Easy Vegetarian Sushi Recipe – Cucumber, Carrot & Avocado Rolls

Last Updated on 2 months by Neha Deshmukh

Easy Vegetarian Sushi Recipe – Cucumber, Carrot & Avocado Rolls

Hey everyone! If you’ve ever been a little intimidated by sushi, this recipe is for you. I remember the first time I tried making sushi – it felt like a real challenge! But trust me, these vegetarian rolls are surprisingly easy to put together, and absolutely delicious. They’re perfect for a light lunch, a fun dinner party, or just a satisfying snack. Let’s get rolling!

Why You’ll Love This Recipe

This isn’t just a sushi recipe, it’s your gateway to sushi making! It’s a fantastic way to get comfortable with the basics, and it’s packed with fresh, crunchy veggies. Plus, it’s completely vegetarian – though you can easily add cooked shrimp or salmon if you like. It’s a fun, interactive meal that’s sure to impress.

Ingredients

Here’s what you’ll need to make these vibrant veggie rolls:

• 2 cups cooked sushi rice
• 2 roasted nori sheets
• 2 medium carrots, sliced in strips
• 1 large avocado, sliced
• 1/2 medium cucumber, sliced in thin strips
• To sprinkle: black sesame seeds
• To serve: soy sauce, wasabi, ginger

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results!

Sushi Rice: This is the foundation of good sushi. Short-grain Japanese rice is best – it has the right starch content to get that lovely sticky texture. About 300g of uncooked rice will yield 2 cups cooked. Don’t skip the seasoning with rice vinegar, salt, and sugar – it’s what makes it sushi rice!

Nori Sheets: These dried seaweed sheets are what hold everything together. Look for good quality nori – it should be dark green and have a slightly shiny appearance. They’re usually sold in packs of 10.

Black Sesame Seeds: These add a lovely nutty flavour and a beautiful visual touch. They’re a staple in Japanese cuisine and are a great source of healthy fats. Plus, they just look so pretty sprinkled on top!

Step-By-Step Instructions

Alright, let’s make some sushi!

1. First, prepare your sushi rice according to the package instructions and let it cool completely. This is important – warm rice will make the nori soggy.
2. Once cooled, gently mix the rice with vinegar, salt, and sugar as per sushi rice guidelines. Don’t overmix, you want to keep the grains intact.
3. Place a nori sheet on a bamboo mat (this is a lifesaver!). Spread about ¾ cup of rice evenly over the nori, leaving a 1-inch border at the top. Wetting your hands with water helps prevent the rice from sticking.
4. Now for the fun part! Arrange thin slices of cucumber, carrot, and avocado in the center of the rice. Don’t overfill – you need to be able to roll it up!
5. Using the bamboo mat, start rolling the nori tightly over the filling, pressing firmly to secure the shape. Think of it like rolling a burrito!
6. Continue rolling to seal the edge, and then gently shape the log using a little pressure.
7. Using a sharp, wet knife, slice the roll into 8 pieces, wiping the blade after each cut. This prevents sticking and gives you clean slices.
8. Repeat with the remaining ingredients to make more delicious rolls.
9. Finally, sprinkle with black sesame seeds and serve with soy sauce, wasabi, and pickled ginger.

Expert Tips

• Wet Hands are Key: Keep a small bowl of water nearby and wet your hands frequently to prevent the rice from sticking everywhere.
• Sharp Knife is a Must: A dull knife will just squish the sushi.
• Don’t Overfill: It’s tempting to pack in tons of veggies, but too much filling will make it hard to roll.
• Firm Pressure: Press firmly when rolling to create a tight, well-shaped roll.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Make sure your soy sauce is vegan-friendly (some contain fish products).
• Gluten-Free Soy Sauce Option: Tamari is a fantastic gluten-free alternative to soy sauce.
• Spice Level – Wasabi Adjustment: My friend, Priya, loves a fiery kick, so she always adds an extra dollop of wasabi. Adjust to your preference!
• Beginner-Friendly Modifications: If rolling feels tricky, start with a half-sheet of nori. It’s easier to manage! My daughter, when she first started learning, found this much easier.

Serving Suggestions

These sushi rolls are fantastic on their own, but they also pair well with:

• A simple miso soup
• A fresh green salad with a ginger dressing
• Edamame

Storage Instructions

Sushi is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The rice may become a little harder, but it will still be tasty!

FAQs

What type of rice is best for sushi?

Short-grain Japanese rice is the way to go! It has the perfect stickiness for holding its shape.

Can I make sushi ahead of time?

You can prepare the rice ahead of time and keep it covered. However, it’s best to assemble the rolls just before serving.

How do I prevent my sushi roll from falling apart?

Make sure you’re using a tight roll and pressing firmly with the bamboo mat. Wetting your hands also helps!

What is the purpose of the pickled ginger?

Pickled ginger (gari) is a palate cleanser. It’s meant to be eaten between different pieces of sushi to refresh your taste buds.

Can I use other vegetables in this sushi recipe?

Absolutely! Bell peppers, spinach, mango, and even pickled radish are all great additions. Get creative!