Vegan Sushi
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
8 servings
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Calories
124 kcal
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Course
Main Course
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Cuisine
Japanese
Vegan Sushi
Description
The recipe begins with cooking sushi rice, which is spread evenly over nori sheets placed shiny side down on a bamboo rolling mat. Black sesame seeds are sprinkled over the rice before layering various fillings: cucumber slices, grated carrot, cooked tofu, avocado slices, and roasted red bell pepper strips. These ingredients combine fresh, crisp, creamy, and savory textures.
The sushi is rolled tightly jelly-roll style using the bamboo mat, sealing the roll with a bit of water or cooked rice to hold the nori closed. A sharp knife wetted before slicing ensures clean, neat sushi pieces without the rice sticking. The rolled sushi is sliced into ten pieces, suitable as a vegan appetizer or light meal.
Practical tips include using 400g cooked sushi rice (from about 130g raw rice), placing nori shiny side down to adhere better, cooling rice completely before assembly to avoid sogginess, and wetting hands or utensils when handling the sticky rice.
Ingredients
- 400 g sushi rice cooked
- 4 heet nori
- 0.5 cucumber cut into slices
- 1 carrot grated
- 75 g tofu cooked
- 1 avocado cut into slices
- 1 red bell pepper cut into slices, roasted
- 1 tablespoon black sesame seeds
Instructions
- Cook your sushi rice according to our Sushi Rice recipe.
- Lay a sheet of nori on a bamboo rolling mat, shiny side down. Put the cooked sushi rice onto the nori and spread to cover the nori.
- Sprinkle over the sesame seeds.
- Lay the fillings across the centre of the nori.
- Using a bamboo rolling mat, roll up from the bottom, tightly away from you. Leave a small amount of nori unrolled. Wet this part of the nori with water and finish rolling to seal it.
- Dip a sharp knife into some water and then slice the roll. Dip the knife into water each time you make a cut. Slice each roll into 10 pieces.
Notes
- Use 130g of raw sushi rice to yield approximately 400g cooked rice required by the recipe.
- Wet the knife before each cut to prevent rice sticking and to ensure clean slices.
- Always place the nori shiny side down on the rolling mat so the rice adheres to the rough side and presentation is better.
- If water does not seal your nori roll, use cooked rice grains pressed along the edge instead.
- Allow sushi rice to cool fully before assembly to prevent sogginess of the nori.
- Handle sticky sushi rice with wet hands or a spoon for easier spreading and rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 5rolls | |
| Calories | 124kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 13mg | 1% |
| Potassium | 311mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 3252IU | 65% |
| Vitamin C | 80mg | 89% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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