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Vegetable Sushi Roll

Make fresh sushi rolls at home with seasoned USA Calrose rice and crisp veggies like cucumber, carrot, and bell pepper. This easy recipe is perfect for beginners and makes a fun, flavourful lunch, snack, or dinner that’s both budget-friendly and satisfying. Customise with your own favourite fillings.

Recipe by Ashley Harris @harris.ashley.

Vegetable Sushi Roll (made with USA Calrose Rice)






Ingredients

For the Sushi Rice:

  • 2 cups (400 g) USA Calrose rice (uncooked)
  • 2 ½ cups (600 mL) water
  • 2 tbsp (60 mL) rice vinegar
  • 2 tbsp (25 g) sugar
  • 1 ½ tsp (9 g) salt

Vegetable Fillings:

  • 1 cucumber, julienned
  • 1 carrot, julienned
  • ½ red bell pepper
  • Thinly sliced 4 sheets nori (seaweed)

Directions

Sushi mold (optional)
Small bowl of water (for handling rice) Instructions (Metric)

  1. Cook the Rice:
    Rinse Calrose rice under cold water until clear. Cook with water in a pot or rice cooker. If using stovetop: bring to boil, then cover and simmer on low for 18–20 minutes. Let rest, covered, for 10 minutes.
  2. Season the Rice:
    Mix rice vinegar, sugar, and salt into the cooked rice. Spread in a wide bowl and let cool to room temperature.
  3. Prepare the Vegetables:
    Julienne 1 cucumber and 1 carrot. Thinly slice ½ red bell pepper.
  4. Assemble the Rolls:
    Place a sheet of nori shiny side down. With wet hands, spread a layer of seasoned rice, leaving a 1 cm border at the top. Add a few strips of each vegetable across the centre.
  5. Roll the Sushi:
    Use the sushi mold or roll tightly by hand. Repeat for all 4 sheets.
  6. Slice and Serve:
    Slice each roll into 6–8 pieces using a damp knife.

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