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Rachel White

Sushi Roll Recipe

A fresh vegetarian sushi roll made with seasoned sushi rice, nori sheets, crisp vegetables, and creamy avocado rolled tightly and sliced beautifully.

Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1½ cups sushi rice
  • 2 cups water
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 4 nori sheets
  • 1 avocado thinly sliced
  • 1 cup julienned cucumber
  • 1 cup julienned carrots
  • ½ cup thinly sliced red bell pepper
  • Soy sauce for serving
  • Pickled ginger and wasabi optional

Method
 

  1. Rinse 1½ cups sushi rice under cold water until clear.
  2. Add rice and 2 cups water to saucepan.
  3. Bring to boil, reduce heat, cover, and simmer 15 minutes.
  4. Remove from heat and let rice rest covered 5 minutes.
  5. In small bowl, mix rice vinegar, sugar, and salt.
  6. Transfer warm rice to bowl and gently fold in vinegar mixture.
  7. Allow rice to cool slightly before rolling.
  8. Place bamboo mat on flat surface and lay one nori sheet shiny side down.
  9. Spread about ¾ cup seasoned rice evenly over nori, leaving 1 inch at top edge.
  10. Arrange avocado, cucumber, carrots, and bell pepper in center line.
  11. Roll tightly using mat, pressing gently to seal.
  12. Slice roll into 6 to 8 pieces with sharp knife.
  13. Repeat with remaining ingredients.
  14. Serve with soy sauce, pickled ginger, and wasabi.

Notes

Nutritional Values (Per Serving)

Calories: 420
Total Fat: 9g
Saturated Fat: 1.5g
Carbohydrates: 75g
Fiber: 6g
Protein: 8g
Vitamin A: 60%
Vitamin C: 35%
Folate: 20%
Iron: 10%
Magnesium: 12%

Additional Notes and Tips

  • Wet knife between cuts for cleaner slices.
  • Do not overfill rolls to prevent tearing.
  • Use brown sushi rice for extra fiber.
  • Add sesame seeds for subtle crunch.
  • Serve immediately for best texture and freshness.