Vegetable Roll Sushi Recipe

Delicious Vegetable Roll Sushi Recipe with Step-by-Step Instructions

5 from 3 votes

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Course: Main Course

Cuisine: Japanese

Keyword: Vegetable roll, Vegetable roll sushi

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: Rolls

Calories: 330kcal

Equipment

1 Bamboo Sushi Mat
1 Pot for cooking sushi rice
1 Sharp knife and cutting board

Ingredients

Sushi Rice

1 1/3 cup Sushi Rice dried, will cook to 3-4 cups
3 Tbsp. Sushi Vinegar

Sushi Roll

4 Nori Sheets
1 Ripe Avocado
1 English Cucumber Sliced into sticks
1 Carrot Cut into thin strips
1 Red Bell Pepper Cut into strips
Lemon Juice

Instructions

Cook Sushi Rice

Rinse 1 1/3 cup of sushi rice by placing it in a colander and running water through it until the water is clear.
After the rice is rinsed, add it to a sauce pan with 2 cups of water (I would check the instructions on the sushi rice to see exactly how much waster to add as it can vary depending on the brand).
Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for 20 to 30 minutes, or until the water is absorbed and the rice is soft.
Remove the rice and place into a bowl or dish and let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking. You can jump ahead and prepare the vegetables while your rice is cooling.
Mix 3 tablespoons of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and fully absorbed, your rice is ready to roll!

Assemble the Vegetable Rolls

Prepare your bamboo sushi mat: Cover your bamboo sushi mat with plastic wrap. This will help keep the rice from sticking to it.
Prepare the carrot: Peel the carrot and slice julienne style into thin strips the length of the nori sheet. I like to use the nori sheet as a guide when determining how long to cut each vegetable.
Cut the cucumber: Cut the cucumber into strips that are as long as your nori sheet and about 1/8 inch thick.
Slice the red bell pepper: Cut the red bell pepper into four sections and remove the seeds. Then cut each section into strips around 1/8 inch thick.
Press rice onto nori sheets: Next, place the nori sheet onto the plastic wrap with the shiny side facing down. Then press around 3/4 cup of sushi rice onto about 3/4 of the nori sheet in an even layer. Leave about 1/4 of the nori sheet without rice as this will help seal the roll. Tip: Combine a bowl of water and a splash of rice vinegar and use to wet your hands prior to handling the sushi rice. This will prevent the rice from sticking to your hands.
Cut the avocados: Slice the avocado in half the long way. Remove the seed and cut each half into 8 slices. After the seed is removed, I usually cut the avocado slices straight out of the avocado half and add directly to the roll so the pieces won't brown as quickly. You can also drizzle a little lemon juice over your cut avocado to prevent the avocado from browning in your roll.
Each whole avocado should yield around 16 slices.
Add the avocado, carrots, bell pepper, and cucumber: Add the avocado slices, carrots, and cucumber sticks horizontally along the nori sheet. In general, I add 2-3 avocado slices, 1-2 cucumber sticks, 1-2 red bell pepper sticks, and a few carrots sticks depending on the size of each ingredient and how everything fits.
Roll the sushi: Wet the part of the nori sheet that does not contain rice. Starting at the side of the nori sheet with rice, use the bamboo sushi mat to fold your roll until it's completely enclosed. Once the nori is making contact with the rice, pull back the sushi mat so it doesn't get caught in the sushi. Still using the sushi mat as your guide, finish rolling until the roll is completely wrapped. Then wrap the sushi mat around the roll and gently press, tightening the roll together.
Keep in mind that rolling sushi is an art that may take some practice so don’t get frustrated if it doesn’t look perfect your first time. It will get easier the more you do it.
Cut the roll: Using a sharp knife, cut the roll into 8 pieces. I do this by first cutting the roll in half. Then cutting each half in half. Then cutting each fourth in half. Tip: Be sure to clean and wet the edge of your knife before cutting each roll.
Serve and enjoy: I usually serve with soy sauce and wasabi. Sushi rolls are traditionally served with pickled ginger as well.

Video

Notes

You can control how thick your sushi rolls are by how much of the nori sheet you use. This recipe uses the entire nori sheet which makes for thicker rolls. I like to use a whole nori sheet for vegetable roll sushi because I like to pack them with vegetables. However, they can be more difficult to eat with chopsticks being a larger roll.

If you like smaller rolls, you can use half of the nori sheet and reduce the amount of fillings accordingly. You can also cut off the top 1/4 of the nori sheet depending on your preference.

Nutrition