Veggie Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs clear (about 2–3 minutes). Drain well. Transfer rice to a medium pot with 2.25 cups water, cover, and bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, warm 3 tbs rice vinegar, 1 tbs sugar, and 1 tsp salt in a small saucepan over low heat just until the sugar dissolves. Transfer cooked rice to a large shallow bowl or a wooden sushi oke if available. Gently fold the vinegar mixture into the rice with a wooden spatula or rice paddle using a cutting and folding motion to avoid smashing the grains. Fan the rice while folding (or let air circulate) to cool it to slightly above room temperature (about 15 minutes). Cover with a damp towel to keep moist until assembly.

Prepare vegetables

Peel and julienne 1 carrot into thin matchsticks (about 1 cup). Trim an English cucumber, slice lengthwise, scoop out seeds if watery, and cut into long thin strips (about 1 cup). Remove skin and pit from 1 avocado, slice into long strips (about 1 cup). Seed and thinly slice 1/2 cup red bell pepper into strips. Trim 2 green onions and cut into long thin strips. Toss carrot briefly in a small splash of rice vinegar or a pinch of salt if desired to soften and season (optional). Lightly toast 1 tbs sesame seeds in a dry skillet over medium heat until fragrant, about 1–2 minutes—shake pan frequently to avoid burning.

Optional filling prep

If using a spicy mayo or gochujang mayo, mix 2 tbs vegan mayo with 1 tsp gochujang (or to taste) and 1/2 tsp sesame oil in a small bowl. Transfer to a piping bag or small squeeze bottle for easier application when assembling.

Set up

Place a bamboo sushi mat on a work surface and cover it with plastic wrap to prevent sticking. Keep a small bowl of water nearby to wet your fingers (prevents rice from sticking). Place 1 full nori sheet shiny side down on the plastic-wrapped mat.

Spread rice

Wet your hands and grab about 3/4 cup of seasoned sushi rice. Gently spread the rice evenly over the nori, leaving a 1-inch (2.5 cm) border at the top edge of the nori (the edge farthest from you). Press lightly to create an even layer about 1/4-inch thick. Sprinkle a few toasted sesame seeds over the rice if desired.

Flip (optional for inside-out rolls)

For an inside-out (uramaki) roll, place a second piece of plastic wrap over the rice, flip the nori so rice faces down on the plastic, then remove the original plastic under the mat. If making a traditional roll, skip this step and continue with nori rice side down.

Add fillings

About 1 inch from the bottom edge of the nori, arrange a thin line of fillings across the width: cucumber strips, carrot matchsticks, avocado slices, red pepper strips, and green onion. If using spicy mayo, add a thin line of sauce on top of the vegetables. Do not overfill—aim for a single layer of each ingredient so the roll closes cleanly.

Roll tightly

Using the bamboo mat, lift the edge nearest you and begin to roll away from you, tucking the fillings in with your fingers and pressing gently but firmly. Continue rolling until you reach the exposed 1-inch border; wet the border lightly with water to seal the roll. Squeeze the mat around the roll and press gently to set the shape, then remove the mat and plastic wrap.

Slice

With a very sharp knife, wet the blade to prevent sticking and slice the roll into 6–8 equal pieces. Clean and re-wet the blade between cuts for neat slices. Arrange pieces on a serving platter and sprinkle with the remaining toasted sesame seeds.

Serve the veggie rolls immediately with soy sauce, wasabi, and pickled ginger on the side. Store any leftover rolls in an airtight container in the refrigerator for up to 24 hours; rice will firm up—let sit at room temperature 10–15 minutes before serving for best texture. Avoid freezing.