This Japanese-inspired vegan sushi roll recipe is so delicious and one of the simplest I’ve ever tried! Learn how to make vegetable sushi at home with my easy step-by-step instructions and a handful of store cupboard ingredients.
Have you ever tried making homemade sushi rolls?
For the longest time, I avoided making my own sushi. I figured it was one of those foods best left to the experts. But once I discovered how easy it is to make my own Japanese-inspired sushi rolls, everything changed!
Is this authentic Japanese sushi? Not at all. Is it easy to make, healthy, and inspired by the delicious sushi rolls you may find in a restaurant? Absolutely.
In this post, I’ll show you how to make your own vegan sushi from scratch, and share the tips and tricks I’ve learned along the way.
Let’s get started!
Vegan Sushi Ingredients
You can’t make sushi rolls without rice! The majority of sushi is made with short-grain white rice, often referred to as “ordinary Japanese rice”. It is important to use the correct kind of rice. Otherwise, it won’t stick together and you won’t be able to roll it.
We’ll use these yummy seaweed sheets to hold our sushi rolls together.
This is the fun part! You can fill your vegan sushi rolls with anything you fancy! I like:
- Cucumber, julienne cut
- Avocado cut into slices
- Sesame seeds, julienne cut cucumber, avocado slices, vegan crab or fish slices
- Sliced vegan ‘tuna’ and spicy mayonnaise
I love vegan sushi with soy sauce, wasabi, and a side of pickled ginger.
How to Make Sushi Rolls
There are many different ways of rolling sushi, and this is by no means the most traditional. That said, this method is very simple and works well for me, even without special equipment.
- Place a nori sheet shiny side down on the counter or a bamboo mat.
- Next, spread a spoonful of cooked sushi rice over 2/3 of the nori sheet, leaving the last 1/3 bare.
- Add your favorite sushi roll fillings to the center of the sushi rice.
- Carefully pick up the nori sheet at the widest edge, and roll towards the center, being careful to tuck in the filings as you go. Roll your rice tightly, but not so tightly that it squeezes out.
- Dab a little water on the bare end of the nori sheet, and then continue rolling up your sushi roll until it sticks together
- Set aside and prepare the rest of your sushi.
- Using a sharp knife, cut each sushi rolls into 6-8 slices and transfer to a serving plate.
- Serve immediately with soy sauce, wasabi, and a side of pickled ginger.
Alternative Sushi Roll Fillings
Looking for a high-protein snack? Try swapping sushi rice for quinoa, for a nutty, protein-packed treat. Cook the quinoa as normal (check out my how to cook quinoa guide) and then stir in the sushi rice seasoning. Then, use the quinoa in the same way you would sushi rice.
As mentioned, you can fill your sushi rolls with anything you fancy. Fresh vegetables are always delicious, but feel free to experiment with any vegan ingredients you like!
Can Sushi Rolls be Made in Advance?
These rolls taste best eaten immediately after cutting, but you could also make them a couple of hours ahead if needed. If you’re doing this, I recommend preparing the rice and fillings beforehand, then rolling the sushi directly before serving.Print
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