When you think “sushi”, you probably think fish, shellfish, and a whole lot of stuff that isn’t vegan. But don’t let that stop you! There are so many delicious combinations of vegetables that you can use in sushi.
The key to successful sushi making is all in the preparation. If you stay organized, wash and cut all of your veggies ahead of time, and set up a nice work station, you’ll have a blast and create an amazing meal.
Serves 1 (Single Roll)
- Sushi Rice
- 1 Package Nori Paper
- 1 Carrot
- 1 Package Enoki Mushrooms
- 1/2 of an Avocado
- 1 Small Cucumber
- 1 Bunch Green Onion
- Sesame Seeds
- Make Sushi Rice (Check out our easy sushi rice recipe)
- Lay out nori seaweed paper on a bamboo rolling mat. If you don’t have a rolling mat, you can use wax paper as a substitute, but it may be more challenging.
- Place a large scoop of rice in the center of the nori paper.
- Work the rice around to cover the nori, being careful not to smush the rice or tear it.
- Once you have your rice laid out, you can place your veggies in a horizontal row across the rice. Be careful not to overfill your sushi roll , as you will have to be able to stick to the rice to keep the roll from falling apart.
- Carefully lift the side of your sushi roll closest to you and roll over the vegetables. Wrap it tightly so that there is not space inside allowing the veggies to fall out when it is cut.
- Fold over so that the underside of the nori paper touches the rice furthest away from you. It will stick and make it into a “roll”.
- Cover with your bamboo rolling mat and lightly squeeze the roll to solidify its shape.
- Cut into slices about 3/4 inch wide.
- Top with green onions and your favorite sauce if you’d like.