Easy Vegan Sushi
Once you roll one vegan sushi and appreciate how fun and easy it is, you will be making vegetable sushi regularly for an easy vegan lunch.
Our easy vegan sushi recipe uses a simple selection of vegetables and can be rolled with or without a sushi mat.
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Sushi can be as simple or as complicated as you like. This easy vegan sushi lunch recipe keeps to a few ingredients but can be the starting point that inspires other recipes.
You could add tempera tofu or marinated tempeh, the options are endless! What’s more, once you get started, you will become more confident to experiment with different recipes and techniques.
Once you have rolled your vegan sushi, because the ingredients are all raw vegetables, you can either serve straight away or even wrap the sushi in clingfilm and refrigerate it until required.
Serve with soy sauce and wasabi paste for dipping and pickled ginger as an accompaniment.
If you have not rolled sushi before, you have been missing out. Usually, you use a sushi mat to roll the sushi tightly, but you can also lay your nori on parchment paper and use the parchment paper to roll the sushi tightly.
Make sure to lay the nori, shiny side down, and have a small bowl of water by you to dip your fingers into to moisten the far edge with a little water to seal the roll together.
Sushi can be enjoyed as a starter or lunch, but most of all, our vegan sushi lunch recipe teaches you how easy it is to make and how much fun you can have making it.
- 33.333333333333 33.333333333333 g sushi rice
- 0.41666666666667 0.41666666666667 Tbsp Japanese rice vinegar
- pinch of salt
- 0.16666666666667 0.16666666666667 Tbsp Japanese sweet rice wine (mirin)
- 1.1666666666667 1.1666666666667 sheets Japanese sushi nori, pretoasted
- 0.083333333333333 0.083333333333333 cucumber, cut into matchsticks
- 0.16666666666667 0.16666666666667 red pepper, deseeded and cut into matchsticks
- 0.16666666666667 0.16666666666667 avocado, cut into matchsticks
- 0.66666666666667 0.66666666666667 spring onions, halved lengthwise
- soy sauce, wasabi paste and pickled ginger, to serve (optional)
- Place the rice in a medium saucepan and cover with 375 ml/13 fl oz of water. Bring to the boil, then reduce the heat to low, cover and leave to cook for 20 minutes. When cooked, drain the rice and transfer to a large bowl. Gently fold in the rice vinegar, salt and mirin and leave to cool.
- When the rice is cold, place one sheet of pre-toasted nori onto a sushi rolling mat, shiny side down, and spread a thin layer of rice all over, leaving a 1-cm/ ½-inch border along the far edge. Add a selection of the vegetable pieces, arranged in lines running the same way as the bamboo of the mat.
- Use the mat to carefully lift the edge of the nori closest to you, roll it away from you and tuck it in as tightly as you can. Continue to roll the nori up tightly and, if necessary, moisten the far edge with a little water to seal the roll together. Repeat with the remaining nori sheets, rice and vegetables.
- Chill in the refrigerator, wrapped tightly in clingfilm, until required. (It is possible to do this step without a sushi mat, if you do not have one.)
- To serve, cut each roll into slices about 2.5 cm/1 inch thick. Serve with soy sauce and wasabi paste for dipping and pickled ginger as an accompaniment, if desired.
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