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Let's Make Vegan Sushi

 


Vegan Rainbow Sushi is easy and fun to make! Recipe by Kari of Beautiful Ingredient. “vegan #sushi #appetizer #sushiroll

Vegan Rainbow Sushi is easy and fun to make! Recipe by Kari of Beautiful Ingredient. “vegan #sushi #appetizer #sushiroll


Vegan Rainbow Sushi is easy and fun to make! Recipe by Kari of Beautiful Ingredient. “vegan #sushi #appetizer #sushiroll

Vegan Rainbow Sushi is easy and fun to make! Recipe by Kari of Beautiful Ingredient. “vegan #sushi #appetizer #sushiroll

VEGAN | GLUTEN-FREE | OIL-FREE | NUT-FREE | EASY | VEGGIE-PACKED

Sushi for All

There are days when I crave sushi.  I mean craaave.  There's something about the seaweed/grain/avocado combo in particular that does it for me.  Plus, I love that I can add any veggie I'd like and it turns out.  It's fun to experiment and a great way to get a variety of vegetables in.  Add tamari and wasabi, and I'm as happy as can be.  So I'm making it.  Like, now.  

You too?  The kids can help and it'll be fun!  Once your kids are cool with seaweed, they'll likely love this sushi.  And if they aren't into the seaweed, try using a big romaine or kale leaf to roll it all up in.  Messy?  Yes.  Fun?  You bet.  Especially when you let them choose their own fillings and make it themselves.

Quick and Easy Vegan Sushi

Did you know that making sushi is really pretty easy?  If you have the quinoa made and veggies chopped, it's super quick, too.  When I made those pictured, I randomly chose fillings for different rolls, rolled them too fast, made some mess, and still liked how they turned out.  Actually pretty!  

Sushi Filling

Here are the veggies I chose for today, mostly based on what I happened to have on hand (also pictured below):  

Green and red cabbage
Shiitake mushrooms
Jalapeno
Radish
Avocado
Cilantro
Cucumber

While you can use different veggie combinations in each roll, I was pleased to discover that it's possible to make rolls using every single ingredient on my list!  It's surprising how much can be stuffed in a roll. 

When slicing the veggies, the key is to think long and skinny so the roll can be, well, rolled.

How to roll your roll, quick view:


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Spread quinoa "rice"

Spread quinoa "rice"


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Add filling with overhang

Add filling with overhang


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Begin to roll and squeeze

Begin to roll and squeeze


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Keep on rollin'

Keep on rollin'


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Seal with water

Seal with water


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Make sure it's sealed

Make sure it's sealed


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Look at your pretty roll

Look at your pretty roll


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Cut off your first piece

Cut off your first piece


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Admire your work!

Admire your work!

 

Leftovers

Have leftover veggies?  No problem!  Add torn nori and any leftover quinoa and you've got a great salad for tomorrow.


Vegan Rainbow Sushi is easy and fun to make! Recipe by Kari of Beautiful Ingredient. “vegan #sushi #appetizer #sushiroll


Vegan Rainbow Sushi is easy and fun to make! Recipe by Kari of Beautiful Ingredient. “vegan #sushi #appetizer #sushiroll

Vegan Rainbow Sushi is easy and fun to make! Recipe by Kari of Beautiful Ingredient. “vegan #sushi #appetizer #sushiroll


Wasabi can be found in a powdered form in most large grocery stores. Add enough water to create a ball. Remember, a little wasabi goes a long way!

 

Party!

Have a sushi party and make a huge platter with friends!


Vegan Rainbow Sushi is easy and fun to make! Recipe by Kari of Beautiful Ingredient. “vegan #sushi #appetizer #sushiroll

Vegan Rainbow Sushi is easy and fun to make! Recipe by Kari of Beautiful Ingredient. “vegan #sushi #appetizer #sushiroll

finished-vegan-sushi.jpg

rainbow-vegan-sushi-for-days.jpg

vegan-sushi-for-days.jpg

finished-vegan-sushi.jpg
rainbow-vegan-sushi-for-days.jpg
vegan-sushi-for-days.jpg

  

The following helpful tools for this recipe are available on Amazon. Clicking the links will take you directly there, where you may receive more info and choose to purchase. Purchases made through these links benefit Beautiful Ingredient without costing you anything extra - thanks for your support!

SUSHI ROLLING KIT





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12.5X18 INCH BAMBOO CUTTING BOARD





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SET OF 4 PORCELAIN PLATTERS





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Vegan Sushi Recipe

VEGAN | GLUTEN-FREE | OIL-FREE | NUT-FREE | EASY | VEGGIE-PACKED

SERVES: 5  |  PREP TIME: 60 minutes  |  COOK TIME: 15 minutes (while prepping)   |  TOTAL TIME:  60 minutes | Serving Size: 1 roll

Ingredients

  • 1 ¼ cups dry quinoa

  • 2 ½ cups water or vegetable broth

  • 3 tablespoons apple cider or rice vinegar

  • 1 teaspoon maple syrup

  • ¼ teaspoon tamari

  • 5 sheets of nori (½ a bag)

  • 5 teaspoons sesame seeds

  • Vegetables of choice sliced in long thin pieces (julienne and/or batonnet if you want fancy), such as the following (or equivalent):

    • ½ small head of green cabbage

    • ½ small head of purple cabbage

    • 4-5 shiitake mushrooms (raw or you can sautee in garlic first)

    • 1 jalapeno

    • 2-3 radishes

    • 1 large avocado

    • ½ cucumber

    • a handful of cilantro sprigs

Serve with condiments such as tamari, wasabi, pickled ginger, sesame seeds, etc.


Vegan Rainbow Sushi is easy and fun to make! Recipe by Kari of Beautiful Ingredient. “vegan #sushi #appetizer #sushiroll

Vegan Rainbow Sushi is easy and fun to make! Recipe by Kari of Beautiful Ingredient. “vegan #sushi #appetizer #sushiroll

print recipe

Extra Tools

Sushi mat
Paddle (optional)


Steps

1.  Make the quinoa "rice":  Bring the quinoa and water/broth to a boil in a pot on the stove, reduce to simmer and cover for 15 minutes.  Meanwhile, prep all vegetables.  Let cool for about 10 minutes.  In a small bowl, stir together the vinegar, maple syrup, and tamari.  Add this mixture to the quinoa, stirring until well combined. 

2.  Lay a sheet of nori onto the sushi mat.  Some nori has markings for for cutting the sushi.  If yours does, make sure the lines are pointing vertically.  Place about ¾ cup of the quinoa mixture on the nori and, with your hands or a sushi paddle, spread it to all the edges except the top.  Leave an inch at the top for sealing the sushi roll.

3.  Sprinkle sesame seeds horizontally across the quinoa, anywhere is fine.

4.  In the lower third of the roll, lay pieces of vegetable horizontally as pictured below.  Let some overhang the edges - that's how the pretty end pieces are made.

5.  Lift the bottom of the sushi mat and carefully begin rolling the lower third of the roll.  Help the veggies stay in place with your fingers.  When the lower edge of the nori reaches back down to the mat, pause to squeeze the round, ensuring a secure center.  Then, carefully lower the mat away from the rolled nori and take over for the mat, tucking in stray veggies as you roll.  Once you reach the end of the quinoa, dampen the remaining nori edge with a wet finger and finish rolling.  Use more water to seal once rolled, if necessary.  

6.  Using a chef's knife and cutting board, cut your sushi pieces from the roll, about one- to one-and-a-half-inch thick.

7.  Place on a platter or individual serving dishes with chosen condiments.  Enjoy!


Click for printable version.


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  1. ebeccia1@worcester.edu says

    March 28, 2016 at 12:09 pm

    Yum! I too have those days, when ALL I want is sushi! These are so beautiful. Your pictures are flawless xx

    Reply
    • sageandkaidesign@gmail.com says

      March 28, 2016 at 10:53 pm

      Erin, I know, right? And thank you so much - you made my day! I really love food photography and, although I'm still really a newbie, I am having a blast with the website. Feedback from readers is something I really appreciate as I get my wheels under me here.

      Reply
  2. ebeccia1@worcester.edu says

    March 28, 2016 at 12:09 pm

    Yum! I too have those days, when ALL I want is sushi! These are so beautiful. Your pictures are flawless xx

    Reply
    • sageandkaidesign@gmail.com says

      March 28, 2016 at 10:53 pm

      Erin, I know, right? And thank you so much - you made my day! I really love food photography and, although I'm still really a newbie, I am having a blast with the website. Feedback from readers is something I really appreciate as I get my wheels under me here.

      Reply
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, cooked without the need for oil, mostly refined sugar-free and gluten-free. And so delicious!


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