This Vegan Sushi Recipe is easier than you think! With a few insider tips, sushi won’t seem so intimidating. Then customize your roll with your favorite veggies and wow your friends by bringing the sushi bar home.
- 2 cups uncooked sushi rice
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons agave
- 6 sheets nori
- 1/2 red cabbage, finely chopped
- 1 cup shredded carrots
- 2 scallions, thinly sliced into matchsticks
- 1 English cucumber, cut into thin strips
- 1/2 cup cilantro leaves
- Cook the sushi rice according to the package directions. Add it to a large bowl and toss, don’t stir, it with the rice vinegar and agave. Spread the rice out on a sheet pan and place it in the fridge to cool. While the rice is cooking, now is a great time to prep your veggies.
- Once the rice is cooled, grab a sheet of nori and place it shiny side down on your bamboo mat. Take the rice and spread it out on the nori, leaving a 1 inch strip along the edge that is farthest away from your body. Use the back of a wet spoon to press the rice down and get it into a compact layer. The more the rice is stuck together, the better the roll will stay together.
- To the side closest to you, add a row of each of the veggies. Lightly wet the strip of nori that is exposed (this allows the sushi to seal). Using the sushi mat, tightly tightly roll the sushi into a log. Repeat with the remaining rolls. Using a sharp knife, slice into 1-inch pieces.
Storage: To store, tightly wrap any remaining sushi rolls in plastic wrap. Store in the fridge for 1-3 days.
Filling: Use any mix of raw, cooked, and pickled veggies, greens, sprouts, and protein in these rolls!
Sauces: serve with soy sauce, sriracha mayo, wasabi, eel sauce and/or ponzu.
- Serving Size: 1 roll
- Calories: 288
- Sugar: 9g
- Sodium: 35mg
- Fat: 1g
- Saturated Fat: 0mg
- Carbohydrates: 63g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: rice, veggies, cabbage, carrot, cucumber, scallion, cilantro, avocado, tofu, tempeh,