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Easy Veggie Roll Sushi Recipe (Step-by-Step Guide for Beginners)

Your search ends here! Try this foolproof Veggie Roll Sushi recipe healthy, beginner-friendly, and ready in just minutes. No chef skills needed.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 3 people
Course: Appetizer, Dinner, Lunch, Main Course, Snack
Cuisine: Asian, Japanese, Vegan, Vegetarian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Sushi Rice
  • 2 Sushi Rice Sushi Rice
  • 2.5 cups Water
  • 0.25 cup Rice Vinegar
  • 2 tbsp Sugar
  • 1 tsp Salt
For the Veggie Roll Filling
  • 1 sheets Nori (seaweed)
  • 1 Cucumber cut into thin strips
  • 1 Avocado sliced
  • 1 Carrot cut into thin strips (julienned)
  • Sesame Seeds (optional garnish)

Equipment

  • 1 Bamboo Rolling Mat (Makisu)
  • 1 Sharp knife For clean cuts.
  • 1 Rice Cooker or Pot For the rice.

Method
 

Prepare the Sushi Rice
  1. Rinse the sushi rice under cold water until the water runs clear
    Hands holding a white bowl of white rice under a running faucet, demonstrating how to rinse rice properly before cooking.
  2. Cook the rice according to package directions.
    A modern rice cooker is open to reveal perfectly cooked, fluffy white rice with steam rising, demonstrating how to cook perfect rice.
  3. While the rice is cooking, gently heat the rice vinegar, sugar, and salt in a small pan until dissolved.
    A hand stirring a mixture of rice vinegar, sugar, and salt in a small saucepan to create the perfect sushi rice seasoning.
  4. Once the rice is cooked, transfer it to a large bowl. Gently fold the vinegar mixture into the warm rice. Let the rice cool to room temperature.
    Hands using a wooden rice paddle to gently fold and season hot, steaming rice in a large bowl, demonstrating how to make sushi rice.
Assemble and Roll
  1. Place a sheet of nori on your bamboo mat, shiny-side down.
    Hands placing a sheet of dark green nori seaweed onto a plastic-wrapped bamboo mat, demonstrating the first step of how to make sushi rolls.
  2. Wet your hands in water. Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
    A close-up of wet hands carefully spreading a thin, even layer of sushi rice onto a nori sheet, a crucial step in this homemade sushi recipe.
  3. Arrange a few strips of cucumber, avocado, and carrot horizontally across the center of the rice.
    Adding the fillings for a California roll, including imitation crab, avocado, and cucumber, onto a layer of rice as part of a homemade sushi recipe.
  4. Begin rolling the mat tightly from the bottom, tucking the edge over the filling. Use the mat to press and form a firm cylinder.
    Hands using a bamboo mat to roll an inside-out sushi roll with the rice on the outside, a key technique in this homemade sushi recipe.
  5. Wet the top border of the nori to seal the roll.
    A perfectly rolled and sealed traditional maki roll, with the nori on the outside, resting on a bamboo mat as part of a homemade sushi recipe.
  6. Using a very sharp, wet knife, slice the roll into 6-8 pieces. Serve with soy sauce, wasabi, and ginger.
    A perfectly sliced California roll arranged in a neat line on a bamboo cutting board, showing the final result of a homemade sushi recipe.
Serve
  1. Serve with soy sauce, wasabi, and ginger.
    A top-down view of a plate of homemade veggie roll sushi, served with small bowls of soy sauce, wasabi, and ginger, illustrating an easy veggie roll recipe.

Notes

  • Wet Your Hands: This is the #1 hack for handling sushi rice to prevent a sticky mess.
  • Sharp, Wet Knife: For clean cuts that don't squish your roll, use your sharpest knife and wipe it with a damp cloth between each slice.
  • Don't Overfill: Less is more! Overfilling makes the roll difficult to close and can cause it to fall apart.