Vegetable Maki Rolls with Pickled Daikon and Carrot

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Fresh and vibrant vegetable sushi rolls featuring pickled daikon, carrot, and crunchy cucumber wrapped in seasoned sushi rice and nori. This Japanese-inspired sushi recipe (vegetarian, vegan), ready in about 65 minutes, pairs sushi rice, water, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 sheets nori sheets
• 1/2 cup julienned daikon radish
• 1/2 cup julienned carrot
• 1/2 cup julienned cucumber
• 1/4 cup rice vinegar (for pickling)
• 1 tbsp sugar (for pickling)
• 1/2 tsp salt (for pickling)
• for serving soy sauce
• for serving wasabi
• for serving pickled ginger

Instructions

1. Step 1: Prepare quick pickles by combining 1/4 cup rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a bowl until sugar dissolves. Add 1/2 cup julienned daikon and 1/2 cup julienned carrot to the mixture and let sit for 30 minutes.
2. Step 2: Rinse 1 cup sushi rice under cold water three times until water runs clear.
3. Step 3: Combine rinsed rice with 1 1/4 cups water in a rice cooker or pot. Cook covered until tender, about 18 minutes.
4. Step 4: In a small saucepan over medium heat, combine 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt. Heat until dissolved, then remove from heat.
5. Step 5: Transfer cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula. Cool rice to room temperature by fanning for about 10 minutes.
6. Step 6: Place a bamboo sushi mat covered with plastic wrap on a flat surface. Lay 1 nori sheet shiny side down.
7. Step 7: Wet hands and spread 1/2 cup sushi rice evenly over nori, leaving a 1-inch border at the top.
8. Step 8: Place a layer of pickled daikon and carrot, along with 1/4 cup fresh julienned cucumber, across the center of the rice.
9. Step 9: Roll sushi tightly away from you using the mat, tucking in the vegetables as you roll. Press firmly to seal.
10. Step 10: Slice the roll into 6 pieces with a sharp, wet knife.
11. Step 11: Repeat steps 6-10 to make 4 rolls. Serve with soy sauce, wasabi, and pickled ginger.