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Vegetable Sushi

Want to know how to make sushi rolls? The best vegetable sushi and vegan sushi rolls with 8 different sushi roll types to choose from!
Course Appetizer, dinner, Snack
Cuisine asian, Japanese
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 sushi roll
Calories 280kcal
Author Aubrey
Cost $5

Equipment

  • Instant pot (sushi rice)

Ingredients

Sushi Rice

  • 1 cup small or medium grain white rice Note: See post for black rice instructions.
  • 1 cup + 1 tbsp water
  • 2 tbsp seasoned rice vinegar
  • 1 tsp 1 tsp salt

Vegetable Sushi Roll

  • 1 sheet nori (seaweed paper)
  • 1/2 - 1 tsp white or black sesame seeds
  • 1/4 cup vegetables of choice – cut into match sticks
  • pickled ginger (optional)
  • wasabi (optional)

Instructions

White Sushi Rice (Note: See post for black rice instructions)

  • Rinse the rice in a fine mesh strainer to remove excess starch (water should run clean). Shake off excess water.
  • Add rinsed rice and salt to instant pot.
  • Add water.
  • Add 1 tsp salt.
  • Cook on instant pot high pressure setting for 6 minutes (with full natural release).
  • Transfer rice to bowl.
  • Add rice vinegar evenly over rice.
  • Gently fold rice to incorporate rice vinegar, be careful not to smash rice.

Vegetable Sushi Roll - Regular Roll (Norion outside and rice on inside)

  • Cover a bamboo sushi rolling mat with plastic wrap.
  • Place a sheet of nori on the mat.
  • Dip hands in water and clap to remove excess water. It helps to keep small bowl of water near you and a towel.
  • Spread a layer of rice across the nori. You will use about 1 cup cooked rice per full nori sheet.
  • Cover nori to all edges leaving 1 inch margin on top edge.
  • Dip hands in water if they get too sticky.
  • Use bamboo mat to lift edges up and over filling.
  • Use fingers to tuck roll
  • Tuck mat tightly into roll shape so only nori with no rice is exposed, pull back and tighten.
  • Move mat and shape roll, repeat squeeze and shape.
  • Slice and wipe with wet towel after each slice to prevent knife from getting too sticky.
  • Cut in half and then each half into 3 segments.

Vegetable Sushi Roll - REVERSE Roll (Rice on outside,nori on inside)

  • Cover a bamboo sushi rolling mat with plastic wrap.
  • Place a sheet of nori on the mat.
  • Dip hands in water and clap to remove excess water. It helps to keep small bowl of water near you and a towel.
  • Spread a layer of rice across the nori. You will use about 1 cup cooked rice per full nori sheet.
  • Spread rice over whole surface of nori (no gap).
  • Then sprinkle with sesame seeds.
  • Flip nori over (rice side down, nori up).
  • Continue with above steps in “Regular Roll” section.

Notes

Vegetable Sushi Roll Types
  • Vegan Sushi Eel Roll: Cucumber, avocado, red bell pepper, drizzle with eel sauce
  • Avocado Cucumber Roll: Cucumber and avocado
  • Avocado Roll: Avocado
  • Black Rice Sushi: Pickled vegetables (choice of pickled beets or carrots), cucumber, jicama, red or yellow bell pepper
  • Sweet and Spicy Sushi Roll: Your choice of vegetables, top with a jalapeno and raspberry jam.
  • Sweet Potato Roll Sushi (with bang bang sauce or spicy Sriracha mayo): Roasted sweet potato and topped with spicy Sriracha mayo or bang bang sauce
  • Dragon roll sushi: Roasted sweet potato and cucumber inside, sliced avocado on the outside (layer on top).
  • Vegetable sushi roll: Red, white or black rice with pickled vegetables of choice.
Vegan Sushi Modifications: Omit bang bang sauce or spicy Sriracha mayo. You can also make bang bang sauce or spicy Sriracha mayo with vegan mayonnaise.
Black Rice: See post for Forbidden Black Rice Cooking Instructions

Nutrition

Calories: 280kcal