Vegetarian Sushi Rolls Recipe

sushi rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is high in protein and gluten-free.

nori sheets

🥗Healthier: rice paper

💰Cheaper: lettuce leaves

Rice paper is gluten-free and adds a different texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

wasabi

🥗Healthier: horseradish

💰Cheaper: mustard

Horseradish offers a similar heat.

Soak the rice in water for 30 minutes. Drain the rice and rinse thoroughly.

Cook according to package instructions either on the stove top or in a rice cooker.

While the rice is cooking, cut the English cucumber, carrot, cabbage, and avocado into long strips.

When the rice is done, put it into a bowl and combine with the sesame oil, rice vinegar, and salt.

Wrap a bamboo mat completely with plastic wrap. Lay down a nori sheet on top of it, shiny side down.

Spread about ¾ cup of the sticky rice onto the sushi mat, leaving about a ½-inch border at the top so you can seal the sushi roll.

Layer in the cucumber, carrot, cabbage, and avocado on the lower end of the mat towards you.

Using the mat, roll the nori, rice, and fillings in a complete turn, pressing tight with your fingers. Loosen the mat and repeat rolling. At the end, remove the mat and seal the ends together with water by wetting your fingers and rubbing them on the open edge.

Repeat the process with 2 more nori sheets.

Slice the sushi rolls and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens