Vegan Sushi

Photo by Nicole_Pryce

  • Prep Time


  • Total Time


  • Servings



  • Sushi rolling mat (if you dont have one a cloth napkin will work too, just not as well)

  • 4

    cups of sushi rice

  • rice vinegar

  • 3

    carrots, cut into matchsticks

  • 2

    celery stalks cut into matchsticks

  • 6

    big button mushrooms cut into small strips

  • 3

    avocados cut into small strips

  • 16

    pieces of asparagus with the bottom (non flowery) ends cut off

  • 16

    sheets of nori

  • sesame oil

  • garlic powder

  • 1

    c. vegenaise

  • hot sauce(we prefer hot cock)

  • Braggs (soy sauce)


Take 5 cups of water, 5 T. of rice vinegar, and 1 T. sugar and get it boiling, really boiling, once it starts boiling add the sushi rice, keep it boiling on high for 2-3 minutes, stiring often. Next, turn the head down to the lowest setting (if your stove is electric take it off of the heat until it cools down) put a lid on your rice and let it simmer on low for 10-15 minutes, stirring occasionally. When most of the water is evaporated pull from head, and let the rice sit for 15-20 minutes with the lid on. While the rice is cooking is usually when I chop up all of the veggies. When the rice is done, spread it out in a non metal pan for it to cool, its easier to work with when it cools down!


Facebook Conversations