Vegetarian Sushi recipe

🥢 Vegetarian Sushi Recipe (Detailed Guide)

Yield: 4–5 rolls (24–32 pieces)
Skill: Easy to Moderate
Prep Time: 60–75 minutes

🍚 Ingredients

Sushi Rice

2 cups Japanese short-grain sushi rice
2¼ cups water
4 tbsp rice vinegar
2 tbsp sugar
1 tsp salt
Optional: 1 small kombu strip (for umami)

Nori

4–5 sheets roasted seaweed

Vegetarian Filling Options

Choose 3–6 for variety:

Category	Options
Fresh veggies	Cucumber (julienned), carrot (blanched or raw), avocado, bell pepper strips, baby spinach, lettuce, tomato without seeds
Cooked veggies	Sweet potato (roasted slices), asparagus (blanched), shiitake mushrooms (soy-glazed), Japanese pickled radish (takuan)
Protein alternatives	Tamago (Japanese omelette), tofu strips (pan-fried or baked), tempeh (sweet-soy glaze), edamame mash
Flavor accents	Cream cheese, pickled ginger pieces, sesame seeds, mayonnaise (Kewpie), sriracha, sesame oil drops

For Serving

Soy sauce or tamari (gluten-free)
Pickled ginger (gari)
Wasabi (optional)
Sesame seeds / furikake (optional)

🥣 Step-by-Step: Sushi Rice (Shari)

Rinse rice in cold water, gently rubbing until water becomes almost clear.
Soak rinsed rice for 25–30 minutes.
Cook rice (pot or rice cooker). Add kombu on top if using.
Make sushi seasoning:
Heat vinegar, sugar, and salt until dissolved (do not boil).
Season & cool:
Transfer hot rice to a wide bowl, drizzle seasoning, and fold gently using a cutting motion. Fan while mixing until rice reaches room temperature.

Correct sushi rice should be sticky, glossy, seasoned, and warm—not hot or cold.

🍣 Rolling Vegetarian Sushi (Maki Style)

Place a bamboo mat on a table and lay a nori sheet shiny-side down.
Wet hands in vinegar-water.
Spread a thin layer of rice over ⅔ of the sheet, leaving top edge empty.
Arrange chosen fillings horizontally, near the bottom.
Lift the mat from bottom edge and roll tightly but gently, forming a cylinder.
Seal edge with a dab of water.
Slice with sharp wet knife into 6–8 pieces.

🌱 Suggested Flavor Combinations

1️⃣ Fresh & Light

Cucumber + avocado + sesame seeds

2️⃣ Japanese-Style Veggie Medley

Spinach + pickled radish + shiitake + sesame oil drop

3️⃣ Sweet & Savory

Roasted sweet potato + creamy mayo

4️⃣ Protein-Packed

Pan-fried tofu + carrot + avocado

5️⃣ Spicy Roll

Avocado + cucumber + sriracha-mayo drizzle

🍱 Optional Elevations

Sprinkle black or white sesame seeds on top
Roll inside-out (uramaki) and coat rice with sesame or crushed seaweed
Drizzle unagi-style sauce (vegan):
soy sauce + sugar + mirin-style syrup reduced until thick
Add tempura crumbs for crunchy texture

🧊 Storage Tips

Best eaten fresh within 1–2 hours
Store covered with a damp cloth, not airtight container
Avocado rolls brown faster; serve immediately

🥢 Serving & Eating Etiquette (Optional Authentic Touch)

Dip lightly — sushi should not be soaked in soy sauce
Ginger is for cleansing palate, not topping sushi
Use chopsticks or fingers; both are correct

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ANOTHER Ingredients:

4 shoots of nori sea vegetable.
2 cups of cooked short-grain rice.
1 cup of cucumber strips.
1 cup of cooked sweet potatoes.
½ cup of rice vinegar.
2 tablespoons of sesame oil.
2 tablespoons of toasted sesame seeds.

Directions:

In a suitably sized mixing bowl, combine the rice vinegar with the sesame oil.
Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours.
Remove from the marinade and drain.
With a blender, whip the sweet potatoes until they are smooth and creamy.
Lay a piece of plastic wrap on a flat surface.
Place half a cup of rice on the plastic wrap and press to the size of a sheet of non.
Place a sheet of non on top of rice, and then spread ¼ cup of blended sweet potatoes on non and sprinkle with sesame seeds.
Place ¼ cup cucumber strips in the middle.
Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll).
Allow to chill for at least 3 hours before slicing.
Slice with a damp knife into half-inch thick slices. Serve cold. Enjoy it!

VIDEO:

SUSHI RECIPES