Description
Make the best veggie sushi ever, based on seasonal, local veggies and this super simple, healthy and delicious vegan recipe.
Ingredients
Scale
Brown Sushi Rice:
- 1 cup short grain brown rice
- 2 cups water
- 1 tablespoon soy sauce, gluten-free
- 2 tablespoons rice vinegar
- 1 teaspoon agave syrup
Vegetable Fillings, as desired:
2 cups assorted vegetables, sliced into thin strips or small pieces, as desired, such as:
- Carrots, peeled, sliced into thin matchstick strips
- Cucumbers, sliced into thin matchstick strips
- Asparagus spears, thin, sliced
- Microgreens or sprouts
- Avocado, sliced thinly
- Green onion, sliced
- Mushrooms, sliced
- Summer squash, sliced into thin matchstick strips
- Bell pepper, thinly sliced
- Cilantro leaves
- Arugula or spinach, small leaves
- Radishes, sliced into thin matchstick strips
- Broccoli florets, thinly sliced
- Snow peas, sliced into thin slivers
- Red cabbage, sliced into thin slivers
Seaweed, Toppings:
- 4 sheets Nori roasted seaweed
- 2 teaspoons sesame seeds
- Finely chopped cilantro, green onions, basil, or vegetables, as desired.
Vegan Creamy Sriracha Sauce:
- 3 tablespoons vegan mayonnaise (make it yourself here)
- ½ teaspoon sriracha sauce
- 1 teaspoon fresh grated ginger
- 1 teaspoon agave syrup
- 1 teaspoon fresh lemon juice
Instructions
- To make Brown Sushi Rice: Rinse brown rice, and add to pot with water. Bring to a boil, then cover, reduce heat, and simmer for 40–45 minutes until tender and the water is absorbed. Cool for 10 minutes.
- Place soy sauce, vinegar and agave in a small microwaveable dish and heat for 2 minutes. Stir until smooth. Pour over rice and stir to combine. Set aside.
- Prepare 2 cups of assorted vegetables into thin pieces as described and place on a large dish.
- On a clean cutting board, place a sushi mat or a piece of plastic wrap a little bigger than the size of the nori sheet.
- Place one sheet of nori seaweed, shiny side down, lengthwise on sushi mat or plastic wrap.
- Measure out about 7/8 cup of rice and spread it out evenly with a spoon or wet hands over nori sheet, leaving a margin of about one-fourth of the length of the nori sheet on the right side.
- Sprinkle ½ teaspoon sesame seeds over rice.
- Place ½ cup of the vegetables in your desired combination on the margin of the nori sheet that has no rice.
- Starting with the vegetable side, roll the sushi tightly, pressing with either the mat or the plastic wrap to make a tight, cylindrical roll, until you reach the end of the nori sheet.
- Using a sharp knife, slice the roll into 8 slices. Repeat four times with all ingredients.
- Make the Vegan Creamy Sriracha Sauce by combining vegan mayonnaise, sriracha sauce, ginger, agave, and lemon juice in a small dish.
- Arrange sushi rolls on a platter with additional vegetables, sprouts, or greens, as desired. Drizzle with Vegan Creamy Sriracha Sauce and garnish with cilantro, green onions, or basil, as desired.
- Enjoy or chill in an airtight container until serving time for up to 5 days. Makes 8 servings (1/2 roll each).
Notes
If you love making sushi, try this easy sushi making kit that has everything you need to make sushi rolls the easy way.
To make this recipe faster, precook your rice the day before, then mix with sushi rice ingredients and chill until you are ready to roll your sushi.
Add sliced tofu in step 8 to increase the protein of this recipe.
- Prep Time: 1 hour
- Cook Time: 45 minutes (precook rice to save time)
- Category: Entree
- Cuisine: American, Asian
Nutrition
- Serving Size: 1/2 sushi roll each
- Calories: 137
- Sugar: 2 g
- Sodium: 123 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 2 g
I love how the flavors in veggie sushi rely on freshness rather than strong seasoning. When the veggies are crisp and the rice is done right, the taste feels clean and natural.
I loved making this vegetable sushi recipe. It turned out great and it was a fun dish for my family to share.