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Overhead shot of vegetable sushi rolls with avocado, cucumber, and carrot on a slate board with soy sauce, pickled ginger, and chopsticks

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.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings (about 24-30 pieces)
Course: Appetizer
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

For the Rice
  • 2 cups sushi rice (short-grain)
  • 2 1/4 cups water
  • 1/3 cup rice vinegar
  • 3 tablespoons sugar
  • 1 teaspoon salt
For the Rolls
  • 4-5 sheets nori
  • 1 avocado, thinly sliced
  • 1 English cucumber, cut into thin matchsticks
  • 1 carrot, cut into thin matchsticks
  • 1 red bell pepper, finely diced
  • 1 handful butter lettuce or leaf lettuce
  • 1 tablespoon toasted sesame seeds optional
  • soy sauce, pickled ginger, and wasabi, for serving

Method
 

Cook the Rice
  1. 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.
  2. 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
  1. 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.
  2. Arrange a line of avocado, cucumber, carrot, bell pepper, and lettuce across the bottom third of the rice.
  3. Using the mat to guide you, roll tightly away from yourself, using a little water to seal the bare edge of nori.
  4. 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.
  5. 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.