How to Make Vegan Sushi Rolls | Cucumber + Avocado

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein and fiber, while white rice is often less expensive.

nori sheets

💰Cheaper: rice paper

Rice paper is an alternative for rolling, though the flavor differs.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

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

avocado

🥗Healthier: mashed chickpeas

💰Cheaper: cooked sweet potato

Chickpeas add creaminess, while sweet potato is budget-friendly.

Rinse sushi rice under cold water until water runs clear.

Cook sushi rice according to package instructions, then let cool.

Mix rice vinegar and salt in a small bowl until dissolved.

Fold the vinegar mixture into the cooled rice gently.

Lay a nori sheet on a bamboo sushi mat, shiny side down.

Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.

Arrange cucumber, carrot, avocado, and bell pepper in a line across the rice.

Sprinkle sesame seeds over the vegetables for added flavor.

Using the mat, carefully roll the sushi away from you, tucking in the filling as you go.

Seal the edge of the nori with a little water to hold it together.

Slice the roll into bite-sized pieces with a sharp knife.

Serve with soy sauce, wasabi, and pickled ginger on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens