Description
This fresh and vibrant Vegetable Sushi recipe combines perfectly cooked sushi rice with crisp bell pepper, creamy avocado, cucumber, and leafy greens all wrapped in nori sheets. It’s a healthy, delicious, and easy-to-make sushi option perfect for lunch, dinner, or entertaining guests. Served with optional tamari or soy sauce, this vegetarian sushi is a perfect introduction to homemade sushi rolling without the need for raw fish.
Ingredients
Scale
Sushi Rice
- 1 cup sushi rice
- 1 1/2 cups water
- 1 tablespoon vegetable oil
- 1/2 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon kosher salt
Vegetables & Assembly
- 4 sheets nori
- 1 red bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 1/2 avocado, thinly sliced
- 1 cup chopped greens
- 1 teaspoon sesame seeds
- Optional: tamari or soy sauce for serving
Instructions
- Cook the sushi rice: Combine the sushi rice and water in a medium stockpot and bring to a boil. Once boiling, cover the pot and reduce the heat to let it simmer for 10 minutes. After simmering, turn off the heat and let the rice rest, still covered, for another 10 minutes to absorb the steam fully.
- Prepare vegetables: While the rice cooks and rests, thinly slice the red bell pepper, cucumber, and avocado. Chop the greens as desired for the sushi filling.
- Season the rice: In a small bowl, whisk together the vegetable oil, rice vinegar, sugar, and kosher salt until combined. Pour this mixture over the cooked rice and gently stir to evenly coat the rice without mashing the grains.
- Assemble the sushi roll: Place a sheet of nori, shiny side down, on a bamboo sushi mat. Spread a handful of the seasoned rice evenly over the nori, leaving a 1/4 inch border at the bottom and about 2 inches at the top edge clear of rice. If the rice sticks to your hands, wet them with cold water to make spreading easier.
- Add vegetable fillings: Lay thin strips of red bell pepper, avocado slices, cucumber strips, and a small handful of chopped greens across the middle section of the rice-covered nori sheet for balanced filling.
- Seal and roll: Lightly moisten the exposed edges of the nori with water to help it stick. Using the bamboo mat, carefully roll the sushi away from you with a firm grip to shape a tight roll.
- Cut the sushi roll: Using a very sharp knife, slice through the center of the roll. Place the two halves side by side and continue cutting the roll into 3/4 inch wide pieces for ideal sushi bite sizes.
- Repeat and serve: Repeat the rolling and slicing process with the remaining sheets of nori and fillings. Sprinkle the finished sushi pieces with sesame seeds. Serve immediately with optional tamari or soy sauce on the side for dipping.
Notes
- Moisten your hands with cold water when handling sticky sushi rice to prevent sticking.
- Use a very sharp knife and wipe it clean between cuts to create clean sushi slices.
- Vegetable choices can be varied to include carrots, asparagus, or pickled radish for different flavors and textures.
- Consume sushi soon after assembling for the freshest texture and flavor.
- For added protein, consider adding tofu or cooked shrimp if not strictly vegetarian.
