Veggie Sushi Recipe

sushi made with jicama rice and roasted red peppers.

Course: Main Course

Cuisine: Japanese

Keyword: vegan sushi, vegetable sushi, veggie sushi

Prep Time: 25

Cook Time: 0

Total Time: 25

Servings:

Calories: 260kcal

Author: Megan Gilmore

Vegetable sushi is easy to make at home, especially with this vegetable-forward shortcut! Soon you'll be enjoying the best veggie sushi you've ever tasted, with no cooking required.

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Ingredients

Vegan Sushi

1 medium jicama (or 1 cup sushi rice)
2 to 3 roasted red peppers , thinly sliced
1 tablespoon sriracha
½ avocado , sliced
1 carrot , thinly sliced (optional)
½ cucumber , thinly sliced
2 to 3 nori sheets

Dipping Sauce

2 tablespoons tamari (gluten-free soy sauce)
½-inch fresh ginger , minced

Instructions

To prepare the no-cook rice, peel the jicama and cut it into chunks. Transfer those to the bowl of a food processor. Secure the lid, and pulse briefly until the jicama has a rice-like texture.
Transfer the riced jicama to a thin dish towel, then squeeze as much excess moisture as possible from the veggie rice. (You can collect the juice in a bowl or drain it over the sink.) Once the excess moisture has been removed, the rice is ready to use without cooking. Note: If you prefer to use sushi rice, cook it according to the directions on the package.
To create a spicy "tuna" replacement, place the sliced roasted red peppers in a small bowl. Add the sriracha and stir well, then set this aside.
Place a sheet of nori on your bamboo rolling mat. The lines in the nori should look vertical to you (and usually they will be parallel to the strings in your bamboo mat). Fill the lower 2/3 of the nori with a flat layer of rice.
Add a horizontal, single layer of avocado on top of the rice. (If you're new to sushi rolling, see the photos for reference!) Then add a layer of spicy roasted red peppers, and a few thin pieces of carrot and cucumber. I prefer having more avocado and red pepper in the rolls than other veggies, but you can customize this to your preferences.
The last step is rolling them up. Starting at the bottom of the roll, use your bamboo mat to roll the bottom over the veggies, tucking them in tightly as you roll up the nori. You may not need the mat anymore once you get the roll moving. Roll the nori almost all the way, leaving about an inch of nori at the top. Get your fingers wet and add some water to that final section. This will help seal the roll as you finish rolling it up. Use water again, if needed, to seal the roll fully.
Transfer the roll to a cutting board and use a very sharp knife to slice the roll into pieces. You will get 6 to 8 pieces per sushi roll. Repeat the process with your remaining nori sheets and sliced veggies. Serve these rolls right away with a dipping sauce of tamari mixed with freshly minced ginger. They taste irresistible this way! Leftover sushi rolls can be stored in an airtight container in the fridge for up to 4 days.

Notes

Nutrition information is for one entire sushi roll (before slicing it into pieces), assuming you divide these suggested veggies between two nori sheets. (Dipping sauce is omitted, since you likely won't use it all.) This information is automatically calculated, so it's just an estimate, not a guarantee.

Want more protein? Try using baked tofu as a filling, or even edamame!

Nutrition