Vegetarian Sushi Rolls 1
Vegetarian Sushi Rolls 1

Vegetarian Sushi Roll

March 9, 2016

These vegetarian sushi rolls are the perfect healthy appetizer to your meal. Your guests will be excited to eat them and impressed at your culinary skills. They don't have to know they they are so easy to make!

  • Prep: 10 mins
  • 10 mins

    10 mins

  • Yields: 2 sushi rolls


2 Sushi Nori Sheets

1 cup Sushi Rice

1 Tablespoon rice vinegar

1 teaspoon sugar

Carrots and cucumbers - cut into long strips about the size of a nori sheet

Avocado - peeled and cut into long strips

4 Tablespoons gluten free tamari sauce

1 teaspoon chili garlic sauce


Prepare 1 cup dry sushi rice as instructed on packaging.

In a small bowl, combine vinegar and sugar. Microwave for 20 seconds or until sugar is dissolved in vinegar.

Add vinegar mixture to cooked rice and mix well. Set aside.

Cover a bamboo sushi rolling mat (optional) generously with plastic wrap. If you don't have a bamboo rolling mat, just lay out a long piece of plastic wrap about the size of a piece of paper (plastic wrap should be longer than nori sheet).

Place nori sheet on plastic wrap and generously coat with a single layer of sushi rice using a wooden or plastic paddle. Cover the entire nori sheet.

Add strips of cucumber, avocado and carrots across the sheet. Vegetable placement should be at the bottom third of the sheet, but not too close to the bottom. The vegetables should lay from end to end.

Gently roll the sheet, using the bamboo mat/plastic wrap to guide you. Use gentle pressure as you create the sushi roll.

Cut the sushi rolls into bite sized pieces.

Use your leftover rice and vegetables to make nigiri rolls (ball of rice topped with vegetable). Also use your leftover vegetables as accompaniments to the dish.

Combine tamari and chili garlic sauce in a small bowl. Serve it on the side as a dipping sauce. Yum!

Don't press too hard when rolling or the avocados will start to ooze out.