm pressure as you roll to keep everything tight. This helps the roll hold together when you cut it.
Cool Rice Properly: Make sure the rice is at room temperature before rolling. Hot rice can make the nori soggy and difficult to work with.
Practice Makes Perfect: Don’t worry if your first few rolls aren’t perfect. Sushi rolling is an art that gets easier with practice.
Try Different Fillings: Don’t be afraid to experiment with different veggies or add some tofu or mushrooms for variety.
Serve Immediately: Sushi is best enjoyed fresh. If you need to store it, wrap the rolls tightly in plastic wrap and refrigerate for up to a day.
Use a Sushi Mat: A bamboo sushi mat helps you roll the sushi tightly and evenly. If you don’t have one, you can use a clean kitchen towel as a substitute.
FAQ’s for veggie sushi roll
Can I use regular rice instead of sushi rice?
- It’s best to use sushi rice because it has the right stickiness and texture for making a veggie sushi roll. Regular rice might not hold together as well.
What can I use if I don’t have a bamboo sushi mat?
- You can use a clean kitchen towel wrapped in plastic wrap as a substitute for a bamboo sushi mat when rolling your veggie sushi roll.
How do I keep the nori from getting soggy?
- Make sure the sushi rice is cooled to room temperature before spreading it on the nori. Hot rice can make the nori soggy.
Can I prepare veggie sushi rolls in advance?
- Yes, but they are best enjoyed fresh. If you need to prepare them ahead of time, wrap the rolls tightly in plastic wrap and refrigerate for up to a day.
What are some other filling options for a veggie sushi roll?
- Besides avocado, cucumber, carrot, and bell pepper, you can try adding tofu, mushrooms, spinach, or pickled radish.
How do I prevent the rice from sticking to my hands?
- Keep a small bowl of water nearby and dip your hands in it before handling the sushi rice. This will prevent the rice from sticking to your hands while making the veggie sushi roll.
Is it necessary to use rice vinegar?
- Rice vinegar adds a traditional flavor to the sushi rice. If you don’t have it, you can use white vinegar as a substitute, but the flavor may be slightly different.
How do I ensure my veggie sushi roll is tight and doesn’t fall apart?
- Apply gentle but firm pressure while rolling and avoid overfilling the roll. Practice makes perfect, so don’t worry if it takes a few tries to get it right.
Can I make veggie sushi rolls gluten-free?
- Yes, ensure your soy sauce is gluten-free, and all other ingredients are naturally gluten-free. Most nori sheets are gluten-free, but it’s always good to check the label.
What dipping sauces go well with veggie sushi rolls?
- Soy sauce, tamari (for a gluten-free option), and ponzu sauce are great choices. You can also add a bit of wasabi or pickled ginger on the side for extra flavor.
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