Veggie Sushi Recipe

Do you love sushi but find take-out prices hard to justify? Or are you curious about testing your skills as a sushi chef at home? If so, you’re in for a treat! This easy and delicious veggie sushi recipe is perfect for beginners!

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Ingredients for 6 Veggie Sushi Rolls (Serves 3 to 4 people)

For the Rolls:

• Nori Sheets – 6 sheets
• Sushi Rice – 250g (short-grain preferred)
• Vinegar – Rice vinegar is ideal, but apple cider vinegar works too
• Salt
• Sugar

For the Filling:

The sky’s the limit! Mix and match your favorite ingredients. These are some of my favourite options:

• Avocado
• Cucumber
• Carrot
• Spring onions
• Mung bean sprouts
• Purple cabbage
• Grilled tofu
• Pickled veggies (e.g., cucumbers, onions)
• (Vegan) cream cheese
• Sesame seeds

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Step-by-Step: How to Make Veggie Sushi

1. Prepare the Sushi Rice

Making sushi at home doesn’t require fancy equipment; basic kitchen tools work just fine.

1. Wash the rice: Rinse the sushi rice thoroughly to remove excess starch.
2. Soak the rice: Soaking the rice for 20-30 minutes ensures even hydration and better texture—sticky yet firm.
3. Cook the rice: Use a rice-to-water ratio of 1:1.2 to 1:1.3 (e.g., 250g rice to 300-325ml water). Combine the rice and water in a pot, bring to a boil over medium heat, then simmer for 12-15 minutes with the lid on.
4. Rest the rice: Remove the pot from heat and let the rice sit, covered, for 10 minutes.
5. Season the rice: Gently mix in salt, sugar, and vinegar to taste. Allow the rice to cool in the fridge before using.

2. Assemble the Sushi Rolls

1. Prepare your workspace: If you have a bamboo mat, great! If not, no problem—rolling sushi is manageable with practice.
2. Position the nori sheet: Nori sheets have two sides—a smooth, shiny side (for the outside) and a coarse, dull side (for the rice). Place the coarse side up.
3. Spread the rice: Apply a thin, even layer of rice over the nori, leaving about 1cm of space at the top and bottom edges. Be gentle, as nori sheets are delicate.
4. Add the filling: Place your chosen fillings on the lower third of the rice. Remember, less is more! Overloading with veggies can lead to uneven rolls.
5. Roll it up: Tuck the fillings firmly into the nori and continue rolling until the sheet is sealed. If it doesn’t stick, dab a little water along the top edge to secure it.
6. Shape and cut: Roll the sushi firmly to achieve a round shape. Use a sharp knife to cut the roll into 2-4cm pieces.

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Serving Suggestions

Pair your veggie sushi with any of these classic sides or dips:

• Soy sauce
• Wasabi paste
• Teriyaki sauce
• Pickled ginger

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Tips for Success

• Practice makes perfect: Don’t worry if your first few rolls aren’t perfect. You’ll improve quickly!
• Customize your rolls: Experiment with different fillings to find your favorite combinations.
• Less is more: Don’t overfill your sushi, as it will complicate the rolling

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Enjoy your self-made Sushi !

Love, Laura & Philipp