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How to Make Vegetarian Sushi Rolls
vegetable sushi rolls
Follow this method, and you’ll have sushi ready in no time. As always, I provide you with step-by-step instructions to ensure the process is smooth and enjoyable!
Ingredients
For the Sushi Rice:
2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
2 tbsp sugar
1 tsp salt
For the Rolls:
5-6 sheets of nori (seaweed)
1 avocado (sliced)
1 cucumber (julienned)
1 carrot (julienned)
1 bell pepper (thinly sliced)
Optional: cooked sweet potato, pickled radish, or cream cheese
For Serving:
Soy sauce
Pickled ginger
Wasabi
Before We Start
Replace: If you don’t have enough vegetables as listed, feel free to skip them or replace them with other ingredients of your choice.
Keep It Tight: Apply even pressure while rolling to avoid loose rolls.
Wet Hands: Wet your hands with water before handling sushi rice to prevent sticking.
Experiment with Fillings: Feel free to add your favorite ingredients like tofu, spinach, or mango for a fun twist.
Knife Care: Use a sharp knife for clean cuts and wipe it between each slice.
Practice Patience: The first roll might be tricky, but you’ll get better with practice!
We will go step by step so there’s no hassle. Sushi is a traditional Japanese dish made with Japanese crops, such as Koshihikari rice, but you can use short-grain rice instead. I’ll be using short-grain rice.
Instructions
Prepare Sushi Rice
Step 1: Take a pot and pour in 2 cups of rice (Koshihikari is commonly used for sushi, but you can use any other short-grain rice). Rinse the rice under cold water until the water runs clear. Add the rice and 2 ½ cups of water to a cooking pot (or cook it in a pressure cooker).
Step 2: While the rice is cooking, prepare the seasoning. In a separate small bowl, combine 1/4 cup of rice vinegar, 2 tbsp sugar, and 1 tsp salt. Stir until the sugar and salt dissolve.
Step 3: Once the rice is cooked, transfer it to a large bowl. Gently fold in the rice vinegar mixture. Allow the rice to cool to room temperature.
Prepare Vegetables
1 avocado (sliced)
1 cucumber (julienned)
1 carrot (julienned)
1 bell pepper (thinly sliced)
Prepare Sushi Rolls
Step 1: Lay a bamboo sushi mat on a flat surface. Cover it with plastic wrap to prevent sticking.
Step 2: Place a sheet of nori (shiny side down) on the mat.
Step 3: Spread a thin layer of rice over the nori, leaving about 1 inch of space at the top edge.
Step 4: Arrange your vegetables in a horizontal line, about 1 inch from the bottom edge.
Step 5: Use the bamboo mat to tightly roll the sushi from the bottom up. Apply gentle pressure as you roll. Seal the roll by wetting the top edge of the nori with a little water.
Final Step: Use a sharp knife to cut each roll into bite-sized pieces. Serve with soy sauce or pickled ginger.
How to Serve?
Here are simple steps to follow:
Take a bamboo sushi tray, a flat wooden platter, or a ceramic plate.
Arrange the rolls in your desired style.
Garnish with soy sauce served in a small dipping dish (usually available at home!). Pickled ginger helps cleanse the palate between bites.
Now you are done!
Alternative Tips & FAQs
What if we don't have seaweed? Don’t worry! There are alternative ideas that make sushi easier than ever. Check below for more recipes and helpful tips to make sushi faster and more convenient.
How to Make Vegetarian Sushi Rolls Without Seaweed
Ingredients
Rice: Sushi rice (or any sticky rice) – 1 cup
Vegetables: Carrots, cucumber, bell peppers, avocado, or any veggies you prefer
Rice Paper (as a substitute for seaweed, nori): Available in most grocery stores
Soy Sauce: For dipping
Optional: Pickled ginger or wasabi for extra flavor
Instructions
Prepare the rice as you would for traditional sushi rolls.
Prepare the veggies by slicing them into thin strips.
Prepare the rolls: Instead of seaweed, use rice paper.
How to use rice paper: Soak the rice paper in warm water for 5 seconds, just until it becomes pliable (not too soft). Then, place the soaked rice paper on a clean, flat surface.
Assemble the sushi roll as you normally would with nori.
Cut and serve with soy sauce, pickled ginger, or wasabi for extra flavor.
How to Make Vegetarian Sushi Rolls - Dave the Diver Style (with Easy Substitutes)
Ingredients
Sushi Rice: Same as above, but if you don’t have sushi rice, you can use any short-grain rice (e.g., Arborio rice) or even cooked quinoa for a twist.
Vegetables: A mix of carrots, cucumber, bell peppers, and avocado is great, but you can swap them with sweet potatoes, mushrooms, or zucchini.
Rice Paper: If you don’t have rice paper, a soft lettuce leaf can also serve as a wrap.
Soy Sauce: For dipping and extra flavor
Optional: Chili paste or hot sauce for a spicy kick
Instructions
Prepare the rice: Wash and rinse 1 cup of rice until clean. If using quinoa, cook it with a 1:1 water-to-quinoa ratio and add a pinch of salt.
Prepare the veggies: Slice them and cut them into long thin strips (a slicer can be helpful).
Use alternatives for rice paper: If you don’t have rice paper, a lettuce leaf or even a tortilla can be used for a fusion style.
Assemble the roll: Spread the rice, add the veggies, roll tightly, and slice.
Don’t forget to enjoy!
How to Make Quick Vegetarian Sushi Rolls at Home
Take 1 cup of sushi rice, rinse it with water until clean, then cook it in a pressure cooker or on the stove. While the rice is cooking, prepare the rice vinegar mixture by adding 1/4 cup of rice vinegar, salt, and 2 tbsp sugar in a small bowl. Stir until dissolved.
Prepare the vegetables: Slice 1 avocado, julienne 1 cucumber and 1 carrot, and thinly slice 1 bell pepper. To make the rolls, lay a bamboo sushi mat on a flat surface and cover it with plastic wrap to prevent sticking.
Place a sheet of nori, shiny side down, on the mat. Spread a thin layer of rice over the nori, leaving about 1 inch of space at the top edges. Arrange your vegetables in a horizontal line about 1 inch from the bottom edge of the rice.
Use the bamboo mat to tightly roll the sushi from the bottom up, applying gentle pressure. Seal the roll by wetting the top edge of the nori with a little water. Serve by cutting the roll into slices with a sharp knife. Clean the knife between slices for clean cuts.
Display the rolls on a dish with a side of soy sauce for dipping.
Enjoy your delicious vegetarian sushi rolls!
For more ideas, check out my other recipes:
P.S. Don’t forget to follow me on Pinterest for more recipes, tips, and ideas! Stay tuned.
FAQs
What is vegetarian sushi made of?
Vegetarian sushi is made from a variety of vegetables, sushi rice (often Koshihikari), and sometimes fruits like mango. Common vegetables used include carrots, avocado, cucumber, and bell peppers. The sushi can be wrapped in seaweed (nori), but a substitute like rice paper or even a lettuce leaf can also be used.
What vegetables are usually in sushi?
Common vegetables in sushi include carrots, spinach, avocado, cucumber, and bell peppers. You can also add sweet potatoes or mushrooms for a different texture.
Are veggie sushi rolls healthy?
Vegetarian sushi rolls are healthy as they are packed with fresh vegetables and are low in calories. When made with whole grains like quinoa, they become even more nutritious, offering fiber and healthy fats, especially from ingredients like avocado.
How to cut vegetables for sushi?
To cut vegetables for sushi rolls, aim for thin, matchstick-sized strips. This allows them to fit easily into the rolls and provides a good balance of flavors. Use a sharp knife for clean cuts.
Is vegetarian sushi halal?
Yes, vegetarian sushi is halal as it contains only plant-based ingredients. Just ensure that any condiments, like soy sauce, do not contain non-halal additives such as alcohol.
Can we make sushi with normal rice?
Traditional sushi is made with short-grain or sushi rice because it’s stickier and holds together better. However, if you don’t have sushi rice, you can use any sticky rice or even quinoa for a unique twist.
Can sushi be cooked or raw?
It depends on the ingredients. Vegetarian sushi is typically cooked in the sense that it has pre-cooked rice, but the vegetables are usually raw or lightly cooked.
Can I use basmati rice for sushi?
Basmati rice is not ideal for sushi because it is long-grain and doesn’t have the sticky texture needed for sushi. You can use it in a pinch, but sushi rice (or short-grain rice) is preferred for its texture and stickiness.
What is the ratio of rice to water for sushi?
The standard ratio for sushi rice is 1 cup of rice to 1.25 cups of water. After cooking, season the rice with rice vinegar, sugar, and salt for an authentic sushi flavor.
How long do veggie sushi rolls last?
Vegetarian sushi rolls are best eaten fresh but can last 1-2 days if stored in an airtight container in the refrigerator. The rice may lose its texture over time, so they are most enjoyable within 24 hours.