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Vegan Sushi Rolls on a plate

Vegan Sushi Rolls

These vegan sushi rolls are easy, delicious, and healthy. They are kid friendly and great for kids' lunch boxes. These sushi rolls are nutritious, being high in Vitamin A,C, and B12. They are also allergy friendly being gluten-free, egg-free, dairy -free, soy-free, nut-free



Course Appetizer, Side Dish
Cuisine Japanese
Keyword dairy-free, gluten-free, sushi rolls, vegan, vegan appetizer, vegan gluten-free
Prep Time 20 minutes
Servings 24 rolls

Ingredients

  • 2-3 Nori Sheets
  • 2 cups Organic White or Brown Rice
  • 1 Organic Cucumber cut in thin strips
  • 1 Organic Avocado cut in thin strips
  • 1 Organic Red or Yellow Pepper cut in thin strips
  • 1-2 tsp Himalayan salt 
  • 1 Organic Mango optional
  • 2 tbsp Organic Raisins optional

Instructions

Making Sushi Rolls without a Bamboo Mat

  1. Cook the rice. You will need 1/2 to 1 cup of cooked rice per nori sheet

  2. Cut the vegetables and fruit in thin strips

  3. Add the nori sheet with the length facing you and with the shiny side down, on top of a towel, cutting board, or parchment paper.

  4. Get the nori sheet slightly wet by slightly touching it with your wet fingers, to help rolling it easier and to prevent breaking it.

  5. Spread the rice on the nori sheet, by living 1/2 inch empty space on both ends of nori sheet in order to be able to roll it later.

  6. Add the vegetables on top of rice in horizontal rows.

  7. Sprinkle some sea salt over the vegetables and rice.

  8. Turn the nori sheet around so the width of it will face you, and start rolling it, by gently pressing down on the roll to ensure it stays tight and wouldn’t come apart. 

  9. Wet your fingers in a bowl of water and slightly touch the nori sheet if it still seems to dry to roll.

  10. Cut the roll in 6-8 smaller rolls, but using a sharp knife like the Japanese Nachiri Bocho knife (it’s specially designed to cut vegetables into thin slices) or using a Steak Knife.

MAKING VEGAN SUSHI ROLLS WITH BAMBOO MAT

  1. Cook the rice. You will need 1/2 to 1 cup of cooked rice per nori sheet

  2. Cut the vegetables and fruit in thin strips

  3. Add the nori sheet with the length facing you and with the shiny side down, on top of the bamboo mat.

  4. Spread the rice on the nori sheet, by living 1/2 inch empty space on both ends of nori sheet in order to be able to roll it later.

  5. Add the vegetables on top of rice in horizontal rows.

  6. Sprinkle some sea salt over the vegetables and rice.

  7. Turn the nori sheet around so the width of it will face you.

  8. Pull the mat to roll it together with the nori sheet, by slightly pressing down, to ensure a tight roll.

  9. Once you rolled one side of the nori sheet, don’t leave the mat inside the roll. Pull out the mat, and re-roll again the next part. Every time you roll one part of the sushi rolls, put gentle pressure over the mat, to secure a tight roll.

  10. Wet your fingers in a bowl of water and slightly touch the nori sheet if it still seems to dry to roll.

  11. Once the sushi roll is all rolled out, wrap the bamboo mat around it, and push slightly on it to tight up the roll.

  12. Cut the roll in 6-8 smaller rolls, but using a sharp knife like the Japanese Nachiri Bocho knife (it’s specially designed to cut vegetables into thin slices) or using a Steak Knife. Serve with a Japanese dipping sauce, or by itself.