Easy Veggie Sushi with Jicama Rice
Easy Veggie Sushi with No-Cook Jicama Rice is a healthy, quick meal that satisfies cravings. I’ve made this over 50 times and it’s a family favorite. Fresh and light, it’s perfect for any day. Try it with my Cheesy Meatball Subs for a complete meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Cheesy Meatball Subs with Marinara Sauce and No Bake Oreo Dessert Salad.
Why This Easy Veggie Sushi with Jicama Rice Is Pure Comfort
- Healthy and refreshing
- Quick to make
- Perfect for meal prep
- No cooking required
What You'll Need for Easy Veggie Sushi with Jicama Rice
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup jicama rice (pre-cooked or no-cook)
- 4 sheets sushi seaweed (nori)
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1/2 cup bell pepper strips
- 1/4 cup fresh cilantro
- 1/4 cup sesame seeds
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tsp grated ginger
- 1/2 tsp sesame oil
- Optional: Sesame seeds
- Optional: Sliced green onions
- Optional: Pickled radishes
- Optional: Avocado slices
📝 Ingredient Notes
- Jicama rice: Use pre-cooked or no-cook jicama rice for convenience.
- Sushi seaweed: Use thin sheets for easier rolling.
- Sesame oil: Adds a rich, nutty flavor to the rice.
- Cilantro: Fresh cilantro adds a bright, herbal note.
🛒 Tools & Equipment I Recommend
- Sharp Sushi Knife — Ensures clean, even cuts for perfect rolls. → See on Amazon
- Sushi Rolling Mat — Helps roll sushi evenly without tearing the seaweed. → See on Amazon
How to Make Easy Veggie Sushi with Jicama Rice
- Prepare the Rice: Mix rice vinegar, soy sauce, honey, ginger, and sesame oil into the jicama rice. Let it sit for 5 minutes.
- Lay the Nori: Place a sheet of nori on a sushi rolling mat. Spread a thin layer of rice on the bottom third.
- Add Fillings: Arrange carrots, cucumber, bell peppers, cilantro, and sesame seeds on top of the rice.
- Roll the Sushi: Use the mat to roll the sushi tightly. Press gently to shape the roll.
- Slice and Serve: Use a sharp knife to cut the roll into 8 pieces. Serve with soy sauce or spicy mayo.
Cook's Tips for Perfect Easy Veggie Sushi with Jicama Rice
- Best technique: Use a wet paper towel to keep the rice from sticking to your hands.
- Common mistake and fix: If the rice is too dry, add a little more vinegar or water to adjust.
- Texture trick: Press the roll firmly to ensure even layers and a tight shape.
- Flavor boost: Add a splash of lime juice for a fresh, zesty taste.
Storing & Reheating Easy Veggie Sushi with Jicama Rice
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 2 days. Make-ahead tip: Prepare the rice and fillings the night before.
Freezing Easy Veggie Sushi with Jicama Rice
Can be frozen for up to 1 month. Thaw before eating.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated oven at 350°F for 5–7 minutes. Microwave: Reheat in short bursts to avoid sogginess.
Recipe Notes
- Chef tip: Use room-temperature rice for easier rolling.
- Best substitution: Replace jicama rice with cauliflower rice for a lower-carb version.
- Make-ahead: Make the rice and fillings in advance for quicker assembly.
- Scaling: Double the recipe for a larger batch or for a party.
- Troubleshooting: If the roll is too loose, press it more firmly before slicing.
Want to level up this recipe?
Sushi Rolling Mat — Helps create even, professional-looking rolls with ease. → Check price on Amazon
Easy Veggie Sushi with Jicama Rice
Ingredients
Main Ingredients
- 1 cup jicama rice (pre-cooked or no-cook)
- 4 sheets sushi seaweed (nori)
- 1 cup shredded carrots
- 1 cup cucumber slices
- 1/2 cup bell pepper strips
- 1/4 cup fresh cilantro
- 1/4 cup sesame seeds
Seasonings
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tsp grated ginger
- 1/2 tsp sesame oil
Optional Toppings
- Sesame seeds
- Sliced green onions
- Pickled radishes
- Avocado slices
Instructions
- Prepare the Rice: Mix rice vinegar, soy sauce, honey, ginger, and sesame oil into the jicama rice. Let it sit for 5 minutes.
- Lay the Nori: Place a sheet of nori on a sushi rolling mat. Spread a thin layer of rice on the bottom third.
- Add Fillings: Arrange carrots, cucumber, bell peppers, cilantro, and sesame seeds on top of the rice.
- Roll the Sushi: Use the mat to roll the sushi tightly. Press gently to shape the roll.
- Slice and Serve: Use a sharp knife to cut the roll into 8 pieces. Serve with soy sauce or spicy mayo.
Notes
- Chef tip: Use room-temperature rice for easier rolling.
- Best substitution: Replace jicama rice with cauliflower rice for a lower-carb version.
- Make-ahead: Make the rice and fillings in advance for quicker assembly.
- Scaling: Double the recipe for a larger batch or for a party.
- Troubleshooting: If the roll is too loose, press it more firmly before slicing.
Storage
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Can be frozen for up to 1 month. Thaw before eating.
- Oven reheat: Reheat in a preheated oven at 350°F for 5–7 minutes.
- Microwave reheat: Reheat in short bursts to avoid sogginess.
- Make ahead: Prepare the rice and fillings the night before.
Nutrition Per Serving
- Calories: 120
- Protein: 4g
- Fat: 2g
- Carbs: 20g
- Fiber: 3g
- Sugar: 3g
- Sodium: 250mg
- Cholesterol: 0mg
- Sat. Fat: 0.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Veggie Sushi with Jicama Rice FAQs
Yes, you can prepare the rice and fillings in advance. Store them in the fridge and assemble just before serving.
If the rice is too dry or the roll is not pressed tightly, the sushi may fall apart. Use a wet paper towel to keep your hands moist and press the roll firmly.
Yes, you can freeze the rolled sushi for up to 1 month. Thaw in the fridge before eating.
Cauliflower rice is a great low-carb substitute for jicama rice.
Yes, you can add cooked tofu, edamame, or shredded chicken for extra protein.
A Warm Final Note
I can’t wait for you to try Easy Veggie Sushi with Jicama Rice and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
