Prep Time 30 mins
Cook Time 35 mins
Rest Time 10 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 4
Best Season: All Seasons
Description

Enjoy a nutritious and delicious take on classic sushi with these Veggie Sushi Rolls with Brown Rice! Packed with fresh vegetables, creamy avocado, and nutty brown rice, this recipe is a healthy, fiber-rich alternative to traditional sushi rolls. Perfect for lunch, dinner, or as a fun party snack, these rolls are easy to make and require no raw fish, making them vegan and beginner-friendly. Serve them with soy sauce, wasabi, and pickled ginger for an authentic sushi experience!

Ingredients
    For the Sushi Rice:
  • 1 cup brown rice (short-grain or sushi rice)
  • 2 cups water
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
    • For the Fillings:
  • 1/2 cucumber (cut into thin strips)
  • 1/2 carrot (julienned)
  • 1/2 avocado (sliced)
  • 1/4 red bell pepper (thinly sliced)
  • 4 sheets nori (seaweed)
    • For Serving:
  • Soy sauce
  • Wasabi
  • Pickled ginger
Instructions
    Cook the Brown Rice
  1. 1
    Rinse the brown rice under cold water until the water runs clear. In a pot, add 2 cups of water and bring to a boil. Add the rinsed rice, cover, and reduce to a simmer. Cook for about 35 minutes or until tender. Let it sit, covered, for 10 minutes.
    2. Season the Rice
  2. 2
    In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the warm rice and let it cool to room temperature.
    3. Prepare the Vegetables
  3. 3
    Cut cucumber, carrot, avocado, and bell pepper into thin strips.
    4. Assemble the Sushi Rolls
  4. 4
    Lay a sheet of nori on a bamboo sushi mat (shiny side down). Spread a thin layer of brown rice over the nori, leaving about 1 inch at the top edge. Arrange the vegetables horizontally across the rice.
    5. Roll the Sushi
  5. 5
    Using the sushi mat, roll the nori tightly from the bottom edge, pressing gently to seal. Once rolled, use a sharp knife to cut into bite-sized pieces.
    6. Serve and Enjoy
  6. 6
    Serve with soy sauce, wasabi, and pickled ginger on the side. Enjoy!
Note
  • Storage: Sushi rolls are best eaten fresh but can be stored in an airtight container in the fridge for up to 24 hours.
  • Variations: Try adding tofu, mango, or sesame seeds for extra flavor!
  • Rice Substitute: If you prefer, you can use quinoa or cauliflower rice for a low-carb option.
Keywords: Healthy, Vegan, Easy, Homemade Sushi, Japanese Cuisine
Read it online: https://petitepanini.com/recipe/veggie-sushi-rolls-with-brown-rice/