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Vegan sushi with nori seaweed, decorated with avocado and sesame seeds
Classic nori rolls filled with fresh cucumber and avocado.

Vegan nori sushi

Author: Flavelo
Recipes Vegetarian & Vegan Starters
Sushi is not about the fish, but the rice ('su' = vinegar, 'shi' = rice). The essence of the technology is the high starch content (amylopectin) of short-grain rice, which makes it sticky, and the vinegar-sugar seasoning, which preserves and flavours the grains.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 250 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Bamboo rolling mat (makisu)
  • Sharp knife
  • Rice rinsing bowl
  • Fan (for cooling the rice)

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Wash the rice multiple times until the water runs clear, then cook with the water. When done, let steam under a lid for 10 minutes.

Tip: Washing removes excess surface starch so the grains won't be mushy, just sticky.
2 ✓

Mix the rice vinegar, sugar and salt, then gently fold into the still-warm rice. Let cool.

Tip: Mixing with cutting motions (so as not to break the grains) and cooling ensures shiny, separate rice grains.
3 ✓

Cut the vegetables into matchstick-thin strips (julienne).

Tip: Uniform cutting ensures an even bite.
4 ✓

Spread the rice onto the nori sheet with wet hands, leave a strip empty at the top. Place the vegetables on it.

Tip: Water prevents the rice from sticking to your hands.
5 ✓

Roll up tightly using the mat. Wet the empty end of the nori so it sticks.

Tip: Tight rolling compresses the ingredients into a single unit.
6 ✓

Cut into rounds with a wet knife.

Tip: Starch sticks to the knife, water acts as a 'lubricant' when cutting.

Recipe FAQ

Why does the roll fall apart?
Either the rice wasn't sticky enough (wrong variety), or you didn't roll it tightly enough. The end of the nori needs to be 'glued' with water.
The centre of the rice is hard.
It wasn't cooked enough, or the rice was old. Sushi rice needs soaking before cooking, and resting in steam after cooking.

Ingredients

  • 6 pcs Nori sheets (seaweed)
  • 200 g Sushi rice (short grain)
  • 1 Cucumber
  • 1 Avocado (ripe)
  • 1 Carrot
  • 3 tbsp Soy sauce (for serving)
  • 2 tbsp Rice vinegar (for the rice)
  • 1 tbsp Sugar (for the rice)
  • 1 pinch Salt (for the rice)
  • 1 tbsp Sesame seeds (toasted)
  • 300 ml Water (for cooking)