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Homemade Veggie Sushi

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Easily make homemade veggie sushi with your favorite veggies and can even add any protein you’d like! You don’t even need to own a rice maker or sushi mat!

Homemade Veggie Sushi & 3 Different Ways to Roll | Vegan, vegetarian, & gluten-free! Sushi is definitely a family favorite. When our kids were younger there was this hole-in-the-wall Japanese restaurant in town we loved. The only problem with taking our kids out for sushi was that they inhaled it. I seriously don’t even think they chewed. Six rolls gone in 5 minutes and they were begging for more. By the end of dinner, we’d pay our $$$ tab and usually leave hungry.

It ended up became our “date-night” place…then we could leave the kids at home with nana!

But the kids would still beg for sushi every now and then. I thought about making homemade veggie sushi but it seemed very intimidating!

Homemade Veggie Sushi & 3 Different Ways to Roll | Vegan, vegetarian, & gluten-free! I began looking up tutorials on youtube and was surprised to find out that making homemade veggie sushi wasn’t that difficult at all! The nice thing is that you can use whatever you want inside and it’s actually much cheaper too!

Every once in a while, we buy raw fish for the inside. The only problem is that you can only use “sashimi grade” fish, which is some of the freshest and best quality raw fish you can find. It’s not only difficult (many places sell previously frozen fish, which cannot be consumed raw) but it’s also very costly, usually running over $25 a pound!

You can always use cooked seafood, like steamed salmon, shrimp, or crab, which would be less expensive. Egg, tofu, or tempeh are good protein choices as well.

Homemade Veggie Sushi & 3 Different Ways to Roll | Vegan, vegetarian, & gluten-free! Usually, we just make it with a bunch of fresh veggies. These homemade veggie sushi rolls are so delicious, we honestly don’t even miss the raw fish. We make a bunch of rolls and everyone gets to choose what they put in their own.

We even learned some different ways to roll the sushi—There’s the traditional way, the inside out sushi (where the rice is on the outside) and the “dragon roll” technique, with sliced avocado decorating the top. Any way you roll them, they’re so delicious and kid-friendly too. My kids love when I make these. They think it’s a special treat and I’m happy that they’re getting in a bunch of fresh veggies…without complaining. That’s a win-win in my book!

Homemade Veggie Sushi & 3 Different Ways to Roll | Vegan, vegetarian, & gluten-free! These homemade veggie sushi rolls are delicious, veggie-rich, and pretty inexpensive to make. They’re also super easy to put together and since they don’t contain raw fish, pack well for lunches too. If you give these a try, please let me know how you like them by commenting below or tagging me in your photo and hashtagging #wifemamafoodie on Instagram so I can see your creations!

Crunch Avocado Hand Rolls | Gluten and dairy free, vegan, & vegetarian sushiAlso, if you like avocado in sushi, be sure to check out these Crunch Avocado Hand Rolls!

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Veggie Sushi & 3 Different Ways to Roll

★★★★★

4.9 from 16 reviews

  • Author: Joscelyn Abreu
  • Yield: 4-6 servings 1x
Print Recipe

Description

Easily make sushi at home with your favorite veggies and can even add any protein you’d like! You don’t even need to own a rice maker or sushi mat!

Ingredients

Scale

Sushi Rice:

  • 1/4 cup plain Rice Vinegar if your vinegar is Seasoned, omit sugar and salt
  • 2 tablespoons organic cane sugar or sweetener of choice
  • 1 teaspoon salt
  • 2 cups Sushi Rice
  • 2 cups water

Sushi Rolls:

  • 6–8 sheets of nori (dried seaweed)
  • cooked and seasoned sushi rice
  • 2–3 tablespoons Sesame Seeds (I used black, but regular sesame seeds work also)
  • Vegetables of choice, here’s what I used:
  • 2 small carrots, peeled and cut into matchsticks (I used one orange and one purple carrot)
  • 10–12 asparagus spears, trimmed and blanched
  • 5-inch piece of English cucumber, seeded and cut into matchsticks
  • 1/2 yellow squash, cut into matchsticks
  • ripe avocados* (see below for details)
  • You can also use sliced bell pepper, sprouts, green onion, radish, mushrooms, etc.
  • Pickled Sushi Ginger, for serving
  • Wasabi, optional
  • Reduced Sodium Tamari or soy sauce, for dipping

Sriracha Mayo: (optional)

  • ½ cup mayo
  • ½ – 2 tablespoons Sriracha Hot Sauce (to taste)
  • *You will need 1/2 a large avocado per roll to achieve the “dragon roll” look. You will also need 1 extra avocado if you plan to use some on the inside.

Instructions

Sushi Rice:

  1. In a small bowl, combine together rice vinegar, sugar, and salt. Stir well and set aside for the sugar and salt to dissolve while the you cook the rice.
  2. Place 2 cups of dry rice into a fine mesh strainer. Rinse rice under running water 30-60 seconds. Strain thoroughly and place cleaned rice into your rice maker or into a medium saucepan. Fill with a full two cups of water and if using a rice maker, turn on to cook.
  3. If cooking on the stove, place saucepan over medium-hight heat. Bring to a boil, reduce heat to low, and cover the pot with a tight fitting lid. Continue to cook rice until all of the water is absorbed. Turn the heat off and let rice steam in the saucepan with the lid on for an additional 10-15 minutes.
  4. Transfer the rice to a shallow dish and gently stir in vinegar mixture. Cover and let sit for a few minutes to absorb the seasoning.

Sushi Rolls:

  1. Cover a bamboo sushi rolling mat with plastic wrap. If you don’t have a sushi mat you can use a kitchen towel lined with plastic wrap.
  2. Place a sheet of nori, rough side up, on the mat. I like to use a full sheet, but you can also cut in half and use a half sheet for a smaller roll. Just be sure not to place too many fillings on a half sheet roll.
  3. For a full sheet, spread a thin layer of the seasoned rice across the nori. If you dampen your fingers with water, it will help the rice not to stick. Below I will show you 3 different ways to roll.
  4. #1. For Regular Sushi: Begin placing a thin line of each vegetable in a pile horizontally along the lower third of the wrap (see photo below.)
  5. #2. For Inside Out Sushi: Sprinkle some sesame seeds over the rice. Lightly wet your hands with water and gently pat the rice. This will help the rice not stick to the mat when rolling. Flip the nori upside down, so that the rice side is now touching the mat and the seaweed side is up. Place a line of each veggie into a pile along the bottom third of the nori (see photo below.)
  6. Begin to roll the sushi away from you using the bamboo mat. Be sure to tuck in the vegetables as you go and roll the sushi into a tight log. Place the sushi roll on a cutting board and lay the mat over the top of the roll. Use your hands to firmly even out the roll again, reinforcing the tight roll.
  7. With a dampened sharp knife, cut the long roll in half. Line the two halves up and cut in half again. You should have 4 equal pieces. Now, cut each half in half and you should have a total of 8 pieces.
  8. #3. For Avocado Dragon Roll: Roll an inside out sushi roll and set aside. Take half of a large avocado and carefully peel the skin off. Place the avocado flat side down on the cutting board. Using a sharp knife, cut the avocado horizontally into thin slices. Gently fan out the avocado to the length of the sushi roll. Carefully lift the fan of avocado and lay it on top of the prepared roll (see photo below.)
  9. Place a piece of plastic wrap on top and with your mat or a kitchen towel, shape the avocado around the roll. (If using a mat, it may leave slight indentations)
  10. Use a sharp knife and cut the roll into 8 equal pieces. Remove the plastic wrap and serve immediately.
  11. Serve sushi rolls with tamari or soy sauce, wasabi, and pickled ginger. Makes about 6 rolls, depending on how much rice you use in each roll.
  • Category: Gluten-Free, Healthy, Vegetarian
  • Cuisine: Asian

Cut Veggies Into Matchsticks:

Homemade Veggie Sushi & 3 Different Ways to Roll | Vegan, vegetarian, & gluten-free! Regular Roll

Homemade Veggie Sushi & 3 Different Ways to Roll | Vegan, vegetarian, & gluten-free! Inside Out Roll

Homemade Veggie Sushi & 3 Different Ways to Roll | Vegan, vegetarian, & gluten-free! Avocado Dragon Roll

Homemade Veggie Sushi & 3 Different Ways to Roll | Vegan, vegetarian, & gluten-free!

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Reader Interactions

Comments

  11. dsadsfg says

    Good Post! , it was so good to read and useful to improve my knowledge as an updated one, keep blogging.After seeing your article I want to say that also a well-written article with some very good information which is very useful for the readers….thanks for sharing it and do share more posts like this.

    Reply

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  33. Charly says

    I have thought so many times of entering the blogging world as I love reading them. I think I finally have the courage to give it a try. Thank you so much for all of the ideas!

    ★★★★★

    Reply

  35. Stephanie says

    Great post! Was looking for a veggie sushi recipe. Please keep in mind though, all sushi made in the US with raw fish, is required to be frozen before eating. All the sushi fish in restaurants has been frozen before! Has to be frozen to kill any parasites.

    ★★★★★

    Reply

  38. Ella Parker says

    I made sushi according to the recipe, and, OMG, it was so delicious! You need to post this recipe on Instagram too and get followers with https://viplikes.net/ to more people try to cook the sushi.

    ★★★★★

    Reply

  41. Danielle says

    Thank you so much for this! I for one greatly appreciated your wonderful photos. They were most helpful in my first attempt at veggie sushi. I’m very much a visual learner and your great instructions and pictures really made it easy. Many other recipes I looked at didn’t include any instructional photos. This was so delicious and simple!

    ★★★★★

    Reply

  43. Janine says

    Sorry, I didn’t even bother with this recipe….scrolling through pages and pages of HUGE pictures was just too anoying. I suggest a handy “print recipe” button on the top of the page.

    I’m not wanting to read a book here….

    Reply

    • Kate says

      Can’t believe you complained about something like this. The recipes are free, geez.

      I for one am thankful to bloggers like this who share free recipes so I don’t always have to buy cookbooks.

      Reply

      • Joscelyn | Wife Mama Foodie says

        Thank you for your kind words, Kate! It’s nice to feel appreciated every now and then. 🙂 I hope you are able to find some recipes to try! Let me know if I can help you find something in particular or if you have any questions!

        Reply

    • Sara says

      The recipe is fantastic, thank you. And i love to see all the pictures and all the recipes explained to details because not all of us are experts, and we have many questions.
      Again, to the author, thank you, I followed your steps and made amazing sushi ❤️

      ★★★★★

      Reply

  47. Julie says

    I can’t wait to try this at home. I have tried making sushi before but wasn’t thrilled with my attempt. Is there a certain brand of nori that you would recommend? My local options are slim but there is Amazon…

    Reply

  49. Ann Krause says

    Such an awesome resource! Thank you for the step-by-step tutorials and beautiful pictures. I’m just curious: why do you leave the plastic wrap on while cutting? I would think you would remove that before cutting. I didn’t use any plastic wrap in my latest sushi creation and I’m just wondering if there’s a reason why you would use it? especially while you’re cutting the rolls.

    Reply

    • Joscelyn | Wifemamafoodie says

      Hi Ann, thank you very much! I usually cut sushi without the plastic wrap, but I find for the rolls with avocado it helps to hold the avocado in place better. I saw it once in a tutorial and tried it both ways and found that it does actually help. If you have a really sharp knife though you shouldn’t have a problem if you prefer to cut it without!

      Reply

  54. Justine Y @ Little Dove says

    Oh my gosh, this is incredible! I have always wanted to make my own but it seemed so hard! Your recipe and tutorial definitely seems like something I can follow and I can’t wait to try! to be honest, I’m not a huge fan of most of the raw rolls anyway, so this is perfect for me!

    Reply

  55. Lisa Rivas says

    Wow! Fabulous explanation, going to dig-up my Sushi equipment and give it a try with your guidance. I know it will be fabulous because you explain things so well and simply. Wonderful photos, will let you know when I do it.
    Thank You.

    Reply

  57. Sharon says

    These are so pretty!! I see some mom and daughter time making these in the near future! Thank you so much for sharing! Your detailed instructions and photos are amazing!

    Reply

  58. Liz says

    I’ve been wanting to make homemade sushi FOREVER but I’ve, honestly, been pretty intimidated about trying it. This tutorial is AMAZING. You’ve totally convinced me to give it a try! Now I just need to get a sushi kit…

    Reply

  59. Kat says

    Oh wowzers! Your talent is crazy! Love the images and I really really really wish I had the skills to pull this off. Can we be bffs so I can come over for lunch 😉

    Reply

  61. Mary says

    I looooove sushi! I’ve been trying to get my kids more and more into it lately. Not sure why I never try making it at home? Thanks for the tips. I love your detailed photos!!!

    Reply

  62. Stacey says

    I love all three techniques but especially the one with the avocado on top! How pretty is that!?!! I’ve made sushi at home a few times but my rolls were not even close to how pretty yours are, Joscelyn!

    You’ve inspired me to get my sushi mat out and whip up a few rolls this week! We don’t eat the raw fish variety but filling them with lots of veggies is our favorite type. I’m definitely going to try adding the avocado on top this time!

    Reply

  63. amisha says

    Gosh, like I said Joscelyn, your tutorial is spot on so accurate, detailed, weill photographed with step by step instructions! You are an amazing teacher! You just made sushi making a piece of cake, and I hope to try it soon! We love sushi too, although I eat only the vegetarian ones, but I cant wait to try your recipe! Your pictures are always so impeccable my friend!! 🙂

    Reply

  64. Amie says

    This is by far the best online tutorial I’ve seen for learning to make sushi – you did an excellent job and the pictures are not only beautiful and artistic, but also very helpful. I had the luck of learning to make sushi in a college class, taught by professional sushi makers, and ever since then we have loved throwing sushi-making parties so our friends can learn to make sushi also. But it has been a few years since we’ve made sushi so seeing this post is a great refresher, I even learned a few things. Never had the avocado on top, dragon-style, that is something I must try!

    But a question, something I’ve been trying to figure out…have you had any luck in keeping leftover sushi rice, and in making sushi the next day with the same rice? I’d love to hear it if you know a technique because my rice always ends up, well, not good haha. Thanks for sharing!

    Reply

    • Joscelyn | Wifemamafoodie says

      Aw, thanks, Amie! I really appreciate your kind comments. As far as storing the rice, what has worked for me is to keep the rice at room temperature, but in a cool place. If the rice is too warm, it can begin to spoil. I’ve only done it overnight though. I’m not sure it would last too far after that. Hope that helps!

      Reply

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