Description
Vegan sushi is a plant-based twist on traditional Japanese sushi, using fresh vegetables, rice, and seaweed to create a flavorful, healthy dish that’s perfect for lunch, dinner, or snacking.
Ingredients
Units
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 5 sheets nori (seaweed)
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 avocado, sliced
- 1/2 red bell pepper, julienned
- 1/2 cup tofu, sliced into thin strips
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, optional
Instructions
- Rinse the sushi rice until the water runs clear. Combine rice and water in a pot, bring to a boil, then cover and simmer for 20 minutes. Remove from heat and let sit covered for 10 minutes.
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold into the cooked rice. Let the rice cool to room temperature.
- Place a sheet of nori on a bamboo sushi mat, shiny side down. Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top.
- Arrange a few strips of cucumber, carrot, avocado, bell pepper, and tofu across the center of the rice.
- Use the bamboo mat to tightly roll the sushi away from you, applying gentle pressure. Seal the edge with a bit of water.
- Use a sharp knife to slice the roll into bite-sized pieces. Repeat with remaining ingredients.
- Serve with soy sauce, pickled ginger, and wasabi if desired.
Notes
- Use a wet knife to cut the sushi rolls cleanly.
- Chill the tofu slightly for easier slicing.
- You can customize the fillings with any of your favorite vegetables.
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
