How to Make Your Own Veggie Sushi

  • Servings: 4
  • Prep Time: 1:30 h
  • Cook Time: 20m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat



  • Any fruits or vegetables that you think would taste good in sushi. We used zucchini, yellow squash, red cabbage, pineapple, mango, steamed green beans, carrots, avocado, red bell pepper, jicama, and cucumber.
  • 1 package Wild Wood Teriyaki Baked SprouTofu
  • 3 cups uncooked short grain brown rice
  • 3/4 cup seasoned rice vinegar (if you don’t have seasoned, use equal parts regular rice vinegar and sugar)
  • Nori sheets
  • soy sauce
  • wasabi
  • pickled ginger
  • sushi mats, optional


Step 1

Cook the rice according to package directions. In the meantime, cut the fruits and vegetables into narrow pencil width strips, or slice with a vegetable peeler into thin strips.

Step 2

When the rice is done cooking, take the lid off and remove from heat. Stir. Allow to cool to lukewarm. Once it has cooled, put the rice in a bowl and drizzle the seasoned rice vinegar over the rice and stir, mixing together. **(If you don’t have seasoned rice vinegar, you can use equal parts regular rice vinegar and sugar. Microwave the vinegar and sugar for one minute or heat on the stovetop just until the sugar dissolves.)** You’ll need a fairly large surface to work on. Set the rice bowl, veggies, nori, sushi mats, and a bowl of water on a table.

Step 3

If you want a basic, non-traditional sushi rolling method that works just fine, read on… Lay the sushi mat down on the table with the nori’s smooth, shiny side down on the mat. It’s not necessary to have a sushi mat, but it does help to make your rolls nice and tight. Take a tennis ball-sized amount of rice and put it on the nori.

Step 4

Dip your fingers in the water anytime the rice starts to stick to your fingers too much. Using your fingers, spread the rice out over the nori, leaving the top inch of nori free of rice. Make sure to spread the rice all the way to the edges.

Step 5

Add the fruits and vegetables to the bottom 1/2 or 1/3 of nori. Only make the filling 1 1/2 inches wide and don’t use too much. You don’t want your roll to be too big.

Step 6

Roll the end closest to you up, using your fingers to hold the filling in. Roll it firmly, but be careful not to tear the nori. Put water on the 1 inch strip nori at the top and finish rolling. This will seal it together.

Step 7

Put the roll in the sushi mat and squeeze together to firm it up even more. Sushinow says it’s traditional to squeeze it and shape it into a square shape. We didn’t. We sometimes use the sushi mat as we’re rolling to firm as we go. It’s not traditional and it’s probably completely unnecessary, but that’s what we do. Next, put the roll on a cutting board. Take a sharp knife and get the blade wet so it won’t stick to the sushi. Slice into whatever size pieces you want. The traditional way to cut it is to cut in half, then line those two pieces up next to each other and cut two more times, leaving 6 pieces in all. Set the sushi cut side up on a plate. Drizzle with sauce of your choice. A good one to try is a mixture of Vegenaise, pressed garlic, soy sauce, and miso paste. Mix it to taste, adding a little of each. We didn’t have miso, so we used wasabi instead.


Bon Appetit!

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