Gluten-Free Veggie Sushi

Discover the art of homemade sushi with this vibrant and healthy Gluten-Free Veggie Sushi recipe! Perfect for gluten-sensitive eaters and sushi enthusiasts alike, this recipe features tender sushi rice seasoned with tangy rice vinegar, combined with crisp cucumber, sweet carrot, and creamy avocado—all wrapped in gluten-free nori sheets. Rolling your own sushi has never been easier thanks to the step-by-step instructions and the use of a bamboo sushi mat for that perfect roll every time. The recipe is ready in under an hour, making it an ideal choice for a fun dinner or impressive appetizer. Garnished with optional sesame seeds and served with gluten-free tamari for dipping, this sushi is fresh, flavorful, and completely customizable. Pair it with a side of pickled ginger or wasabi for an authentic experience!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 5 sheets Gluten-free nori sheets
• 1 small Cucumber
• 1 medium Carrot
• 1 whole Avocado
• 0.25 cup Gluten-free tamari
• 1 tablespoon Sesame seeds (optional)
• 1 Bamboo sushi mat

Directions

Step 1

Rinse the sushi rice in a fine mesh sieve under cold water until the water runs clear. This removes excess starch and ensures fluffy rice.

Step 2

In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the water is fully absorbed.

Step 3

While the rice cooks, prepare the sushi vinegar by combining rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt dissolve.

Step 4

Once the rice is cooked, transfer it to a large mixing bowl and gently fold in the sushi vinegar. Let the rice cool completely to room temperature.

Step 5

Prepare the vegetables: peel and cut the cucumber and carrot into thin matchstick slices. Slice the avocado into thin strips.

Step 6

Place a sheet of gluten-free nori, shiny side down, on a bamboo sushi mat. Wet your fingers to prevent sticking, then spread a thin, even layer of rice over the nori, leaving about 1 inch of space at the top edge.

Step 7

Arrange a few slices of cucumber, carrot, and avocado horizontally across the rice, about 1 inch from the bottom edge.

Step 8

Using the bamboo mat, carefully roll the nori sheet tightly from the bottom edge upwards, pressing gently to seal the roll at the top edge.

Step 9

Repeat with the remaining nori sheets, rice, and vegetables.

Step 10

Once all the rolls are finished, use a sharp knife to slice each roll into bite-sized pieces. Tip: Wipe the knife blade with a damp cloth between cuts to prevent sticking.

Step 11

Arrange the sushi pieces on a serving plate. Sprinkle with sesame seeds if desired.

Step 12

Serve the sushi with gluten-free tamari on the side for dipping. Enjoy!

Nutrition Facts

Serving size	1019.5 grams (1019.5g)

Amount per serving	% Daily Value*
Calories	720

Total Fat 27.50g	35%
Saturated Fat 4.00g	20%
Polyunsaturated Fat 2.80g
Cholesterol 0mg	0%
Sodium 5010mg	218%
Total Carbohydrate 102.80g	37%
Dietary Fiber 15.10g	54%
Total Sugars 17.40g
Protein 20.70g	41%

Vitamin D 0IU	0%
Calcium 182mg	14%
Iron 4mg	24%
Potassium 1415mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.4%

Protein: 11.2%

Carbs: 55.5%