Sushi is one of those foods that has always intimidated me (and I’m talking about just veggie sushi). It always seems a bit tricky to make, rolling on a bamboo sheet and making sure the rice is cool enough before, and trying to avoid a sticky mess… I know, not the best cook in the kitchen. But, it doesn’t have to be over-complicated in order to produce a delicious final product. Take sushi for instance; it is simple in theory, but can also be simple in practice. It’s as easy as gathering the ingredients for veggie sushi, then making a super simple roll without any tricks—just the ingredients and some parchment paper for rolling.
After trial and error, I found a simple method for low-maintenance sushi. It doesn’t have to look pretty or roll up nicely into the perfect roll. What is most important is the taste and texture—soft and sticky from the rice, crunchy from radish and carrot, sweet and salty from the tangy sauce and a squeeze of lime juice. So if you are ever in the mood to make some light and refreshing veggie sushi, give this recipe a try. It is super simple to make, vegan, and free of common allergens. But, most importantly, it tastes delicious!
- Nori sheets
- Sushi rice, cooked and allowed to cool in a bowl
- 1 tsp. apple cider vinegar or rice vinegar
- Dash of salt
- Sliced carrot
- Spring onion, diced
- Optional sliced radish
- Optional roasted red pepper, sliced
- 1/2 cup dry white sushi rice or jasmine rice
- 1 cup water
- Pinch of salt
- 1 tbsp. rice vinegar (or vinegar of choice)
- 1/2 tbsp. maple syrup (optional)
- Juice from 1/2 lime + 1/2 tsp. lime zest
- 2 tbsp. tamari (or coconut aminos for soy-free)
- 1 tsp ground ginger or 1 tbsp fresh minced ginger
- 1/4 tsp. chilli powder
- 1 tbsp. mustard (spicy or mild)
- 2 tbsp. almond butter
- 1 tbsp. maple syrup
- Salt and pepper to taste
- Optional sesame seeds
- To make the rice: Start by making the sushi rice according to the instructions on its packaging, but generally twice as much water as rice is a good amount. Rinse the rice, add water to a pot, then bring to a boil; add rice. Cook for around 10-15 minutes. Drain out any excess water then add to a medium-sized glass bowl along with 1 tbsp. rice vinegar, a dash of salt, and optional 1/2 tbsp. maple syrup. Let cool until rice reaches room temperature. While you wait for the rice, it is time to assemble the veggies and make the sauce by whisking ingredients together until a creamy sauce forms.
- Chop the radish into slices, slice the carrots into strips, and dice the spring onion. Meanwhile, add the cooled sushi rice to a nori sheet laid flat on a piece of parchment paper (hold the sides of paper down with jars or something heavy) and spread the rice out thin and evenly. Next add sliced veggies in a strip of the middle of the rice. Pour some sauce over and a dash of lime. Take the top of the roll and start folding it over and rolling it until you get to the bottom of the sheet. Slice widthwise into individual rolls with a sharp knife. Serve with extra sauce to dip and add an optional sprinkle of sesame seeds. Enjoy!
