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–+ servings
easy how to make vegan sushi vegetarian cum sa faci sushi

Vegan Sushi

This easy homemade vegan sushi is packed with crisp cucumber, avocado, carrot, and bell pepper wrapped in seasoned rice and nori. Ready in about 50 minutes and perfect for a light lunch or appetizer.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Choose Serving Size 2

Ingredients 

  • sheets nori
  • 1 cup sushi rice
  • 2 cups water
  • 3 Tbsps rice vinegar
  • 1 Tbsp sugar
  • 2 tsps salt

Fillings of choice:

  • 1 cucumber cut into thin strips
  • 1 red bell pepper cut into strips
  • 1 carrot cut into strips
  • 1 avocado cut into strips
  • lettuce
  • 1 tomato cut into strips
  • soy sauce or tamari for dipping
  • raw sesame oil optional, for drizzling on top

Instructions

  • Thoroughly rinse the rice until the water runs clear.
  • Put the rice into a pot, add the water, and bring to a boil. Once it starts boiling, cook for 10 more minutes, then remove from heat and cover the pot with a lid. Let the rice absorb all the liquid.
  • Let the rice cool thoroughly.
  • Mix the vinegar, sugar, and salt until dissolved, then pour into the rice and mix well.
  • Prepare the veggies and cut them into strips.
  • Cover a sushi mat with some plastic wrap.
  • Place the nori sheet on the sushi mat, with the rough side facing up. Spread the rice over the nori sheet, covering all edges. It should be about 1/2 inch thick, leaving the top 1 inch of the nori sheet bare.
  • Layer the veggies along the bottom and carefully roll it up.
  • Slice the sushi rolls with a wet knife.
  • Serve with soy sauce and raw sesame oil for dipping.

Notes

Use short-grain sushi rice for the best sticky texture. Leave the top 1 inch of the nori bare so the roll seals, and always slice with a wet knife. No sushi mat? A table mat or clean towel covered with plastic wrap works just as well.