Vegetable Sushi Rolls (Vegan Sushi)

Looking for a healthy and tasty vegan option? Dive into our vegetable sushi roll guide and unlock the secrets to making mouthwatering plant-based sushi.

📝 Ingredients

• 2 cup sushi rice (Note1)
• 2 cup water
• 1/2 cup rice vinegar
• 1/2 tbsp salt
• 1 tbsp sugar
• 1 pc avocado (thinly sliced)
• 16 oz marinated tofu (cut into strips)
• 3 pc pickled cucumber (thinly sliced)
• 1 large glazed carrot (thinly sliced)
• 1/2 pc red bell pepper (deseeded, cut into thin strips)
• 1/2 pc yellow bell pepper (deseeded, cut into thin strips)
• 3 pc sautéed mushrooms (thinly sliced)
• 5 pc nori seaweed sheets
• 1/2 cup vegan cream cheese (*optional)
• soy sauce (or tamari)
• wasabi (*optional)

👨‍🍳 Instructions

1. 1--- How to cook sushi rice ---
2. 2In a large bowl or container, place the sushi rice inside and fill it with tap water. Gently stir the grains in the water for a few seconds and then carefully drain them to prevent losing the grains. You can use a colander to make this process easier. Repeat this process about 6 times or until the water starts running clear. (Note2)
3. 3After completing the number of rinses, place the rice in a colander. It’s crucial to let the grains rest in the colander for a few minutes to remove excess starch.
4. 4Place the rinsed rice and water in a saucepan with a lid on and bring it to a boil on medium-high heat. When the water starts to boil, reduce the heat to very low and continue cooking for an additional 10 minutes. Then turn off the heat and let the rice rest in the saucepan still with the lid on for the next 20 minutes.
5. 5Mix the vinegar, salt, and sugar in a small bowl until the granules are dissolved. After the rice has rested and is at room temperature, spread it out on a large tray and fan it while drizzling the seasoned rice vinegar over it. Leave the rice in the fridge uncovered and let it cool down to a workable temperature (Around 20-30 minutes).
6. 6--- How to make sushi rolls ---
7. 7Wet your hands with water to prevent ingredients from sticking. Place a nori sheet on a bamboo mat, and evenly spread the cooked rice over, creating a thin even layer and leaving about a centimeter margin with no rice at one end.
8. 8Then start adding vegan cream cheese on one straight line across the nori sheet. Then arrange the veggies like the cucumber and carrot strips on top of the cheese, evenly distributing them as shown in the pictures.
9. 9Carefully roll the sushi using the sushi mat and create a firm and compact roll. Gently squeeze as you roll along and make sure no ingredients are spilling to the sides. When you reach the end, moisten the exposed edge of the nori sheet with a bit of water from your fingers and tuck the sushi roll close. Repeat the process until the rice, nori, thin strips of veggies, and avocado are used up.
10. 10Place the sushi roll on a tray and cover it with parchment or store it in an airtight container and chill in the fridge for at least 20 minutes.
11. 11To achieve clean slices, wet your knife and clean off any rice starch or residue that may stick to it. Start by cutting the roll in half and then cut each half into 3 to 4 pieces. Then serve with soy sauce and wasabi on the side. Enjoy!