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Close-Up of A Sliced Vegetarian Sushi Roll with Cucumber, Carrot, and Rice Wrapped in Nori

Vegetarian Sushi Rolls

Making sushi at home may seem daunting at first, but it’s one of the most satisfying cooking projects you can try. This vegetarian sushi recipe offers vibrant colors, fresh flavors, and plenty of opportunities to get creative.
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Prep Time 30 minutes
Cook Time 16 minutes
Course Appetizer, Main Course
Cuisine Japanese
Servings 4 rolls
Calories 200 kcal

Equipment

  • Bamboo sushi mat (makisu)
  • Sharp knife
  • Small bowl of water
  • Plastic wrap (optional)
  • Cutting board
  • Saucepan
  • Wooden spoon

Ingredients
  

For the Rice

  • 2 cups sushi rice
  • 2 1/2 cups water
  • 1/3 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

For the Rolls

  • 4 sheets nori (seaweed)
  • 1 avocado, thinly sliced
  • 1 medium cucumber, julienned
  • 1 medium carrot, julienned
  • 1/2 red bell pepper, thinly sliced
  • 1 small mango, thinly sliced (optional)
  • 1/4 cup cream cheese (optional)

For Serving

  • Soy sauce
  • Pickled ginger
  • Wasabi (optional)

Instructions
 

  • 1. Cook and Season the Rice
    Rinse the rice under cold water until the water runs clear. This removes excess starch.
    Add the rice and water to a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 18–20 minutes.
    Let the cooked rice sit, covered, for 10 minutes.
    While the rice rests, combine rice vinegar, sugar, and salt in a small saucepan. Heat until dissolved.
    Gently fold the vinegar mixture into the slightly cooled rice with a wooden spoon.
  • 2. Prepare the Fillings
    Slice the avocado, cucumber, carrot, bell pepper, and mango into thin strips.
    If using cream cheese, set it aside for spreading.
  • 3. Set Up Your Rolling Station
    Lay a bamboo mat on a clean surface and cover it with plastic wrap for easier cleanup.
    Place a sheet of nori shiny side down on the mat.
  • 4. Spread the Rice
    Wet your hands with water to prevent sticking. Spread a thin, even layer of rice over the nori, leaving a 1-inch margin at the top edge.
    Hands Spreading Sushi Rice Evenly Over a Sheet of Nori Placed on A Bamboo Mat
  • 5. Add the Fillings
    Arrange a small handful of vegetables and any optional ingredients in a horizontal line about 1 inch from the bottom edge of the rice-covered nori.
  • 6. Roll the Sushi
    Lift the edge of the bamboo mat closest to you and fold it over the fillings. Roll tightly but gently, using the mat to guide you.
    Once fully rolled, give it a gentle squeeze to secure the shape.
    Hands Carefully Rolling Sushi with A Bamboo Mat on A Cutting Board
  • 7. Slice and Serve
    Use a sharp knife to cut the roll into 8 even pieces, wetting the blade between cuts to prevent sticking.
    Arrange the pieces on a plate and serve with soy sauce, pickled ginger, and wasabi.

Video

Notes

Cooking Tips

  • Keep it Tidy: Wet your hands and knife regularly to prevent sticking.
  • Master the Roll: Start with a small amount of fillings to avoid overstuffing.
  • Flavor Up: Add sesame seeds, sriracha mayo, or tempura crumbs for extra texture and taste.
  • Practice Patience: Don’t rush; sushi making improves with practice.
Keyword Easy Recipes, Healthy Eating, Japanese Cuisine, Plant Based, Vegetarian Sushi