These colorful and flavorful veggie sushi rolls are a healthy and delicious vegan twist on the classic Japanese sushi roll. Packed with a variety of fresh vegetables, they provide an array of important nutrients while being low in calories and fat. Perfect for a light meal or snack!
Vitamins & Benefits:
Cucumbers – Provide hydration and are a good source of vitamin K. Avocados – Provide healthy monounsaturated fats, fiber, folate, and vitamins C, E, and B6.
Carrots – Excellent source of vitamin A from beta-carotene, as well as fiber. Red Bell Peppers – High in vitamins C, B6, and E, as well as fiber.
Nori Seaweed – Contains iodine and is high in vitamins A, C, E, and K. Overall, these rolls provide a variety of vitamins, minerals, healthy fats, fiber, and antioxidants to benefit heart, eye, and digestive health.
They make a nutritious meat-free meal!
Ingredients:
- 2 cups cooked sushi rice
- 4 sheets nori seaweed sheets
- 1⁄2 cucumber, cut into thin strips
- 1 avocado, sliced
- 1 carrot, cut into thin strips
- 1⁄2 red bell pepper, cut into thin strips
- Pickled ginger (for serving)
- Low-sodium soy sauce (for serving)
- Wasabi (for serving)
Instructions:
- Lay a nori sheet on a bamboo sushi mat or flat surface. Spread 1⁄2 cup of the cooked sushi rice evenly over the nori sheet, leaving about an inch uncovered at the top.
- In a line across the center of the rice, arrange strips of cucumber, avocado, carrot, and bell pepper.
- Using the bamboo mat to assist, carefully roll up the nori sheet tightly around the filling, squeezing gently as you go.
- Dampen the uncovered nori edge with water and seal the roll closed.
- Slice the roll into 6-8 pieces with a very sharp knife.
- Repeat with remaining ingredients to make 4 total rolls.
- Serve with pickled ginger, soy sauce, and wasabi on the side.
Nutrition Information: One sushi roll (6 pieces) provides approximately:
- Calories: 150
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 80mg
- Total Carbs: 27g
- Dietary Fiber: 3g
- Protein: 3g
Vegan Japanese Vegetable Sushi Rolls
Ingredients
- 2 cups cooked sushi rice
- 4 sheets nori seaweed sheets
- 1/2 cucumber cut into thin strips
- 1 avocado sliced
- 1 carrot cut into thin strips
- 1/2 red bell pepper cut into thin strips
- Pickled ginger for serving
- Low-sodium soy sauce for serving
- Wasabi for serving
Instructions
- Lay a nori sheet on a bamboo sushi mat or flat surface. Spread 1⁄2 cup of the cooked sushi rice evenly over the nori sheet, leaving about an inch uncovered at the top.
- In a line across the center of the rice, arrange strips of cucumber, avocado, carrot, and bell pepper.
- Using the bamboo mat to assist, carefully roll up the nori sheet tightly around the filling, squeezing gently as you go.
- Dampen the uncovered nori edge with water and seal the roll closed.
- Slice the roll into 6-8 pieces with a very sharp knife.
- Repeat with remaining ingredients to make 4 total rolls.
- Serve with pickled ginger, soy sauce, and wasabi on the side.
Notes
Nutrition Information:
- Calories: 150 kcal
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 80mg
- Total Carbs: 27g
- Dietary Fiber: 3g
- Protein: 3g
