Go Back Email Link
+ servings

Veggie Sushi

Christie Lai
Veggie Sushi. Delicious, easy to make and packed with a variety of vegetables. Healthy and totally vegan. Great for dinner or lunch.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Rolling time 30 minutes
Total Time 1 hour 15 minutes
Course Dinner, Lunch
Cuisine Japanese
Servings 40 pieces
Calories per serving 20 kcal

Ingredients
  

  • 5 sheets Nori seaweed paper

Sushi Rice:

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.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    Nutrition
    Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 216IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 1mg