Elevate your homemade sushi game with these vibrant Vegetarian Fusion Sushi Rolls—a playful, Western twist on the classic Japanese favorite. The beauty of this recipe is its flexibility: you can swap the vegetables according to seasonality or your preferences, making each roll perfectly tailored for every eater at your table. For those who enjoy a more traditional touch, simply add a sheet of nori before rolling; otherwise, the rolls taste just as fresh and flavorful without it.
In this version, creamy avocado pairs with crisp cucumber, sweet bell pepper, and tender zucchini, all nestled inside tangy sushi rice that’s seasoned with red wine vinegar for a delicate kick. The addition of sesame seeds gives each bite a delightful crunch, while a touch of lemon juice keeps the avocado bright. Roll these up for a nourishing lunch or colorful appetizer and enjoy a fresh, plant-based spin on sushi that might just win over even the pickiest palates.
Easy Vegetarian Fusion Sushi Rolls
Print RecipeIngredients
- 1 1/2 cups uncooked short-grain white rice
- 1 1/2 cups water
- 1/3 cup red wine vinegar
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1/2 avocado - peeled, pitted, and thinly sliced
- 1 teaspoon lemon juice
- 1/4 cup sesame seeds, or as needed
- 1/2 cucumber - peeled, seeded, and cut into matchsticks
- 1/2 green bell pepper, seeded and cut into matchsticks
- 1/2 zucchini, cut into matchsticks
Instructions
Combine rice and water in a saucepan, bring to a boil, then lower heat to the minimum. Cover and cook until the water is absorbed, roughly 15 minutes, then let the rice sit covered for another 10 minutes off the heat.
In a small bowl, dissolve sugar and salt in red wine vinegar. Fluff the warm rice, transfer to a wide bowl, and drizzle with the seasoned vinegar. Fold gently to coat, then spread rice onto parchment paper and cool by fanning. Cover with damp paper towels to prevent drying.
Toss sliced avocado with lemon juice to prevent browning.
On a sushi mat, scatter a thin layer of sesame seeds. Take about half a cup of cooled rice and press onto the mat to form a thin layer. Lay strips of cucumber, avocado, bell pepper, and zucchini in a row down the center.
Using the mat, roll rice and vegetables up tightly into a cylinder. Once rolled, wrap with the mat again and gently press to form compact rolls. Repeat with remaining ingredients for four total rolls.
Arrange rolls on a platter, slice each into 6 or 8 bite-sized pieces, and cover with damp paper towels until ready to serve.
Notes
Tips:
Feel free to switch up the vegetables—carrots, radishes, or baby spinach work beautifully. If you're a nori lover, lay a sheet of seaweed as your base before pressing down the rice., Moisten your hands while handling the rice to prevent sticking. Use a sharp, wet knife when slicing rolls for the cleanest cuts.