Sushi
These homemade vegan sushi rolls have become my favorite way to unwind on a Friday evening. There's something so meditative about rolling them up and the fresh veggies add such a delightful crunch!
I first tackled homemade sushi on a rainy afternoon when I had a fridge full of colorful veggies begging to be used.
It took a little practice, but I realized that keeping my hands wet made handling the sticky rice much easier.
Now, making sushi at home has become a little ritual of mine, where creativity meets nourishment, reminding me of how satisfying it is to create something so fresh and vibrant with my own two hands.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Sushi rice is the real MVP here; its sticky texture is what holds everything together. But if you're in a pinch, I've used short-grain brown rice, which works well too. And for the fillings, just raid your veggie drawer—cucumbers, bell peppers, and carrots are all fair game!
Tips & Notes
- •I keep a small bowl of water with a splash of rice vinegar next to my rolling station to keep the rice from sticking to my fingers.
- •If you're feeling adventurous, try adding a sprinkle of toasted sesame seeds on your rice before adding the fillings.
- •Use a sharp knife dipped in water to slice your rolls for cleaner cuts.
Recipe Variations
- •When I want a little heat, I mix a bit of wasabi into the rice—trust me, it's a game changer!
- •For a sweet twist, I like to add thin slices of mango or avocado.
Storage & Freezing
Store any leftover sushi in an airtight container in the refrigerator for up to 24 hours. For best flavor, consume within the same day.
Frequently Asked Questions
Can I use brown rice instead of sushi rice?
Yes, but it will require a longer cooking time and may have a different texture.
How long can I store leftover sushi?
It's best to eat sushi fresh, but leftovers can be stored in the fridge for up to 24 hours.
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These homemade vegan sushi rolls have become my favorite way to unwind on a Friday evening. There's something so meditative about rolling them up and the fresh veggies add such a delightful crunch!
Ingredients
Instructions
- 1
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat.
- 2
Once boiling, reduce the heat to low, cover, and let simmer for 18-20 minutes, or until the water is absorbed.
- 3
Remove from heat and let the rice sit, covered, for an additional 10 minutes.
- 4
In a small bowl, mix the rice vinegar, agave syrup, and salt until dissolved.
- 5
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
- 6
Place a bamboo sushi mat on a flat surface and lay one nori sheet shiny side down.
- 7
With wet hands, spread a thin layer of sushi rice over the nori, leaving about an inch of space at the top.
- 8
Arrange a line of cucumber, carrot, avocado, and red bell pepper across the center of the rice.
- 9
Using the bamboo mat, carefully roll the sushi away from you, applying slight pressure to keep it tight.
- 10
Seal the roll by moisten the edge of the nori with a little water.
- 11
Repeat the process with the remaining nori sheets and fillings.
- 12
Once all rolls are made, use a sharp knife to slice them into bite-sized pieces. Wipe the knife with a damp cloth between cuts.
- 13
Sprinkle sesame seeds over the sushi rolls for garnish.
- 14
Serve with soy sauce for dipping.
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