- 1 cup uncooked Rice
- 1 Tablespoon Rice Vinegar
- 4 sheets Nori
- 1 seedless Cucumber
- 2 Carrots
- 1 Avocado
- 1 cup, shredded Purple Cabbage
Optional Side Dishes
- Soy Sauce/Coconut Aminos
- Pickled Ginger
Easy vegetable sushi that is colorful, gluten free and vegan.
If you are anything like me, you can always go for sushi!
Raw salmon and spicy tuna are always a great choice but sometimes a fresh veggie roll will satisfy my cravings.
Especially when I can make them at home!
These sushi rolls are incredibly easy to make and the only ‘weird’ ingredient you have to get is the nori.
There is also no need for a sushi kit or bamboo mat!
Simply use your clean hands to roll these and have a sharp knife handy.
In this recipe, I am using cucumber, red cabbage, carrot and avocado.
I like to keep all of the vegetables raw for crunch and texture.
Cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.
Not only is red cabbage visually pretty but it is also highly nutritious.
Cabbage is great and the purple variety is richer in beneficial plant compounds that have been linked to health benefits, such as stronger bones and a healthier heart.
Another vibrant and crunchy vegetable to add is carrot.
Carrots have been linked to lower cholesterol levels and improved eye health.
And because every recipe needs a bit of fat, in comes the avocado.
While most fruit consists primarily of carbohydrate, avocado is high in healthy fats.
Avocados are loaded with fiber and heart-healthy monounsaturated fatty acids.
Share your easy vegetable sushi creations with me via Instagram.
Cook The Rice
Any rice will do, I am using Jasmine rice.
Cook according to package instructions.
Once the rice is fully cooked, allow the rice to cool on a plate then drizzle over 1 tablespoon of rice vinegar and fluff with a fork.
Cut The Vegetables
While the rice is cooking, prepare your vegetables. Wash and peel your carrots the cut into match sticks.
Use the nori sheet to determine the length of your vegetables.
Also, wash and cut the cucumber (I like to keep the skins on) as well as wash and thinly slice the purple cabbage.
Lastly, cut your avocado in half then scoop out the flesh and cut into slices.
Roll The Sushi
Have all of your prepared ingredients and a bowl with water ready.
Place a nori sheet with the rough side facing up and the shiny side facing down.
The rice will stick better to the rough side.
Wet your hands then grab a small handful of rice and place it into the center of the nori sheet.
Press the rice lightly onto the nori and form it into a square leaving a thick border.
Next, add a couple of slices of each vegetable in a row (see above image) then lightly wet the border with some water.
Carefully roll, tuck and roll it into a sushi roll. It is best to have clean and dry hands for this.
Using a clean and sharp knife, cut the sushi rolls into 5-6 slices.
Run your knife under warm water and dry after each slice to ensure you have clean cuts.