Gluten-Free Veggie Sushi Roll

Savor the fresh, vibrant flavors of this Gluten-Free Veggie Sushi Roll, a wholesome and allergy-friendly twist on traditional sushi. Perfect for plant-based and gluten-free diets alike, this recipe features tender sushi rice seasoned with tangy rice vinegar, wrapped in gluten-free nori sheets, and packed with crisp, julienned vegetables like carrots, cucumbers, red bell peppers, and creamy avocado. Rolled to perfection using a bamboo mat, these sushi rolls are as fun to make as they are to eat. Quick enough for a weeknight meal yet impressive enough for gatherings, this dish comes together in under an hour. Serve with tamari, pickled ginger, and a dab of wasabi for a restaurant-quality experience at home! Perfect for sushi lovers seeking a healthy, gluten-free alternative.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 4 sheets Gluten-free nori sheets
• 1 medium Carrot, julienned
• 0.5 medium Cucumber, julienned
• 0.5 medium Red bell pepper, julienned
• 1 medium Avocado, sliced
• 2 tablespoons Tamari (gluten-free soy sauce)
• 2 tablespoons Pickled ginger (optional)
• 1 teaspoon Wasabi (optional)

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear to remove excess starch.

Step 2

In a small saucepan, combine the sushi rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes.

Step 3

Remove the rice from heat and let it sit, covered, for an additional 10 minutes.

Step 4

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, being careful not to mash the grains. Allow the rice to cool to room temperature.

Step 5

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap for easy cleanup.

Step 6

Lay one sheet of gluten-free nori shiny side down on the mat. Spread a thin, even layer of prepared sushi rice over the nori, leaving about 1 inch of space at the top edge.

Step 7

Arrange a small amount of carrot, cucumber, red bell pepper, and avocado across the center of the rice horizontally.

Step 8

Using the mat, lift the edge of the nori closest to you and roll it over the filling, pressing gently to shape it into a firm roll. Continue rolling until sealed, using a bit of water on the edge of the nori to help it stick if needed.

Step 9

Repeat with the remaining nori sheets and fillings.

Step 10

Use a sharp knife dipped in water to slice each roll into 6-8 pieces.

Step 11

Serve with tamari, pickled ginger, and wasabi on the side for dipping.

Nutrition Facts

Serving size	911.1 grams (911.1g)

Amount per serving	% Daily Value*
Calories	654

Total Fat 23.10g	30%
Saturated Fat 3.40g	17%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 3577mg	156%
Total Carbohydrate 98.60g	36%
Dietary Fiber 15.50g	55%
Total Sugars 12.50g
Protein 15.40g	31%

Vitamin D 0IU	0%
Calcium 100mg	8%
Iron 3mg	19%
Potassium 1386mg	29%

*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: 31.3%

Protein: 9.3%

Carbs: 59.4%