Vegan Sushi Rolls
Japanese-style sushi rolls filled with avocado, cucumber, pickled carrot and sesame, simple, fresh and satisfying.
Total time
65 min
Prep
45 min
Cook
20 min
Difficulty
medium
Cuisine
Vegan
vegetarianvegangluten-free
Ingredients
400gsushi rice
4 tbsprice vinegar
2 tbspsugar
1 tspsalt
6 sheetsnori seaweed
2avocados, sliced
1cucumber, cut in thin strips
2carrots, pickled in rice vinegar and sugar
soy sauce, pickled ginger and wasabito serve
sesame seedsto scatter
Instructions
1
Cook sushi rice according to packet, season with vinegar, sugar and salt.
2
Cool rice to room temperature with a fan.
3
Place nori sheet on a bamboo mat, spread rice over leaving 2cm at the top.
4
Arrange avocado, cucumber and pickled carrot in a line across the middle.
5
Scatter with sesame seeds.
6
Roll tightly using the mat, pressing firmly.
7
Seal the edge with a little water.
8
Slice into 8 pieces with a wet knife and serve with soy sauce, ginger and wasabi.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
171
Protein
2.3g
Fat
11.2g
Carbs
18.4g
Fiber
6.3g
Sodium
506mg
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