Imagine creating restaurant-quality sushi in your own kitchen without using a single animal product - sounds impossible? Think again! These homemade vegan sushi rolls are about to revolutionize your culinary skills, proving that plant-based eating can be incredibly delicious, visually stunning, and surprisingly simple to master. Whether you're a seasoned cook or a kitchen novice, this recipe will transform your perception of vegan cuisine and have you rolling like a pro in no time!
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Japanese
Serves: 4 rolls
Ingredients
- 2 cups sushi rice
- 3 cups water
- 4 sheets nori
- 1 cucumber, julienned
- 1 avocado, sliced
- 1 carrot, julienned
- Soy sauce for dipping
Instructions
- Begin by rinsing the sushi rice under cold water in a fine-mesh strainer. Rinse until the water runs clear to remove excess starch. This will help achieve the desired sticky texture.
- In a medium saucepan, combine the rinsed sushi rice and 3 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 20 minutes. Do not lift the lid during this time to ensure even cooking.
- After 20 minutes, remove the saucepan from heat and let it sit, covered, for an additional 10 minutes to allow the rice to steam and become tender.
- While the rice is steaming, prepare the vegetables. Julienne the cucumber and carrot into thin strips, and slice the avocado. Set the vegetables aside.
- Once the rice has finished steaming, transfer it to a large bowl. Let it cool slightly, then use a wooden spoon or spatula to gently fluff the rice. Avoid stirring too vigorously to maintain the rice's texture.
- If desired, season the rice with a splash of rice vinegar, a pinch of salt, and a teaspoon of sugar for added flavor. Mix gently to combine.
- Lay a bamboo sushi mat on a clean, flat surface. Place a sheet of nori, shiny side down, on the mat.
- With wet hands (to prevent sticking), take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch of space at the top edge. Press the rice down gently to ensure it adheres.
- Arrange a few strips of cucumber, carrot, and avocado horizontally across the rice, about 1 inch from the bottom edge of the nori.
- Using the bamboo mat, carefully roll the sushi away from you, starting with the edge closest to you. Apply gentle pressure to keep the roll tight, and continue rolling until you reach the exposed edge of the nori.
- Moisten the top edge of the nori with a little water to seal the roll. Press gently to secure it.
- Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
- Repeat the rolling process with the remaining nori sheets and filling ingredients until all rolls are made.
- Serve the homemade vegan sushi rolls with soy sauce for dipping. Enjoy your delicious and healthy creation!
Tips
- Rice is the foundation of great sushi, so take your time rinsing it thoroughly to remove excess starch.
- Always use a sharp knife and clean it between cuts to ensure clean, beautiful sushi slices.
- Keep a small bowl of water nearby while rolling to prevent rice from sticking to your hands.
- Don't overfill your rolls - less is more when it comes to creating tight, neat sushi.
- Experiment with different vegetable combinations to keep your rolls exciting and varied.
- If you're new to sushi rolling, practice patience and don't get discouraged - each roll gets easier!
- Invest in a bamboo mat for the most authentic and easiest rolling experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
