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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
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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.
    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.
    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.
    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.