Low FODMAP Vegan Cucumber Roll
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the rice
- 1 cup sushi rice
- 1 ¼ cups water
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
For the rolls
- 2 large english cucumbers
- 1 ripe avocado, pitted and thinly sliced
Ingredient noteA serving of up to about 1/3 of an avocado is low in FODMAPs. This recipe contains only about 1/4 of an avocado per serving, making it likely Low FODMAP. If you prefer to always avoid avocado, please tap it and change its rating to Red.
- 1 medium carrot, julienned
- 1 red bell pepper, julienned
Ingredient noteA serving of up to about 1/3 of a red bell pepper is low in FODMAPs. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
For serving
- 3 tbsp tamari
- 1 tsp toasted sesame oil
- 1 tsp sesame seeds (optional)
- pickled ginger, for serving (optional)
Instructions
- 1
Rinse the sushi rice in a fine-mesh strainer under cold water, swirling with your hand, until the water runs nearly clear, about 1–2 minutes. Combine the rinsed rice and 1 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes — do not lift the lid during this time.
- 2
While the rice steams, stir together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!