This easy vegan sushi recipe is the perfect recipe for a date night in! It’s easy, delicious, and can be made so many different fillings.
So, I heard you love sushi? And vegetables? Um, surprise! What’s better than having some vegan sushi at home? Say hello to these vegan sushi rolls. If you like me, I could eat sushi every single day because I love fish so much. It’s one of the things I can enjoy daily without filing a complaint report.
Sushi for beginners. The ingredients.
Making sushi is not that difficult; however, it takes some patience to master it. What you need to make sushi rice are:
- Roasted seaweed/nori sheet
- Sushi rice
- Water
- Rice vinegar
- Sugar/mirin
- Salt
Vegan/vegetarian sushi fillings.
You can add in your favorites, such as avocado, carrots, celery, cucumber, tofu, tempeh, sweet potato, baby spinach, mushrooms, and so much more.
Optional toppings: soy sauce, wasabi, ginger pickle
How to make vegan sushi.
- First, you need to cook rice in a rice cooker or stovetop. Scoop rice into a wooden bowl and with a wooden spoon mix in the vinegar, sugar, and salt combo. Fan the rice to cool off while stirring the rice. Bring the rice up the sides of the bowl to help cool faster.
- When rice is cooled, layout a seaweed sheet, shiny side down on top of the sushi rolling mat. You’ll notice lines in the seaweed sheet, have them run vertically toward you. Spread a layer of rice on the sheet. Because rice is sticky, it helps to keep a small dish of water for dipping your fingers in. Spreading the rice onto the seaweed sheet is best done with your fingers.
- Place several thin pieces of your vegetables on top of the rice. Roll the sushi mat carefully while keeping it from rolling up in the seaweed sheets. You’ll get the hang of this rather quickly. The goal is to keep the sushi roll firm and tight. When you get to the end of the sushi roll, wet your fingertips and run them along the edge of the seaweed sheet to help it stay closed.
- With a sharp knife, cut along the lines in the seaweed or cut them as wide as you desire. Wipe the knife in between cuts as needed.
Want other easy date-night recipes?
- Inari sushi. If you think, it is difficult to make Sushi at home, this Inari Sushi Recipe might just twist things around for you.
- Thai Spring Rolls. These Thai Spring Rolls are quick & flavorful, and filled with fresh vegetables.
- Almond-Crusted Tilapia. Almond-Crusted Tilapia is a simple seafood supper with just six ingredients. If you don’t have a skillet large enough to hold all the fillets comfortably, we recommend cooking them in batches. You can substitute catfish, flounder, or orange roughy for tilapia.
Easy Vegan Sushi Recipe
Description
This easy vegan sushi recipe is the perfect recipe for a date night in! It’s easy, delicious, and can be made so many different fillings.
Ingredients
- 1 8-10 pack of roasted seaweed nori sheets
- 2 cups sushi rice
- 3 cups water
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon fine salt
- vegetables: avocado, carrots, celery, cucumber, green onions, eggplants, mushroom, sweet potato
- *optional toppings: wasabi, pickled ginger, soy sauce
Additional Items:
- wooden bowl
- wooden spoon
- sushi rolling mat
- rice maker
- something to fan the rice with: paper plate or file folder
Instructions
- Start the rice in the rice cooker. If you don’t have a rice cooker, you can cook this on the stove. Combine 2 cups sushi rice with 3 cups water. Cook until tender.
- Meanwhile, slice vegetables very thinly.
- Mix together rice vinegar, sugar, and salt.
- Scoop rice into a wooden bowl and with a wooden spoon mix in the vinegar, sugar, and salt combo. Fan the rice to cool off while stirring the rice. Bring the rice up the sides of the bowl to help cool faster.
- When rice is cooled, lay out a seaweed sheet, shiny side down on top of the sushi rolling mat. You’ll notice lines in the seaweed sheet, have them run vertically toward you. Spread a layer of rice on the sheet. Because rice is sticky, it helps to keep a small dish of water for dipping your fingers in.
- Spreading the rice onto the seaweed sheet is best done with your fingers.
- Place several thin pieces of your vegetables on top of the rice. Roll the sushi mat carefully while keeping it from rolling up in the seaweed sheets. You’ll get the hang of this rather quickly. The goal is to keep the sushi roll firm and tight. When you get to the end of the sushi roll, wet your fingertips and run them along the edge of the seaweed sheet to help it stay closed.
- With a sharp knife, cut along the lines in the seaweed or cut them as wide as you desire. Wipe the knife in between cuts as needed.
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