Vegetable Sushi Rolls
You don’t need raw fish to make great sushi at home. These vegetable rolls are all about texture and color: creamy avocado, crisp cucumber and carrot, and a little crunch of diced bell pepper, all wrapped up in seasoned rice and nori.
They take a bit of practice to roll, but the technique comes together fast, and a homemade platter of these is a genuinely fun weekend project.
Vegetable Sushi Rolls
Classic maki rolls packed with creamy avocado, crisp cucumber and carrot, and a pop of diced bell pepper, all rolled in seasoned sushi rice and nori. No fish required.
Ingredients
Method
Cook the Rice
- Rinse the sushi rice in a fine mesh strainer until the water runs mostly clear. Cook with the water according to package instructions, or in a rice cooker.
- While the rice cooks, gently warm the rice vinegar, sugar, and salt together just until dissolved. While the rice is still warm, fold the vinegar mixture into it. Spread the rice on a baking sheet and let cool to room temperature, covered with a damp towel so it doesn’t dry out.
Roll the Sushi
- Place a sheet of nori, shiny side down, on a bamboo sushi mat. With wet hands, spread a thin, even layer of rice over the nori, leaving about a 1-inch border bare at the top edge.
- Arrange a line of avocado, cucumber, carrot, bell pepper, and lettuce across the bottom third of the rice.
- Using the mat to guide you, roll tightly away from yourself, using a little water to seal the bare edge of nori.
- Repeat with the remaining nori and filling. Slice each roll into 6-8 pieces with a sharp, wet knife, wiping the blade clean between cuts.
- Sprinkle with sesame seeds if using, and serve with soy sauce, pickled ginger, and wasabi.
Notes
A bamboo sushi mat makes rolling much easier, but you can also use a clean kitchen towel in a pinch. Keep a small bowl of water nearby to wet your hands (rice sticks less) and to seal the edge of the nori. For the cleanest slices, wipe your knife with a damp cloth between cuts.
