Vegan Sushi Recipe

Vegan Sushi Rolls

Best kids lunch ever. End post.

No but really, vegan sushi rolls are hands down my kid’s favorite lunch. They ask for this practically every day, they ask to bring some for friends, and this is the food of choice for birthday parties. Plus, they are super healthy, just nori, rice, and veggies. Yup, you heard that right kids asking to eat veggies.

I almost didn’t post this vegan sushi roll recipe because it is just so simple, but my kids made me! They said their friends want to make them, so this one is for the kids, and it’s so easy that kids can totally do it. Keep reading for my sushi-making secrets.

Secret #1: Make a Ton of Rice

Making the rice is the longest step so I like to make up a big batch of rice on a Sunday night and then it is just there and ready when we need to make lunches in the morning. Depending on the rice you buy this step can take a while, not a lot of effort, but some time. We usually use bulk sushi rice from Natural Grocers and it needs to sit for 30 minutes in water, then cook for 20 minutes, then sit for 10 more minutes, then season. See what I mean? Lazy cooking, but you do need to set a timer and be home to keep an eye on it (sort of). So save yourself lots of rice making hassle and just make a big batch. It lasts about 5 days in the fridge.

Secret #2: Let Them Pick What Goes Inside

Probably part of the reason why my kids love sushi is how involved they are in the making process. I make the rice, they pick what goes inside. Our staples are avocado, cucumber, and marinated shitake mushrooms, but we’ve tried pineapple, bell peppers, tofu, carrot, beet, and I think even some dried mango. The rule is you make it, you eat it. So let the kids get a little creative and fill those sushi rolls!

Secret #3: Wet the Knife to Cut the Sushi Rolls

Rice is sticky and sushi rolls are kind of delicate. The combination can lead to smashed rolls. An easy trick is to wet the knife and then very gently saw back and forth until you cut all the way through the roll. I like to setup a cutting station right by the sink so I can quickly wet the knife and get back to work.

Vegan Sushi Rolls

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Kid approved! Cucumber, avocado, and shitake mushroom vegan sushi rolls. Simple, healthy, and delicious. Great for school lunches, and grown-ups too.

• Author: Erica
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 sushi rolls (approximate 48 bites) 1x
• Category: Lunch
• Cuisine: Healthy
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 cup of sushi rice
• 1 tablespoon rice vinegar
• 1/4 teaspoon sugar
• 1/8 teaspoon salt
• 8 sheets of nori

Fillings

• 1/2 cucumber, julienne sliced (matchsticks)
• 1 avocado
• 1/2 cup of shitake mushrooms
• 1/4 of rice vinegar
• 1/4 cup of soy sauce

Tools

• Really sharp large knife
• Bamboo sushi roller

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Instructions

Make the Rice

1. Cook the rice according to the manufacturer’s directions. Make sure to soak the rice if it is called for. Also, after the rice/water reaches a boil reduce to the lowest setting on your stove. Keep the cover on the pot, do not remove the lid, and do not stir. Let the rice sit covered for 10 minutes after cooking.
2. While the rice is cooking, mix together the rice seasoning. Combine the rice vinegar, sugar, and salt in a small microwave-safe dish. Stir the mixture then cook it in the microwave for about 1 minute, until sugar and salt are combined and no granules remain.
3. Pour the rice seasoning over the rice and fluff the rice with a fork to combine. Rice can then be used or refrigerated for later use.

Marinate the Shitake Mushrooms

1. Add the rice vinegar and soy sauce to a bowl.
2. Add the cleaned shitake mushrooms and let them sit covered in the liquid for at least 30 minutes or up to 1 day for more intense flavor. Squeeze excess liquid out of mushrooms before adding them to the rolls.

Roll the Sushi

1. Lay a sheet of nori rough side up on a bamboo sushi roller. Using the back of a spoon spread the rice over about 1/3 of the nori sheet like pictured, leaving about an inch of space before the edge of the nori sheet.
2. Add the fillings. Make a row of filling right in the center of the rice.
3. Roll the roll. Using the bamboo roller, gently roll the nori over the toppings. Using the pressure of your fingers press into the bamboo roller to tighten the sushi roll. Release and then gently roll the rest of the way.
   
4. Use a little bit of water on your hand to wet the end of the nori, then roll the sushi roll again using the bamboo roller to get the nori to adhere to itself.
5. Cut the sushi roll into 1 inch bite size slices. For younger kids, I like to do 1/2 inch slices for smaller bites. This is about half the size of a standard sushi roll. Ta-dah you just rolled a sushi roll!

Notes

Pro tip – make the rice ahead to quickly make rolls at mealtime.

If making the day before, wait to cut sushi rolls until the day of for freshness, especially for avocado rolls.

Did You Give This Recipe a Whirl?

Please give it bunches of stars and send a comment to share your thoughts! What was easy? What didn’t work? Did you discover an even more delicious version? I’d love to know to keep improving each recipe.

Sharing is caring! If you love this recipe please pass it along to your peeps so we can all start eating a little healthier, one delicious meal at a time.

Cheers,
Erica