Veggie Sushi Rolls
  • Easy
  • 10 Min Prep + 25 Min Cook
  • Serves 2

Nutrition Per Serving

  • Calories: 414
  • Fat: 20.4g (Saturated Fat: 3g)
  • Carbohydrates: 51g
  • Fiber: 9.4g
  • Added Sugars: 4g
  • Protein: 7.6g
  • Sodium: 900mg

Print Recipe

Equipment Needed

Chef’s knife

Cutting board

Measuring utensils

Sushi mat

Sushi rolls are simple and fun to make. Double or triple the recipes and you can even add cooked shrimp, cilantro leaves and/or Sriracha to the ingredient list. The possibilities are endless. Here’s our recipe for making your own sushi rice.

Equipment Needed

Chef’s knife

Cutting board

Measuring utensils

Sushi mat

Ingredients

  • 1 batch sushi rice
  • 4-5 sheets of Nori (toasted seaweed sheets)
  • ½ cup shredded, crunchy vegetables such as cabbage and carrots
  • ½ cucumber, cut into ¼ inch x 1 ½ inch sticks
  • 1 avocado, cut into ¼ inch strips
  • ½ red bell pepper, cut into ¼ inch strips
  • 2 green onions, sliced
  • 2 Tbsp toasted sesame seeds
  • Tamari or low sodium soy sauce for dipping
  • Wasabi paste
  • Pickled ginger

Directions

  1. Place one sheet of Nori horizontally onto the sushi mat. Dip your fingertips into a little bit water and press just over ⅓ of a cup of sushi rice onto the sheet, leaving the top inch free of rice. Lay ¼ of the vegetables horizontally across the bottom ⅓ of the rice. Sprinkle some sesame seeds over the veggies.
  2. Using your fingers, lightly wet the 1-inch border of nori – this helps the nori adhere to itself and seal the roll.
  3. Grab the edge of the mat closest to you and use it to push and roll the sushi into log. Roll slowly to ensure the sushi rolls evenly.
  4. Use a very sharp knife to slice the sushi rolls into 1-inch pieces. If the knife is sticking, run it under cold water before each slice.
  5. Repeat whole process 3-4 more times. Enjoy the rolls with soy sauce, wasabi and pickled ginger.