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!
Servings 1 sushi roll
Calories 280kcal
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 tablespoon seasoned rice vinegar
- 1 teaspoon 1 tsp salt
Vegetable Sushi Roll
- 1 sheet nori (seaweed paper)
- ½ - 1 teaspoon white or black sesame seeds
- ¼ 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 teaspoon 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.
Nutrition
Calories: 280kcal