Ingredients
Directions
Make the rice: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir.
Add the rice and sesame seeds. Mix well and set aside.
Gather your nori roll ingredients: Lay a tea towel or clean kitchen towel on top of a clean working surface and place all of the ingredients around the towel so you can easily grab them while making the rolls (this includes the rice, nori sheets, cucumber, carrot, red pepper, lettuce, and avocado).
With clean hands, place a nori sheet lengthwise on the tea towel with the shiny side down. Fill a shallow bowl with cool water and wet your hands (this prevents the rice from sticking to your hands). Take a handful of rice and place it in the center of the nori sheet. Spread evenly, leaving a ¾-inch strip of the nori sheet uncovered on the top.
Place thin strips of lettuce, cucumber, carrot, red pepper, and avocado in a line on the near edge of the nori sheet. Make sure not to overfill the nori.
Tuck your thumbs underneath the tea towel and hold the ingredients with your fingers. Then roll the tea towel and the nori sheet towards your fingers with slight pressure. Make sure that the ingredients are fully covered with the rice and the nori sheet. Roll slowly to ensure that the sushi is rolled evenly.
Place the sushi roll on a cutting board and carefully cut it into 1–1 ½-inch pieces. You should get 6 rolls per rolled nori sheet. To facilitate cutting, you can place the knife under cold water before and after cutting each piece.
Sprinkle the vegan sushi rolls with additional sesame seeds and serve with soy sauce or coconut aminos. Add wasabi and pickled ginger if you like a little spice!
Chef's Notes
Substitutions
Substitute any vegetables you’d like for the vegetables listed in the recipe. Just make sure they’re thinly sliced so that they don’t overcrowd your nori roll and make rolling impossible!
Use quinoa or millet in place of rice. They both stick together well.
Sugar-free
Omit the maple syrup.
Where to find nori sheets, wasabi and pickled ginger
Typically you’ll find these items in the ethnic food section of your grocery store. The wasabi and pickled ginger are not necessary ingredients in this recipe, but a fun addition if you enjoy them!
If your rice isn’t sticky
It’s important to use short-grain rice for this as long-grain rice will not stick together.
If your rice was made several days before making the rolls, it’s possible that it may have dried out. It’s best if the rice is made the day before or the same day you plan to make the rolls.
Add more tasty ingredients
Add herbs like cilantro, chives, or basil either inside or on top.
Sprinkle nutritional yeast inside the roll or on top.
Add pickled veggies to the inside of the roll.
Spread Easy Vegan Mayo on the nori roll before adding the rice.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
Ingredients
Directions
Make the rice: In a medium bowl, add the tamari, rice vinegar, and maple syrup, if using. Stir.
Add the rice and sesame seeds. Mix well and set aside.
Gather your nori roll ingredients: Lay a tea towel or clean kitchen towel on top of a clean working surface and place all of the ingredients around the towel so you can easily grab them while making the rolls (this includes the rice, nori sheets, cucumber, carrot, red pepper, lettuce, and avocado).
With clean hands, place a nori sheet lengthwise on the tea towel with the shiny side down. Fill a shallow bowl with cool water and wet your hands (this prevents the rice from sticking to your hands). Take a handful of rice and place it in the center of the nori sheet. Spread evenly, leaving a ¾-inch strip of the nori sheet uncovered on the top.
Place thin strips of lettuce, cucumber, carrot, red pepper, and avocado in a line on the near edge of the nori sheet. Make sure not to overfill the nori.
Tuck your thumbs underneath the tea towel and hold the ingredients with your fingers. Then roll the tea towel and the nori sheet towards your fingers with slight pressure. Make sure that the ingredients are fully covered with the rice and the nori sheet. Roll slowly to ensure that the sushi is rolled evenly.
Place the sushi roll on a cutting board and carefully cut it into 1–1 ½-inch pieces. You should get 6 rolls per rolled nori sheet. To facilitate cutting, you can place the knife under cold water before and after cutting each piece.
Sprinkle the vegan sushi rolls with additional sesame seeds and serve with soy sauce or coconut aminos. Add wasabi and pickled ginger if you like a little spice!