Vegetable Sushi Rolls with Avocado

Homemade vegetable sushi rolls filled with avocado, cucumber, and carrot. These dairy-free maki rolls are light, healthy, and fun to make for lunch or a satisfying snack.

Ingredients

• 2 cups cooked sushi rice (short-grain Japanese rice)
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 sheets nori seaweed
• 1 carrot, cut into thin matchsticks
• 1 cucumber, cut into thin strips
• 1 avocado, sliced
• Soy sauce, pickled ginger, and wasabi (for serving)

Instructions

1. PREP AHEAD
2. - Cook sushi rice; season with vinegar, sugar, salt; cool.
3. - Julienne carrot and cucumber; slice avocado.
4. - Set bamboo mat, bowl of water, and sharp knife at station.
5. COOKING STEPS
6. 1. Lay nori sheet shiny-side down on bamboo mat. With wet fingers spread thin layer of rice over nori, leaving 1-in border at top.
7. 2. Arrange carrot, cucumber, and avocado in line 1 in from bottom.
8. 3. Lift mat edge and roll nori over filling, pressing gently for a tight cylinder. Moisten bare edge to seal.
9. 4. Place roll seam-side down. Wet knife and slice into 6–8 pieces, wiping blade between cuts.
10. 5. Repeat with remaining sheets and fillings.
11. 6. Serve immediately with soy sauce, pickled ginger, and wasabi.
12. (Active time ≈ 20 min | Total ≈ 35 min)

Nutrition Facts