Homemade Veggie Sushi
Create restaurant-quality vegan sushi at home with this simple and customizable veggie roll recipe. Featuring seasoned sushi rice and a vibrant medley of avocado, cucumber, and colorful radishes, these rolls are fresh, healthy, and completely meat-free. Perfect for a fun sushi-making party or a light, nutritious meal.
Instructions
- 1
Rinse sushi rice (750 g) in a colander until water runs clear. Soak in plenty of cold water for 25 minutes, then drain.
- 2
Simmer the rice in 900ml fresh water for 15 minutes. Turn off the heat and leave covered on the stove for another 10 minutes to steam.
- 3
Dissolve sugar (2.5 tbsp) and sea salt (1.5 tsp) in rice vinegar (120 g) in a small pan over low heat without boiling.
- 4
Transfer cooked rice to a bowl, pour the vinegar mixture over it, and mix gently with wooden spoons. Cover with a damp cloth to cool.
- 5
Cut carrot (1), bell pepper (1), cucumber (1), radish (1 white), radishes (3 red), spring onions (3), and avocado (1) into thin matchsticks.
- 6
Place nori (12) on a bamboo mat. Spread rice thinly on top, leaving a gap at the bottom. Optionally add [null null vegan cream cheese].
- 7
Arrange the vegetable sticks across the top third. Roll tightly using the mat, sealing the end with a little water.
- 8
Slice the rolls into rounds and serve immediately with [null null soy sauce], [null null wasabi], and [null null pickled ginger].
Nutrition Facts
Per portion