Now you can make these Easy Homemade Vegan Sushi Rolls at home, they are flavorful with step-by-step photos with sushi rice, fresh homemade pickled ginger and nori sheets.
For the past 9 years, I have had to entertain many people from many different ethnic backgrounds due to my husband’s work at a missionary college with students from all over the world.
Fortunately, many of them have shared with me and taught me to make their traditional dishes, I then researched and experimented with many ethnic dishes then include my own touch, of course.
I learned about 3 different types of Sushi
- Maki Rolls are made of rice and filling wrapped in seaweed.
- Uramaki Rolls are similar to maki rolls except the seaweed is wrapped around the filling and the rice is on the outside. Also known as California Rolls.
- Temaki Rolls are seaweed wrapped as cones with the filling on the inside.
How To Make Vegan Sushi Rolls
To make vegan sushi rolls, make rice, prepare vegetables. Combine lemon juice, sugar, black sesame seeds, salt and add to cooked rice and allow to marinate for 5 minutes.
Using a bamboo mat or tea towel, place a sheet of nori with the shiny-side down. Spread rice over nori sheets, leaving a 1/2 inch clear space at the top and bottom. Arrange vegetables, roll vegetables into a cylinder. Using the mat as your guide, roll tightly then cut with a wet knife.
Its best to use glutinous rice, sushi rice or sweet rice for the sushi, I used medium grain brown rice though with great results.
To cook brown rice, for each cup of sushi rice, I cooked it with 2 cups of water. Rinse brown rice and add cold water. Bring to a boil, reduce heat and simmer for about 45 minutes turn off heat and allow to sit covered for 15 more minutes.
I also made Ponzu sauce using lemon juice, coconut aminos, and maple syrup. I used raw coconut aminos as a substitute for soy sauce (it’s Gluten-free). Many soy sauces contain wheat and preservatives, this is a great gluten-free alternative.
It also contains 63% less sodium than soy sauce, and because it’s made from coconut it’s also soy free. It is also raw and unfermented.
I made fresh pickled ginger (Gari) using maple syrup, lemon juice and beet juice for the coloring. Traditionally, artificial red food coloring is used in pickled ginger (Also check out my Perfect Pink Lemonade that doesn’t use artificial red food coloring.
For the filling you can add any vegetables you like, I used bell peppers, avocado, cucumber. You can also check out my Raw Vegan Sushi recipe.
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- Energy: 60 kcal / 251 kJ
- Fat: 2 g
- Protein: 2 g
- Carbs: 11 g
- Preparation: 10 min
- Cooking: 30 min
- Ready in: 40 min
- 2 cups Japanese Sushi rice, cooked
- 2 lemons, juiced
- 1 tablespoon Turbinado sugar
- 1 tablespoon black sesame seeds
- 1 teaspoon salt
- 6 nori sheets
- 1/2 red bell pepper, cut into strips
- 1/2 orange bell pepper, cut into strips
- 1/2 yellow bell pepper, cut into strips
- 1 avocado, thinly sliced
- 1/2 cucumber, seeded and cut into strips
Fresh Pickled Ginger
- 1/2 cup ginger, thinly sliced
- 1 teaspoon maple syrup
- 1 teaspoon lemon juice
- 1 tablespoon beet, finely grated
- 1 tablespoon water
- Wash 1 cup rice and bring to boil with 2 1/4 cups water, reduce heat on lowest and simmer for about 45 minutes until water is absorbed. Turn off heat and allow to sit for 15 minutes.
- Combine lemon juice, sugar, black sesame seeds and salt.
- Add to rice, stir well and set aside to marinate for 5 minutes.
- On a bamboo sushi mat, place a sheet of nori with the shiny-side down. Spread rice over nori sheets, leaving a 1/2 inch clear space at the top and bottom.
- Arrange red bell pepper, yellow and orange peppers in an even strip horizontally starting from the side nearest you.
- Arrange cucumber alongside bell peppers, then arrange avocado slices on top.
- Holding the mat and the edge of the nori sheet nearest to you, roll into a cylinder. Use the mat as your guide, roll tightly so that it sticks together and encloses the filling tightly.
- Transfer roll seam side down onto a cutting board, use a wet knife to cut each roll into six pieces and stand them into a serving platter.
- Garnish with fresh pickled ginger and serve with Ponzu sauce.
Fresh Pickled Ginger
- Thinly slice ginger with potato peeler and set into a bowl. Add lemon juice and maple syrup.
- Mix grated beet plus water, then strain and add to ginger. Set aside until ready to serve.
- Combine all the above ingredients into a bowl and stir to marinate.