Homemade Sushi Rolls
These vibrant vegan sushi rolls are an easy, no-fuss way to enjoy your favorite Japanese-inspired dish at home without needing a bamboo mat. Featuring sticky seasoned rice, crunchy fresh vegetables, and creamy avocado, these rolls are compressed and shaped using a simple kitchen towel trick. Perfect as a healthy snack or a light main course, they offer a satisfying umami experience when paired with traditional soy sauce and wasabi.
Instructions
- 1
Rinse the white sushi rice (1 cup) until water runs clear. Add to a medium saucepan with water (2 cup), bring to a boil, then cover and simmer on low for 15 minutes until absorbed.
- 2
In a small saucepan, dissolve white sugar (2 tbsp) and salt (0.5 tsp) into white rice vinegar (3 tbsp) over medium heat. Cool in the fridge while rice finishes.
- 3
Once rice is cooked, gently stir in the cooled vinegar mixture. Let the rice sit until sticky and dry.
- 4
Prepare the mixed veggies (1 cup) by chopping into very thin matchsticks.
- 5
Place a thick towel on a flat surface and top with plastic wrap. Lay down a nori sheets (1) and pat a very thin layer of rice over the surface with wet hands.
- 6
Line a serving of mixed veggies (1 cup) along the bottom of the rice. Roll tightly using the towel and plastic wrap as a guide to mold and compress.
- 7
Slice the rolls into bite-sized pieces with a sharp knife.
- 8
Serve immediately with soy sauce (2 tbsp), pickled ginger (1 tbsp), and wasabi paste (1 tsp).
Nutrition Facts
Per portion