Easy Veggie Sushi Rolls

Ingredients

• 2 cups (uncooked)Japanese short-grain sushi rice
• 2 1/4 cupswater
• 1/2 cupseasoned rice vinegar
• 6–8 sheetsnori
• 2 mediumavocados, ripe but firm
• 1 largecucumber
• 2 mediumcarrots
• 1bell pepper, any colour
• to tasteasparagus, blanched and cut into thin strips (optional)
• to tastesweet potato, roasted or steamed and cut into strips (optional)
• to tastefirm or extra-firm tofu, pressed, pan-fried or baked, and cut into strips (optional)
• to tastevegan or regular cream cheese (optional)
• to tastepickled radish (takuan, optional)
• to tastesoy sauce or tamari, to serve (optional)
• to tastewasabi paste, to serve (optional)
• to tastepickled ginger (gari), to serve (optional)
• to tastetoasted sesame seeds, to serve (optional)

Instructions

1. 1

   Rinse the rice

   Put the rice in a fine-mesh sieve and rinse under cold running water, moving it around with your hand, until the water is mostly clear. Drain well.

2. 2

   Cook the rice

   Combine the rinsed rice and 2 1/4 cups water in a lidded saucepan or rice cooker. On the hob, bring to the boil over high heat, then cover, reduce the heat to its lowest setting and simmer for 15–20 minutes, until the water is absorbed; keep the lid on. If using a rice cooker, follow its instructions for white rice.

3. 3

   Rest and season

   Take the saucepan off the heat, or let the rice cooker switch to keep-warm, and leave the rice covered for 10–15 minutes. Transfer it to a large non-metallic bowl and gradually pour over the 1/2 cup seasoned rice vinegar. Use a rice paddle or flat spatula to fold and cut the vinegar through the grains without mashing them.

4. 4

   Cool the rice

   Fan the rice as you mix if you like, to help it cool and develop a sheen. Cover the bowl with a damp cloth or plastic wrap and let the rice cool to room temperature or until slightly warm; do not refrigerate it while hot.

5. 5

   Prepare the vegetables

   Wash the vegetables and peel the carrots. If the cucumber has thick skin or many seeds, peel it and/or scoop out the seeds. Cut the cucumber, carrots and pepper into uniform matchsticks about 1/4 inch thick. Slice the avocado thinly just before rolling; a little lemon juice can help if preparing it slightly ahead. Prepare any optional fillings, such as blanching asparagus or cooking tofu.

6. 6

   Set up the station

   Set out a bamboo sushi mat, optionally covered with plastic wrap, or use a clean kitchen towel or flexible placemat. Have ready the seasoned rice, prepared fillings, nori and a small bowl of water for moistening your hands.

7. 7

   Spread the rice

   Place a nori sheet shiny-side down on the mat, with its lines, if visible, parallel to the bamboo slats. Moisten your fingertips, then spread about 3/4 to 1 cup rice in a thin, even layer over the nori, leaving a 1-inch strip bare along the far edge.

8. 8

   Add the fillings

   Arrange a few strips of your chosen vegetables and other fillings in a horizontal line across the centre of the rice, about 1 inch from the edge nearest you. Avoid overfilling so the roll can close without splitting.

9. 9

   Roll the sushi

   Lift the mat edge nearest you, along with the nori and rice, and hold the fillings in place with your fingers. Roll over the fillings, tucking the nori underneath, then continue rolling away from you with gentle, even pressure to form a compact cylinder. Moisten the bare nori strip with a fingertip dipped in water, finish rolling and press gently to seal. Repeat with the remaining nori, rice and fillings.

10. 10

    Cut the rolls

    Use a very sharp, thin-bladed knife, moistening the blade with water or wiping it with a damp cloth before each cut or every few cuts. Place a roll on a clean board and trim uneven ends if desired. Cut it in half with a smooth sawing motion, halve those pieces, then halve them again to make eight pieces. Wipe and re-moisten the knife as needed.

11. 11

    Serve the sushi

    Arrange the pieces on a platter or individual plates and serve immediately with soy sauce or tamari, a little wasabi and pickled ginger. Sprinkle with toasted sesame seeds if desired.

What are veggie sushi rolls?

Sushi rolls, or makizushi, are made by rolling seasoned rice and fillings in a sheet of nori, a familiar style of Japanese sushi. This version uses vegetables and avocado for a contrast of crisp, creamy and tangy textures.

The method works because short-grain rice becomes sticky enough to hold the roll, while a thin rice layer and a restrained line of filling make it easier to shape and slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 0g protein, 0g carbs, 0g fat.

Most of the carbohydrate comes from the sushi rice, while the avocado contributes much of the fat and the vegetables provide some fibre and crunch. The recipe's nutrition listing gives 0 g protein, but tofu or edamame on the side can make the meal more substantial; add a serving of salad or vegetables to round out the plate.

Choose the right rice

Short-grain rice: Japanese-style sushi rice has the clingy texture that helps the roll stay together. Rinsing it until the water is mostly clear removes excess surface starch, so the cooked rice is less likely to turn gummy.

Seasoning: Seasoned rice vinegar brings tang and sweetness. Folding it through gently coats the grains without crushing them.

Get the rice texture right

Keep the lid on: During the 15–20-minute stovetop simmer, avoid lifting the lid, which lets steam escape. The covered 10–15-minute rest gives the rice time to finish steaming.

Cool before rolling: Let the seasoned rice cool to room temperature or slightly warm, covered so its surface does not dry out. Hot rice can be difficult to handle, while refrigeration can alter its texture.

Prepare the fillings evenly

Matchsticks: Cut the cucumber, carrots and pepper into similar-sized strips about 1/4 inch thick. Even pieces are easier to arrange in a straight line and help the roll close neatly.

Avocado: Slice it just before assembly to limit browning. If you need to prepare it a little ahead, a small amount of lemon juice can help.

Roll without overfilling

Rice layer: Dampen your fingertips so the rice is easier to spread, and keep the layer thin and even. Leave the 1-inch strip at the far edge bare so it can seal the roll.

Filling line: Place only a few strips of each chosen filling across the centre. Tuck the near edge over the filling first, then roll away from you with gentle, even pressure rather than squeezing hard.

Slice cleanly

Sharp blade: A thin, very sharp knife helps cut through the nori without crushing the roll. Moisten or wipe the blade before each cut, or every few cuts, to keep rice from sticking.

Even pieces: Halve the roll, then halve each section twice more for eight pieces. Use a smooth sawing movement rather than pressing straight down.

Serve and pair

Dipping sides: Soy sauce or tamari, a little wasabi and pickled ginger are optional accompaniments. Keep wasabi modest at first, as its heat can be strong.

For a fuller meal, serve the rolls with a simple salad or soup. Toasted sesame seeds add a nutty finish if you have them.

Recipe notes & tips

• Keep the cooked rice covered with a damp cloth while it cools so the surface does not dry out.
• Moisten your hands before handling the rice to reduce sticking.
• Arrange the fillings in a narrow, straight line so the roll closes more easily.
• If you do not have a bamboo mat, use a clean kitchen towel or flexible placemat.
• Wipe and re-moisten the knife regularly for neater slices.
• Slice the avocado just before assembling to keep it looking fresh.

Variations

• Add asparagus: Blanch it, cut it into strips and roll it with the other vegetables.
• Use sweet potato: Roast or steam it, then cut it into strips for a softer, sweeter filling.
• Include tofu: Press firm or extra-firm tofu, pan-fry or bake it, and slice it into strips.
• Add cream cheese: Spread a little vegan or regular cream cheese with the vegetables for extra creaminess.
• Try pickled radish: Add strips of takuan for tang and crunch.
• Finish with sesame: Scatter toasted sesame seeds over the served pieces for a nutty garnish.

Common mistakes to avoid

• Gummy rice: Rinse until the water is mostly clear and fold in the vinegar gently rather than stirring or mashing.
• Dry rice: Cover it with a damp cloth or plastic wrap as it cools.
• Overfilled rolls: Use only a few filling strips so the nori can wrap around them without splitting.
• Loose rolls: Tuck the near edge under the fillings and use steady, even pressure as you roll.
• Rice-covered knife: Moisten or wipe the blade between cuts so it slices cleanly.
• Browning avocado: Slice it close to assembly time, or use a little lemon juice if preparing it ahead.

How to store

For the best texture, serve the rolls immediately. If needed, refrigerate leftover pieces in an airtight container and eat within 1 day; the rice and nori may become firmer or softer as they sit. These rolls are generally best eaten cold rather than reheated.

Frequently asked questions