Sushi is a beloved dish worldwide, known for its delightful combination of flavors, textures, and vibrant presentation. But have you ever thought about making sushi at home without the hassle or the need for raw fish?
This easy vegetarian sushi recipe is the perfect way to enjoy sushi night with a plant-based twist. Whether you’re a seasoned sushi lover or a curious beginner, this recipe brings together simple, fresh ingredients that deliver a delicious and healthy meal.
Plus, making sushi at home is a fun activity to share with friends or family!
From the perfectly seasoned sushi rice to crisp vegetables wrapped in nori sheets, this recipe is as satisfying as it is beautiful. You’ll learn how to prepare each component with ease and get tips for rolling sushi like a pro.
Ready to impress yourself with homemade vegetarian sushi? Let’s dive in!
Why You’ll Love This Recipe
This vegetarian sushi recipe is designed to be approachable for cooks of all skill levels. It’s:
- Simple and quick: No complicated ingredients or techniques needed.
- Customizable: Swap out veggies based on your favorites or what’s in season.
- Healthy and fresh: Packed with vegetables and fiber, low in fat, and naturally gluten-free.
- Fun to make: Rolling sushi is an enjoyable hands-on experience that feels like a little culinary adventure.
- Perfect for any occasion: Great for weeknight dinners, parties, or as a light lunch.
If you love exploring plant-based meals, you might also want to check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals for another effortless dinner idea!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Sushi rice | 1 cup | Short grain rice preferred |
| Water | 1 1/4 cups | For cooking rice |
| Rice vinegar | 3 tbsp | Seasoning for the rice |
| Sugar | 1 tbsp | Balances the vinegar |
| Salt | 1 tsp | For rice seasoning |
| Nori sheets | 4 sheets | Seaweed sheets for rolling |
| Cucumber | 1 small | Julienned |
| Carrot | 1 medium | Julienned |
| Avocado | 1 ripe | Sliced thinly |
| Red bell pepper | 1 small | Julienned |
| Green onion | 2 stalks | Thinly sliced |
| Soy sauce | For serving | Low sodium recommended |
| Pickled ginger | For serving | Optional |
| Wasabi | For serving | Optional |
Equipment
- Rice cooker or medium saucepan – to cook sushi rice perfectly
- Bamboo sushi rolling mat – essential for rolling sushi tightly
- Sharp knife – for cleanly slicing rolls
- Wooden or plastic spatula – to mix rice without crushing grains
- Large bowl – for seasoning and cooling rice
- Cutting board – for prepping vegetables
Instructions
- Prepare the sushi rice: Rinse 1 cup of sushi rice under cold water until the water runs clear to remove excess starch. Drain well.
- Cook the rice: In a rice cooker or medium saucepan, combine rinsed rice and 1 1/4 cups of water. Cook according to rice cooker instructions or bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- Season the rice: While the rice is cooking, mix 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt in a small bowl until dissolved.
- Mix rice and vinegar: Transfer cooked rice to a large bowl. Gently fold in the vinegar mixture using a wooden or plastic spatula. Spread rice out to cool to room temperature (use a fan or let it rest uncovered).
- Prepare the vegetables: While rice cools, julienne the cucumber, carrot, and red bell pepper. Slice the avocado thinly and cut green onions into fine strips.
- Set up your rolling station: Place a bamboo sushi mat on a clean surface, and have a bowl of water nearby to wet your hands (this prevents sticking).
- Assemble sushi rolls: Place one nori sheet shiny side down on the mat. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
- Add fillings: Along the bottom edge of the rice, arrange julienned cucumber, carrot, bell pepper, a few slices of avocado, and green onion strips.
- Roll the sushi: Lift the edge of the bamboo mat closest to you and roll it over the fillings tightly. Continue rolling forward, applying gentle pressure, until you reach the uncovered nori border. Wet the border with a little water to seal the roll.
- Slice rolls: Using a sharp, wet knife, cut the sushi roll into 6-8 equal pieces. Wipe the knife clean between cuts for neat slices.
- Repeat: Repeat steps 7-10 for the remaining nori sheets and fillings.
- Serve: Arrange sushi pieces on a platter and serve with soy sauce, pickled ginger, and wasabi if desired.
Tips & Variations
“For first-timers, don’t worry if your rolls aren’t perfect – practice makes perfect! Also, wetting your hands and knife helps keep everything neat and sticky rice manageable.”
- Vegetable swaps: Try adding strips of roasted sweet potato, asparagus, or pickled radish for extra flavor.
- Protein boost: Add marinated tofu strips or tempeh for more substance.
- Spicy kick: Mix vegan mayo with sriracha for a spicy drizzle inside the roll or on top.
- Brown rice version: Substitute sushi rice with cooked brown rice for a nuttier flavor and more fiber.
- Try inside-out rolls: Place rice on the outside of the nori for a California roll style using a sushi rolling mat wrapped in plastic wrap.
If you’re interested in more creative vegetarian ideas, explore our Veggie Quesadilla Recipe Indian Style Easy & Delicious for a fusion twist or our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for fresh wraps and rolls!
Nutrition Facts
| Nutrient | Amount per serving (2 rolls) |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 45 g |
| Protein | 4 g |
| Fat | 5 g |
| Fiber | 5 g |
| Sodium | 350 mg (varies with soy sauce) |
Serving Suggestions
Serve your vegetarian sushi with traditional accompaniments like pickled ginger, wasabi, and low-sodium soy sauce. A small bowl of miso soup or seaweed salad complements this dish beautifully to create a well-rounded meal.
For a festive gathering, pair sushi with a chilled glass of green tea or sparkling water with lemon. You can also serve alongside our Vegan Halloween Dessert Recipes That Will Wow Your Guests for a complete dinner experience that is both delightful and wholesome.
Conclusion
Making your own vegetarian sushi at home is a rewarding and enjoyable experience that anyone can master. With just a few fresh ingredients and simple steps, you can create beautiful, tasty rolls that rival your favorite sushi restaurant.
This recipe encourages creativity and customization, making it perfect for family meals or impressing guests with a healthy, visually stunning dish.
Remember, the secret to great sushi lies in properly cooked rice and the freshness of your ingredients. Don’t be afraid to experiment with different veggies and sauces to find your unique favorite combination.
For more culinary inspiration, explore our collection of plant-based recipes including the Veganomicon Recipes Online: Best Dishes to Try Today.
Enjoy your sushi-making adventure and happy cooking!
📖 Recipe Card: Easy Vegetarian Sushi Recipe
Description: A simple and delicious vegetarian sushi recipe that anyone can make at home. Perfect for a healthy lunch or dinner.
Prep Time: PT20M
Cook Time: PT15M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 sheets nori (seaweed)
- 1 small cucumber, julienned
- 1 small carrot, julienned
- 1 avocado, sliced
- 1/2 cup cooked and cooled edamame
- Soy sauce, for serving
- Pickled ginger, for serving
Instructions
- Rinse sushi rice under cold water until water runs clear.
- Cook rice with water in a rice cooker or pot until tender.
- Mix rice vinegar, sugar, and salt; fold into cooked rice and let cool.
- Place a nori sheet on a bamboo mat and spread a thin layer of rice evenly.
- Arrange cucumber, carrot, avocado, and edamame along one edge of the rice.
- Roll tightly using the bamboo mat and slice into 6-8 pieces.
- Serve with soy sauce and pickled ginger.
Nutrition: Calories: 250 kcal | Protein: 6 g | Fat: 7 g | Carbs: 40 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Easy Vegetarian Sushi Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and delicious vegetarian sushi recipe that anyone can make at home. Perfect for a healthy lunch or dinner.”, “prepTime”: “PT20M”, “cookTime”: “PT15M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup sushi rice”, “1 1/4 cups water”, “3 tablespoons rice vinegar”, “1 tablespoon sugar”, “1/2 teaspoon salt”, “4 sheets nori (seaweed)”, “1 small cucumber, julienned”, “1 small carrot, julienned”, “1 avocado, sliced”, “1/2 cup cooked and cooled edamame”, “Soy sauce, for serving”, “Pickled ginger, for serving”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse sushi rice under cold water until water runs clear.”}, {“@type”: “HowToStep”, “text”: “Cook rice with water in a rice cooker or pot until tender.”}, {“@type”: “HowToStep”, “text”: “Mix rice vinegar, sugar, and salt; fold into cooked rice and let cool.”}, {“@type”: “HowToStep”, “text”: “Place a nori sheet on a bamboo mat and spread a thin layer of rice evenly.”}, {“@type”: “HowToStep”, “text”: “Arrange cucumber, carrot, avocado, and edamame along one edge of the rice.”}, {“@type”: “HowToStep”, “text”: “Roll tightly using the bamboo mat and slice into 6-8 pieces.”}, {“@type”: “HowToStep”, “text”: “Serve with soy sauce and pickled ginger.”}], “nutrition”: {“calories”: “250 kcal”, “proteinContent”: “6 g”, “fatContent”: “7 g”, “carbohydrateContent”: “40 g”}}
