Easy Vegan Sushi

why make this recipe

Making Easy Vegan Sushi is a wonderful way to enjoy a delicious and healthy meal. It allows you to customize your fillings and enjoy a plant-based twist on a classic dish. It’s also a fun activity to do with friends or family, making mealtime an engaging experience. Plus, this recipe is simple and quick, perfect for beginners!

how to make Easy Vegan Sushi

Ingredients

• 300 g sushi rice
• 4 tablespoons rice vinegar
• 2 tablespoons caster sugar
• 1 teaspoon salt
• 4 sheets sushi nori (roasted seaweed sheets)
• Half yellow pepper
• Half red pepper
• 1 carrot
• 3 stalks tenderstem broccoli
• 10 cm piece cucumber
• 2 tablespoons sesame seeds (optional)
• 2 tablespoons black sesame seeds (optional)
• Half avocado
• 2 tablespoons sushi ginger
• Tamari or soy sauce

Directions

1. Prepare the rice: Rinse the rice in a sieve until the water runs clear. Place it in a saucepan with 450ml of water, bring it to a boil, cover, and simmer for 10 minutes. Turn off the heat and leave it covered for 30 minutes. Once cooled, mix in rice vinegar, sugar, and salt.
2. Prepare fillings: Roast the peppers at 180°C for 25 minutes or air fry for 12 minutes. Pickle sliced carrot in a mixture of vinegar, sugar, and salt. Boil or steam the broccoli for 3-4 minutes. Slice the cucumber and avocado.
3. Assemble sushi: Lay a sheet of nori on a bamboo mat, spread rice over it, add your fillings, dampen the edges with water, and roll tightly. Cut the roll into pieces.
4. To serve: Accompany sushi with tamari or soy sauce and sushi ginger.

how to serve Easy Vegan Sushi

Serve your Easy Vegan Sushi on a platter. You can arrange it nicely to make it look appetizing. Offer tamari or soy sauce and sushi ginger on the side for dipping. This adds extra flavor to each bite!

how to store Easy Vegan Sushi

If you have leftovers, store them in an airtight container in the fridge. They are best eaten fresh but can stay good for up to 24 hours. If you don’t eat them by then, the rice may harden and the nori might become soggy.

tips to make Easy Vegan Sushi

• Make sure to rinse the sushi rice well to remove excess starch. This will help you achieve the perfect sticky texture.
• Use a sharp knife when cutting the sushi to get clean slices.
• Feel free to add or replace any fillings based on your preferences. Other vegetables like bell peppers, avocado, or even tofu work great!

variation

You can make different variations by adding fruits like mango or using quinoa instead of sushi rice for a unique twist. You can also experiment with sauces and toppings to create your own special sushi roll.

FAQs

Can I make sushi rice ahead of time?
Yes, you can prepare sushi rice a few hours in advance and keep it in the fridge until you are ready to assemble your sushi.

Is sushi vegan?
Yes, traditional sushi can be made vegan by using vegetables, tofu, or other plant-based ingredients.

What if I cannot find sushi nori?
If you can’t find sushi nori, you can use wide lettuce leaves or rice paper wrappers as alternatives, creating a fresh and crunchy texture.

Easy Vegan Sushi

4 from 1 vote

A simple and customizable plant-based twist on classic sushi, perfect for enjoyable meals with friends and family.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Lunch, Main Course

Cuisine: Japanese, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Sushi

• 300 g sushi rice Rinse well to remove excess starch.
• 4 tablespoons rice vinegar
• 2 tablespoons caster sugar
• 1 teaspoon salt
• 4 sheets sushi nori Roasted seaweed sheets.

Fillings

• 1/2 piece yellow pepper Roasted.
• 1/2 piece red pepper Roasted.
• 1 piece carrot Pickled.
• 3 stalks tenderstem broccoli Boiled or steamed.
• 10 cm cucumber Sliced.
• 1/2 piece avocado Sliced.
• 2 tablespoons sesame seeds Optional.
• 2 tablespoons black sesame seeds Optional.
• 2 tablespoons sushi ginger
• to taste tamari or soy sauce For dipping.

Method

 

Preparation

1. Rinse the sushi rice in a sieve until the water runs clear.
2. In a saucepan, combine the rinsed rice with 450ml of water. Bring to a boil, cover, and simmer for 10 minutes.
3. After 10 minutes, turn off the heat and leave the rice covered for 30 minutes.
   
4. Once cooled, mix in the rice vinegar, caster sugar, and salt.

Prepare Fillings

1. Roast the peppers at 180°C for 25 minutes or air fry for 12 minutes.
2. Pickle sliced carrot in a mixture of vinegar, sugar, and salt.
   
3. Boil or steam the broccoli for 3-4 minutes.
4. Slice the cucumber and avocado.
   

Assemble Sushi

1. Lay a sheet of nori on a bamboo mat.
2. Spread a layer of sushi rice over the nori.
   
3. Add your prepared fillings.
4. Dampen the edges of the nori with water and roll tightly.
5. Cut the roll into pieces.

Serve

1. Arrange the sushi on a platter and serve with tamari or soy sauce and sushi ginger on the side.

Notes

Store leftovers in an airtight container in the fridge. Best eaten fresh but can last up to 24 hours.