Veggie Sushi Roll (Vegan)

Veggie Sushi Roll (Vegan)

*Serves 2-4 people

Summer is the perfect time for sushi; with no oven needed, you can stay cool in the kitchen and still create a tasty meal. This recipe will give you the basics to make cut rolls, known as Maki, which is the type of roll that we traditionally think of as “sushi”. You can put anything you like as the filling, but for this recipe I used avocado, cucumber, and carrot. Feel free to experiment with sauces, too! Mixing Sriracha with some vegan mayo creates an excellent spicy topping or dipping sauce.


Ingredients                                                                           Supplies

3 cups white rice                                                             Plastic wrap

4 cups of water                                                                Rolling mat or hand towel

½ cup rice vinegar                                                           Large knife

¼ cup vegetable oil

1 tablespoon sugar

1 pinch of salt

10 sheets of nori (seaweed)

2 small avocados

1/2 cucumber (medium-sized)

2 large carrots


  • Start by rinsing and straining the rice 1-2 times. Then cook the rice using a pot on the stove or in a rice cooker with the 4 cups of water.
  • While the rice is cooking, peel and cut the cucumber, carrots and avocados into long strips. Set these aside.
  • In a small bowl combine the rice vinegar, vegetable oil, sugar and salt. Once the rice is finished cooking, mix in the vinegar solution until it is thoroughly distributed. Set the rice aside.
  • Now get out your rolling mat, or (if using a hand towel) fold the towel in half to create a square. Cover your mat (or towel) with plastic wrap. 
  • Place one of the nori sheets on top of the plastic wrap. Using a spoon, spread rice over the nori sheet, covering everything except the top inch with rice.
  • Place a few slices of cucumber, carrots and avocado (or filling of your choice) in a line along the middle of the nori sheet.
  • Now here’s the hard part! Grabbing the bottom edge of your mat (or towel), slowly start to roll, making sure to tuck in the cucumber, carrot and avocado slices as you go.
  • Once you reach the top inch of the nori sheet that is not covered by rice, brush some water along the nori (this will make it stick to itself better). Now finish rolling the sushi up completely.
  • Get a large, clean knife and run it under warm water for 10 seconds. (Repeat this as necessary throughout the cutting process.)
  • Using smooth and slow strokes, carefully cut the sushi roll into pieces about ½ inch thick.
  • Now you are ready to eat!