Maybe you like sushi, maybe you don’t. I love sushi!. Before I switched to a whole food plant-based diet I probably had sushi once a week, if not more. I definitely missed it… until I discovered plant-based sushi as an option.
Plant-based sushi is really easy to make, and it’s a fun way to get creative. As far as I’m concerned, there’s no right or wrong here. I just cook some brown rice, or sometimes I use quinoa, slice up whatever veggies I have on hand, and roll it all up in a sheet of nori. Some of my favorites fillings include:
- Green Onion
- Red Pepper
- My Cheesy Green Sauce
- Spicy Sriracha Cauliflower
What You Need
- Brown rice (or quinoa)
- Veggies (see my list of favorites above)
- Rice Vinegar
- Sushi Mat
- Instant Pot (optional, but it makes life so much easier!)
Basic Instructions For Plant-Based Sushi
- Cook some brown rice (or quinoa) according to the instructions on the package. For brown rice, I use my instant pot. It doesn’t get much simpler: 2 cups of brown rice, and 2.5 cups of water for 22 minutes. I’m usually done slicing veggies by the time the rice is done.
- Slice your veggies. For most veggies, I go long and thin. For avocado, I like it on the thicker side. If you're going to add kale, rinse and remove the ribs/stems before hand. Then tear into bite-sized pieces by hand. I also like to “massage” my kale a bit by hand (I know, sounds weird) to soften it up.
- Add rice vinegar to brown rice. I usually add a few splashes. You can add more or less if you prefer, or omit it altogether.
- Lay out a sheet of nori, shiny side down, on your sushi mat and spread a layer of rice on it. Be sure to leave about an inch clear at the top of your nori sheet so it can stick to itself when you roll it.
- Add the filling. I add a healthy amount of veggies to each roll. I like my sushi on the thicker side, so I put lots of veggies in.
- Roll it up using the sushi mat, making sure to support the filling as you go. Once rolled, firmly squeeze the sushi mat around the roll to give the sushi shape.
- Slice it up. The width of your slices is a matter of personal preference. I like mine to be about half to three-quarters of an inch wide.
- Eat!. I like to mix wasabi and low sodium Tamari in a small dish, or ramekin, for dipping. Of course, sushi must be eaten with chopsticks!