Veggie Sushi Recipe
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Prep Time
25 mins
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Total Time
25 mins
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Servings
2
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Calories
260 kcal
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Course
Main Course
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Cuisine
Japanese
Veggie Sushi Recipe
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Vegetable sushi is easy to make at home, especially with this vegetable-forward shortcut! Soon you'll be enjoying the best veggie sushi you've ever tasted, with no cooking required.
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Ingredients
Vegan Sushi
- 1 medium Jicama (or 1 cup sushi rice)
- 2 to 3 roasted red peppers , thinly sliced
- 1 tablespoon Sriracha
- ½ avocado , sliced
- 1 carrot , thinly sliced (optional)
- ½ cucumber , thinly sliced
- 2 to 3 Nori sheets
Dipping Sauce
- 2 tablespoons tamari (gluten-free soy sauce)
- ½-inch fresh ginger , minced
Instructions
- To prepare the no-cook rice, peel the jicama and cut it into chunks. Transfer those to the bowl of a food processor. Secure the lid, and pulse briefly until the jicama has a rice-like texture.
- Transfer the riced jicama to a thin dish towel, then squeeze as much excess moisture as possible from the veggie rice. (You can collect the juice in a bowl or drain it over the sink.) Once the excess moisture has been removed, the rice is ready to use without cooking. Note: If you prefer to use sushi rice, cook it according to the directions on the package.
- To create a spicy "tuna" replacement, place the sliced roasted red peppers in a small bowl. Add the sriracha and stir well, then set this aside.
- Place a sheet of nori on your bamboo rolling mat. The lines in the nori should look vertical to you (and usually they will be parallel to the strings in your bamboo mat). Fill the lower 2/3 of the nori with a flat layer of rice.
- Add a horizontal, single layer of avocado on top of the rice. (If you're new to sushi rolling, see the photos for reference!) Then add a layer of spicy roasted red peppers, and a few thin pieces of carrot and cucumber. I prefer having more avocado and red pepper in the rolls than other veggies, but you can customize this to your preferences.
- The last step is rolling them up. Starting at the bottom of the roll, use your bamboo mat to roll the bottom over the veggies, tucking them in tightly as you roll up the nori. You may not need the mat anymore once you get the roll moving. Roll the nori almost all the way, leaving about an inch of nori at the top. Get your fingers wet and add some water to that final section. This will help seal the roll as you finish rolling it up. Use water again, if needed, to seal the roll fully.
- Transfer the roll to a cutting board and use a very sharp knife to slice the roll into pieces. You will get 6 to 8 pieces per sushi roll. Repeat the process with your remaining nori sheets and sliced veggies. Serve these rolls right away with a dipping sauce of tamari mixed with freshly minced ginger. They taste irresistible this way! Leftover sushi rolls can be stored in an airtight container in the fridge for up to 4 days.
Notes
- Nutrition information is for one entire sushi roll (before slicing it into pieces), assuming you divide these suggested veggies between two nori sheets. (Dipping sauce is omitted, since you likely won't use it all.) This information is automatically calculated, so it's just an estimate, not a guarantee.
- Want more protein? Try using baked tofu as a filling, or even edamame!
Nutrition Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
45g
(15%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
217mg
(9%)
Potassium
1207mg
(34%)
Fiber
23g
(92%)
Sugar
14g
(28%)
Vitamin A
9158IU
(183%)
Vitamin C
234mg
(260%)
Calcium
77mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 217mg | 9% |
| Potassium | 1207mg | 26% |
| Fiber | 23g | 92% |
| Sugar | 14g | 28% |
| Vitamin A | 9158IU | 183% |
| Vitamin C | 234mg | 260% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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