Wheat-free Veggie Sushi Rolls
These Wheat-Free Veggie Sushi Rolls are a delicious and healthy alternative to traditional sushi, perfect for those with wheat allergies or sensitivities. Packed with fresh vegetables and wrapped in nori seaweed, these rolls are a great addition to any meal or as a light snack.
Ingredients
- 4 nori seaweed sheets
- 1 cucumber, julienned
- 1 carrot, julienned
- 1 avocado, sliced
- 1/2 red bell pepper, julienned
- 1 cup cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Instructions
- Prepare the sushi rice by mixing the rice vinegar, sugar, and salt into the cooked rice. Let it cool.
- Place a nori sheet on a bamboo sushi mat.
- Spread a thin layer of sushi rice over the nori, leaving a small border at the top.
- Arrange the julienned cucumber, carrot, red bell pepper, and avocado slices in the center of the rice.
- Roll the sushi tightly using the bamboo mat, sealing the edge with a little water.
- Repeat with the remaining ingredients.
- Slice the rolls into bite-sized pieces and serve with soy sauce and pickled ginger.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 2g
Supplies
Bamboo sushi mat
Tools
Sharp knife
Serving suggestions
Serve the Wheat-Free Veggie Sushi Rolls with a side of miso soup and a green salad for a complete and satisfying meal.
Tips & tricks
For best results, use a sharp knife to slice the sushi rolls and wet the blade between cuts to prevent sticking.
Cost
$10