Veggie Sushi. Delicious, easy to make and packed with veggies. Healthy and totally vegan. These veggie sushi rolls are great for dinner or lunch time!
Three words: I love sushi. I love all variations of sushi but sometimes I really prefer a light veggie sushi rolls that's packed with fiber for a little boost of health!
Sushi is very simple to make and once you get the hang of rolling your sushi you can have vegetable sushi at home!
This veggie sushi recipe is simple, crunchy and contains natural probiotics, believe it or not!
The pea shoots are a source of probiotics, beta carotene, antioxidants, anti-inflammatory properties and fibre! Of course, the carrots, bell pepper, cucumber and seaweed are high in nutrition as well.
For this recipe, feel free to swap in any veggies you desire! I've also included two more optional fillings that would work well with this combination.
Other related recipes you may like!
ONIGIRAZU (SUSHI SANDWICH)
JAPANESE TUNA ONIGIRI
PORK BELLY KIMBAP
SPICY TUNA KIMBAP
Ingredients
You'll need the following vegetable sushi ingredients:
5 sheets of Nori (seaweed paper)
Sushi Rice:
1 measuring cup of calrose (sushi) rice
⅛ cup of rice wine vinegar
1 tablespoon of organic cane sugar
1 teaspoon of salt
water to help seal your sushi rolls
Veggie sushi fillings:
½ red bell pepper sliced thinly
¼ cucumber sliced thinly
handful of pea shoots
½ peeled carrot, sliced thinly
Optional fillings: pickled daikon and avocado
How to make a vegetable sushi roll
- Begin boiling your rice according to package instructions.
- Meanwhile, slice carrot, cucumber and red bell pepper into very thin strips (0.5 x 1 cm thick). Wash and dry pea shoots.
- In a small pot add in rice vinegar and raise heat to medium high. Add in sugar and salt, stir until dissolved. Once you reach a boil, remove off heat. Pour over cooked rice and mix well.
- Then lay a piece of nori with the rough side facing up. Add rice and spread it out in the middle section of the nori sheet, leaving the edges (about 1 inch) empty.
- Place your cut veggies near the front (closest to you) on top of the rice.
- Now begin to roll. Roll your sushi tightly.
- Once you reach the end, add a bit of water to the end to seal your roll.
- Using a wet knife cut into your maki roll to create 8 pieces.
Visual Steps for making vegetable sushi at home
Lay nori on bamboo mat roller and add about ½ cup of sushi rice
Spread out sushi rice evenly onto nori, leaving the top and bottom edge.
At the base of your rice, add a strip of the vegetables. Try not to overload it or it will be difficult to roll.
Using the bamboo mat roller, tightly roll the vegetables in. This step is probably the most crucial to making your sushi look presentable.
Continue rolling until you reach the end. Using water or several rice granules, use it to help stick the seaweed flap against your roll for a tidy finish.
With a wet knife, slice your roll into 6-8 pieces. You'll need to wet your knife each time you slice 1 roll. Otherwise, the edges of your maki will have rice remnants and it won't look presentable. You can exclude the ends from the final presentation.
Enjoy with some soy sauce!
Give it a try!
Well I hope you give my Veggie Sushi recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this vegetable sushi roll, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my easy vegetable sushi, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
Veggie Sushi
Ingredients
- 5 sheets Nori seaweed paper
Sushi Rice:
- 1 cup sushi rice
- ⅛ cup rice vinegar
- 1 tablespoon cane sugar
- 1 teaspoon salt
- water to help seal your sushi rolls
Veggie sushi fillings:
- ½ red bell pepper sliced thinly
- ¼ cucumber sliced thinly
- 1 cup pea shoots
- ½ carrot peeled, sliced thinly
Optional fillings: pickled daikon and avocado
Instructions
- Begin boiling your rice according to package instructions.
- Meanwhile, slice carrot, cucumber and red bell pepper into very thin strips (0.5 x 1 cm thick). Wash and dry pea shoots.
- In a small pot add in rice vinegar and raise heat to medium high. Add in sugar and salt, stir until dissolved. Once you reach a boil, remove off heat. Pour over cooked rice and mix well.
- Then lay a piece of nori with the rough side facing up. Add rice and spread it out in the middle section of the nori sheet, leaving the edges (about 1 inch) empty.
- Place your cut veggies near the front (closest to you) on top of the rice.
- Now begin to roll. Roll your sushi tightly.
- Once you reach the end, add a bit of water to the end to seal your roll.
- Using a wet knife cut into your maki roll to create 8 pieces.
Sherri
Absolutely LOVE this veggie sushi recipe! I've never made my own but am going to have to give it a try. Thanks for sharing the instructional photos to help us beginners. 🙂
Alex
It has been so long since I have had sushi, so I am very excited to try this! I love the fresh flavours and crunch from the veggies. I just pickled some ginger, so that will be perfect to serve alongside this!
Rosemary
I just love that you added pea shoots in here! Isn't it cool that they have their own unique little microbiome ! Also-- you did an AMAZING job rolling the sushi up
Heidi | The Frugal Girls
Your veggie sushi looks almost too beautiful to eat! This is such a fabulous guilt-free appetizer or snack.