• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Beautiful Ingredient
  • RECIPES
  • ABOUT
  • PORTFOLIO
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • PORTFOLIO
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT
    • PORTFOLIO
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » snack

    Mini Veggie Sushi Rolls

    Jump to Recipe
    Tiny sushi rolls with colorful veggies inside lined up on a marble table with a pink peony next to them.

    Colorful mini veggie sushi rolls make a fun packed lunch or snack! Vegan, gluten-free, easy, light, and satisfies a whole foods plant-based diet. A fun way to eat a variety of veggies.

    Tiny sushi rolls with colorful veggies inside lined up on a marble table with a pink peony next to them.

    It's been a challenge lately packing my teen's lunch.  

    A few years ago, she went through a phase where no matter what I packed her, even if we'd planned it in advance, nothing I put in her lunchbox satisfied her - to the extent that I finally offered to let her do it.  She did, the rest of that year - and then was happy to have me do it again.  Her tastes had changed a lot, her lunch scene changed -  there had been a variety of factors that caused the problem, and fixed it.  And there still are.  Thankfully, we've found more ways to deal with them and we now work better as a team to figure out solutions.  And she often lets me know now how much she appreciates me packing her lunch.  Yes, a mother's dream.  Now.

    The latest challenge was about her wanting something quick & easy to eat on the go.   She also wanted to eat less bread.  Hmmm.  I let her know I'd think about it and asked her to make a list of some things that she might like.  

    Here is the list she texted me of her idea for a good, quick, portable lunch day:  

    • seaweed pack
    • vegetables (jicama, carrots, pea pods, red pepper)
    • pistachios
    • hummus
    • bottle of water with strawberry and lemon slices
    • chai tea with a little bit of cashew milk

    (Yes, this came from her, not me.  I know, right?  Trust me, she hadn't always wanted such nutritious choices.  It's been a journey, folks, but I can tell you it is possible!)  

    I had purchased seaweed snack packs at Costco.  It had been a risk to buy a bazillion seaweed snacks of all things when we hadn't tried them, but fortunately she and I liked them.  They do have a little oil and salt added, which make them a bit like eating chips.  So my teen took these to school and they worked great.  She wanted this as a regular option for lunch.

    When I looked at the little seaweed rectangles, I thought they might be just big enough to roll up with something inside, like mini sushi.  That way, she'd have less to juggle.  Why not give it a try?  

    We were pleased with how they turned out.  The seaweed snack packs we used have 10 rectangles, and I was able to fit all 10 mini sushi rolls in a little 3" x 4.5" container!

    She loved the rolls, especially the ones with avocado.  They were delicious and easy to eat on the go, just as we'd hoped.  They work well made the day before, too.

    Tips for making mini veggie sushi rolls

    Veggies need to be thinly sliced so they can roll up.  I had to restrain myself from putting too much in each roll.  They just won't roll if there's too much.  Ideal examples are a maximum of one teaspoon of quinoa with half a pea pod or a little piece of kale with a thin slice each of radish and avocado.

    Are your kids sushi fans?  If so, they will likely love these cute little roll-ups in their lunch, too.  It just takes a little time to slice the veggies and roll these up.  There is no need to pack a messy dip because the wrappers are already seasoned.  And if your kids aren't sushi fans, don't worry - tastes change.  If you're not sure if they're currently sushi fans, give this a try - they may surprise you.

    A row of little nori-wrapped rolls with veggies poking out on either end, all on a marble surface.

    Mini Veggie Sushi Roll Recipe

    QUICK & EASY LUNCHBOX-FRIENDLY Prep Time:  About 20 minutes Quantity:  1 serving of 10 mini rolls
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Main Course, Snack
    Cuisine: Japanese, vegan
    Key Attributes: mini, sushi, veggie-packed
    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Total Time: 20 minutes
    Servings: 1
    Fiber: 6.7g
    Prevent your screen from going dark

    Ingredients

    • ¼ cup quinoa prepared
    • ¼ teaspoon apple cider vinegar
    • ½ cup vegetables Thinly sliced veggies like cabbage, kale, radish, sugar snap peas, jalapeno, red pepper, jicama, cucumber, avocado
    • 10 seaweed snack sheets nori
    • 1 small bowl of water for sealing the wrappers

    Instructions

    • Make quinoa ahead, at least the night before, according to package instructions. I usually use veggie broth instead of just water.
    • In a small bowl, combine the ¼ cup quinoa and ¼ teaspoon apple cider vinegar.
    • Have the vegetable slices ready on a small plate or cutting board, along with the quinoa mixture and water bowls.
    • Lay out a seaweed snack rectangle in front of you, vertically. Add a teaspoon or less of quinoa and a vegetable or 2-3 veggie slices horizontally along the short end closest to you. You can lay out several seaweed snacks and work assembly-line style if you'd like.
    • Carefully roll up the seaweed, using your fingers to hold the roll and control the stuffing. When almost to the end, wet your fingers with the water and run it along the end to wet the entire short end, then finish rolling. Leave the roll sealed side down for a few minutes so it can properly seal.
    • If packing in a lunchbox, place the sealed rolls in a container about 3" x 4.5" -just big enough to hold them so they don't jostle too much.

    Notes

    Note:  Make the quinoa in advance so it's chilled in the fridge, ready to go.
     
    The nutrition facts calculation is based on 10 full-sized nori seaweed sheets rather than mini sheets.  1 full-sized sheet contains about .9 calories, .1 grams protein, 9.3 mg potassium, 1.2 mg sodium, along with vitamins, calcium, and iron. A mini sheet is about ⅛-1/4 of a full sheet as they both can vary.
    Tried this recipe?I'd love to see! On Instagram, mention @beautifulingredient and tag #beautifulingredient!

    More snack

    • Vegan crisp with berries, sliced kumquats, and yogurt in a white ramekin.
      Quick Vegan Crisp (Frozen Fruit)
    • Toasted polenta rounds filling a large plate, surrounded by shredded kale, chopped red onion, and bowls of vegan chili.
      Toasted Polenta Rounds (air fryer or oven)
    • Tofu feta marinating in a glass container on a marble surface.
      Oil-Free Tofu Feta
    • A glass filled with vegan strawberry frozen yogurt.
      Quick Strawberry Frozen Yogurt (vegan)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Michelle @ The Last Food Blog

      May 28, 2016 at 5:50 pm

      These look fab Kari! My (almost) 10 year old loves sushi and these would be perfect for her lunchbox. Thank you 🙂

      Reply
      • Kari

        May 29, 2016 at 5:47 am

        You're so welcome, Michelle! How great that she already likes sushi at 10 - I wish I'd introduced it to my kids sooner! Glad my teen loves it now 🙂

        Reply
    2. Wallflower Kitchen

      May 26, 2016 at 9:53 am

      How beautiful are these?? So gorgeous!

      Reply
      • Kari

        May 26, 2016 at 11:00 pm

        Why thank you, Wallflower Kitchen! Hope you have a chance to give them a try.

        Reply
    3. Poppy

      May 25, 2016 at 6:56 am

      Wow! Those colours are absolutely stunning!

      Reply
      • Kari

        May 25, 2016 at 6:33 pm

        Hi Poppy! Thank you, it's one of my favorite things about this recipe.

        Reply
    4. becca@amuse-your-bouche.com

      May 24, 2016 at 9:46 pm

      These look so great for a portable, on-the-go lunch! I must admit I've not been the biggest fan of those seaweed sheets in the past, but these look so fresh and crunchy that I think I'd be converted!

      Reply
      • sageandkaidesign@gmail.com

        May 25, 2016 at 6:32 pm

        Thanks, Becca! They do work great for a packable lunch, and don't take too much time to make. They keep a little crunch, even though they are moistened in the process and do absorb a bit of moisture from the vegetables. Just make sure they're dried well before rolling up.

        Reply
    5. becca@amuse-your-bouche.com

      May 24, 2016 at 9:46 pm

      These look so great for a portable, on-the-go lunch! I must admit I've not been the biggest fan of those seaweed sheets in the past, but these look so fresh and crunchy that I think I'd be converted!

      Reply
      • sageandkaidesign@gmail.com

        May 25, 2016 at 6:32 pm

        Thanks, Becca! They do work great for a packable lunch, and don't take too much time to make. They keep a little crunch, even though they are moistened in the process and do absorb a bit of moisture from the vegetables. Just make sure they're dried well before rolling up.

        Reply
    6. Becca @ Amuse Your Bouche

      May 24, 2016 at 9:46 pm

      These look so great for a portable, on-the-go lunch! I must admit I've not been the biggest fan of those seaweed sheets in the past, but these look so fresh and crunchy that I think I'd be converted!

      Reply
      • Kari

        May 25, 2016 at 6:32 pm

        Thanks, Becca! They do work great for a packable lunch, and don't take too much time to make. They keep a little crunch, even though they are moistened in the process and do absorb a bit of moisture from the vegetables. Just make sure they're dried well before rolling up.

        Reply

    Primary Sidebar

    Kari smelling anise hyssop while standing behind her market basket and fresh produce.

    Welcome to a world of beautiful food!

    I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, oil-free, refined sugar-free, and mostly gluten-free. And so delicious!



    recent recipes

    • Several blood orange ice cubes next to each other.
      Blood Orange Flavored Ice Cubes
    • A bowl of vegan broccoli quinoa casserole with white beans, breadcrumbs, and sriracha in a man's hands.
      Easy Vegan Broccoli Quinoa Casserole
    • Smooth and creamy homemade vegan sour cream in a handcrafted bowl.
      Vegan Sour Cream (oil-free)
    • Vegan Instant Pot chili with greens served up in three bowls surrounded by topping options.
      Vegan Instant Pot Chili with Greens (oil-free)

    explore recipes

    • gluten-free
    • snack
    • 30 minutes or less recipes
    • 5 ingredients or less

    as seen in

    Whole food ingredients surrounding text indicating this blog is one of teh top 50 vegan blogs of 2023.
    Thrive Magazine 35 featuring the work of Beautiful Ingredient

    Footer

    ↑ back to top

    beautiful ingredient

    About
    Contact

    Subscribe

    eating more plants

    Recipe Index


    food photography services

    Work with Me • Portfolio
    Photography/Recipe Request Form

    Privacy Policy • Terms of Use • Copyright/Content Usage

    Copyright © 2023 Beautiful Ingredient