Healthy Lunch Vegetable Sushi Rolls

Name: Healthy Lunch Vegetable Sushi Rolls
Prep time: 30 min
Total time: 30 min
Yield: 4 rolls
Ingredients: 2 cups sushi rice; 2 1/2 cups water; 2 tablespoons rice vinegar; 1 tablespoon sugar; 4 sheets nori (seaweed); 1 avocado, sliced; 1 cucumber, julienned; 1 carrot, julienned; 1 bell pepper, thinly sliced; Soy sauce, for serving

Highlighted under: Healthy & Light

I love making these Healthy Lunch Vegetable Sushi Rolls for a fresh, vibrant meal that is as fun to eat as it is to prepare. The combination of colorful veggies, creamy avocado, and seasoned rice creates a delightful and nutritious dish that’s perfect for lunch. I often find that rolling sushi is a wonderful activity to share with friends or family, turning meal prep into a creative experience. Plus, you can customize these rolls with your favorite vegetables, making it easy to adapt them to different tastes.

Created by

Marianne Hughes

Last updated on 2026-01-06T10:34:18.901Z

When I first tried making sushi at home, I was amazed at how easy and rewarding it was. I discovered that using a bamboo mat for rolling made all the difference, allowing the rolls to be tight and uniform. The colorful vegetables really shine in these sushi rolls, making them not only delicious but also visually appealing.

One of my favorite tips is to use sushi rice or short-grain rice and season it with rice vinegar, sugar, and salt for that authentic flavor. The key is to ensure your rice is sticky enough to hold everything together but not overcooked. Since then, I've enjoyed experimenting with different fillings like pickled radish and cucumber!

        Why You Will Love This Recipe
        Vibrant and colorful, making lunch exciting
Packed with fresh vegetables for a healthy boost
Easy to customize with your favorite ingredients

      

Perfecting the Sushi Rice

Mastering sushi rice is crucial for achieving the right texture and flavor in your rolls. After rinsing the rice until the water runs clear, it's important to let it soak for around 30 minutes before cooking. This helps the grains absorb water evenly, preventing clumps and ensuring a fluffy texture. When cooked properly, the rice should be sticky enough to hold together but not mushy. Mixing in rice vinegar and sugar right after cooking gives the rice its signature tang and slight sweetness, enhancing the overall flavor of your sushi rolls.

Once your sushi rice is cooled down, I recommend spreading it out on a large plate or tray for faster cooling. This not only prevents the rice from continuing to cook in its own steam but also lets it dry out slightly, making it easier to handle. The key is to get the rice to a manageable temperature—around room temperature—before proceeding to assembly. Too hot, and it will make the nori soggy; too cold, and it won't adhere properly.

Choosing Your Vegetables Wisely

The beauty of these sushi rolls lies in the colorful variety of vegetables used, but choosing the right ones is essential for both flavor and texture. Crunchy vegetables like cucumbers and carrots not only provide a refreshing contrast to the creamy avocado but also add a satisfying crunch to each bite. For a unique twist, try using cooked ingredients like tempura sweet potatoes or sautéed mushrooms for an umami-packed alternative. Remember, the key is to stick to vegetables with a high water content and a crisp texture, as they hold up well inside the roll.

Cutting your vegetables uniformly is another important step for the aesthetics and ease of rolling. Aim for thin, even strips that will roll smoothly without bulging out of the sides. Additionally, feel free to experiment with seasonal produce—bell peppers can be swapped for asparagus in spring or roasted red peppers in summer, adding delightful variations in flavor and color. If you find the nori becoming too tough or chewy, try using a brand with a thinner consistency for a lighter bite.

Ingredients

For the Sushi Rolls

2 cups sushi rice
2 1/2 cups water
2 tablespoons rice vinegar
1 tablespoon sugar
4 sheets nori (seaweed)
1 avocado, sliced
1 cucumber, julienned
1 carrot, julienned
1 bell pepper, thinly sliced
Soy sauce, for serving

Instructions

Prepare Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to device instructions. Once cooked, transfer rice to a bowl, mix with rice vinegar and sugar, and let cool.

Prepare Vegetables

While the rice cools, prepare your vegetables by washing and slicing them into thin strips. Keep them ready for assembling the rolls.

Assemble the Sushi Rolls

Lay a sheet of nori shiny side down on a bamboo mat. Dampen your hands and grab a handful of sushi rice, spreading it evenly over the nori, leaving about an inch at the top edge. Place avocado, cucumber, carrot, and bell pepper across the center.

Roll the Sushi

Using the bamboo mat, start rolling the sushi away from you, tucking it tightly as you go. Use gentle pressure. Once you reach the exposed edge, wet it with a bit of water to help seal the roll.

Slice and Serve

Use a sharp knife to slice the roll into bite-sized pieces, wiping the knife with a damp cloth in between cuts. Serve with soy sauce for dipping.

Pro Tips

For added flavor, consider sprinkling sesame seeds on the rice before rolling. You can also try adding cream cheese or tofu for extra creaminess.

Storage and Make-Ahead Tips

Sushi rolls are best enjoyed fresh, but if you need to prepare them in advance, that’s certainly possible. I recommend assembling the rolls up to a few hours ahead, but be sure to wrap them tightly in plastic wrap to prevent them from drying out. Keep them chilled in the refrigerator until you're ready to serve. However, avoid cutting them until just before serving to maintain their shape and prevent drying at the edges.

If you have leftover rolls, they can be stored in the fridge for up to 24 hours. Just remember that the nori may lose its crispness and become a bit soggy. To revive the texture, you can try briefly toasting the rolls in a hot pan for a minute or two, which can also enhance the flavor. Discard any ingredients that may have wilted or lost their freshness before storing.

Serving Suggestions

When it comes to serving your sushi rolls, presentation is key. Arrange the slices on a vibrant plate, and consider garnishing with sesame seeds or finely chopped green onions for added flair. You can also serve alongside pickled ginger and wasabi for a traditional touch. For an extra layer of flavor, try drizzling a little soy sauce or homemade teriyaki over the top before serving.

These rolls also pair wonderfully with a side of miso soup or a refreshing salad with a sesame dressing. If you're making these for a get-together, consider offering a variety of dipping sauces, such as spicy mayo or a citrusy ponzu sauce, to elevate the experience and cater to a range of tastes.

Questions About Recipes

→ Can I use brown rice instead of sushi rice?

Yes, but be sure to adjust cooking times as brown rice often takes longer to cook than white sushi rice.

→ How do I store leftover sushi rolls?

Store leftover rolls in an airtight container in the refrigerator for up to 24 hours. They are best consumed fresh.

→ What other fillings can I use?

You can use any combination of fillings you like! Try cooked shrimp, crab, or different vegetables like spinach and radish.

→ Is it possible to make vegan sushi?

Absolutely! All the ingredients in this recipe are plant-based, making it suitable for vegans.