Veggie Sushi

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veggie sushi recipe
Photo: Liz Andrew/Styling: Erin McDowell

As much as we love sushi, when it comes to making it ourselves, ain’t nobody got time for that. Luckily, we found a simpler method that’s just as delightful. Sorry, favorite delivery guy, we’re rolling our own tonight.



1½ cups sushi rice

1¾ cups water

3 tablespoons rice vinegar

1 tablespoon sugar

1¼ teaspoons salt


2 European cucumbers

1½ cups thinly sliced carrots (½-inch pieces)

1 avocado, pitted and thinly sliced into ½-inch pieces

½ bunch scallions, cut into ½-inch pieces

Soy sauce, for dipping


1. Make the Rice: In a medium pot, combine the rice with the water. Bring the mixture to a boil over medium heat. Reduce the heat to low, cover the pot and let simmer until the rice absorbs all the water and is tender, 9 to 10 minutes.  

2. In a small pot, bring the rice vinegar to a simmer over medium-low heat. Stir in the sugar and salt until they’re fully dissolved. Pour the vinegar mixture over the rice and use a spatula to toss the rice to coat. Cool completely.

3. Make the Sushi: Cut the ends off the cucumbers and then thinly slice the cucumbers into long ⅛-inch-thick strips.

4. Dip your hands into cool water and then mound 1 rounded tablespoon of rice and press it firmly into a tight ball. Place the rice ball at one end of a cucumber strip. Place a few pieces of carrot, a piece of avocado and a piece of scallion alongside the rice. Roll up the ingredients to wrap fully in the cucumber. Secure the end of the cucumber with a toothpick.

5. Repeat with the remaining rice, cucumber strips and veggies. You can remove the toothpicks after the rolls have set for 5 minutes. Transfer to a serving platter. Serve immediately with soy sauce.

Nutrition Facts
  • Rice

  • 555 calories

  • 1g fat

  • 122g carbs

  • 10g protein

  • 6g sugars

  • Sushi

  • 252 calories

  • 15g fat

  • 30g carbs

  • 5g protein

  • 11g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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