Description
These beginner-friendly vegetarian sushi rolls combine creamy avocado, crisp cucumber, and tangy pickled radish rolled in seasoned rice and nori for a fresh, plant-based Japanese meal.
Ingredients
Sushi rice (short grain) – 2 cups (cooked)
Rice vinegar – 3 tbsp
Sugar – 1 tbsp
Salt – 1/2 tsp
Nori sheets – 4–5
Avocado (sliced) – 1 medium
Cucumber (julienned) – 1 small
Pickled radish (takuan, sliced) – 1/4 cup
Instructions
1. Cook sushi rice and while still warm, mix with rice vinegar, sugar, and salt. Cool to room temperature.
2. Place nori on a bamboo mat, shiny side down. Spread a thin layer of rice over nori, leaving a 1-inch top margin.
3. Lay avocado, cucumber, and pickled radish across the center.
4. Use the mat to roll tightly. Seal the edge with a dab of water.
5. Slice with a wet, sharp knife into 6–8 pieces.
6. Serve with soy sauce, pickled ginger, and wasabi.
Notes
Keep your hands wet while handling rice to avoid sticking.
Use a clean towel or parchment paper if you don’t have a bamboo mat.
Store leftovers wrapped in plastic in the fridge and consume within 24 hours.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: No-cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 roll (6-8 pieces)
- Calories: 160
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegetarian sushi, homemade sushi, avocado rolls, plant-based sushi