Vegan Veggie Sushi Rolls

Total time1 hr

Prep time30 min

Cook time20 min

4.9

(13)

These colorful rolls are packed with crisp cucumber, sweet carrot, creamy avocado, and vibrant red bell pepper — everything you want in a satisfying bite that also happens to look stunning on a platter. The seasoned sushi rice is the real foundation here, cooked low and slow then folded with rice vinegar, sugar, and salt until every grain is glossy and just slightly tangy. Rolling sushi at home can feel intimidating, but the step-by-step technique — wrapping your mat in plastic wrap, wetting your hands, leaving that bare nori border to seal the roll — makes the whole process genuinely approachable. Since every ingredient is whole and plant-based, there's no need to scrutinize labels for hidden dairy or eggs the way you might with store-bought rolls or restaurant versions. The recipe makes 8 full rolls, serving 4 generously, so it's a great option for a casual dinner spread or a weekend project with friends. Finish each plate with soy sauce, pickled ginger, and a little wasabi, and you've got a restaurant-quality experience built entirely from scratch in your own kitchen.

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Ingredients

4 servings

For the sushi rice

2 cups short-grain sushi rice
2 ¼ cups water
3 tbsp rice vinegar
1 tbsp sugar
1 tsp salt

For the rolls

8 sheets nori (dried seaweed)
1 medium cucumber, peeled, seeded, and cut into thin matchsticks
2 medium carrots, peeled and cut into thin matchsticks
2 ripe avocados, pitted, peeled, and sliced into thin strips
1 red bell pepper, seeded and cut into thin matchsticks
2 tbsp sesame seeds (optional)

For serving

soy sauce, for serving
pickled ginger, for serving
wasabi, for serving

Instructions

1
Rinse the sushi rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs nearly clear, about 1–2 minutes. Drain well.
2
Combine the rinsed rice and 2 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 the heat and let the rice steam, covered, for 10 minutes — do not lift the lid during this time.

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