8 Exciting Recipes For Vegetarian Sushi

Many people think sushi means raw fish but they are probably oblivion of the fact that some of the traditional maki rolls served in Japan include cucumber and avocado. Think cucumber maki for example. The importance of vegetables and fruits in sushi can be understood from the fact that a renowned chef once said that a good sushi restaurant should smell of cucumber and watermelons, not fish.

There are several sushi traditionalists who despite being a fan of raw fish, love indulging in vegetarian sushi every now and then. Veg sushi is not only lighter, but they also do not contain any risks of foodborne diseases or mercury ingestion, so you can eat as much as you like.

Just like salmon and tuna sushi are popular among those who like eating raw fish, the vegetarians enjoy their share of cucumber rolls, mushroom nigiri, mango, and avocado uramaki. There’s a wide assortment of vegetables and fruits that can be used in making different types of sushi.

Recipes For Vegetarian Sushi

I have many friends who were ardent fans of sushi containing raw fish and exotic seafood delicacies but once they tried vegetable rolls made by me, they swore to enjoy the green options once in a while. In this post, I have brought some of the aesthetically pleasing and tasty sushi rolls made of unique vegetables and fruits.

Whether you are a pure vegan or a fish lover who also enjoys treating yourself with sushi made of fresh veggies and fruits, here are a few recipes you can try to make vegetarian sushi for family and friends.

#1. Vegetable Sushi With Plum Tomato And Red Onion

If you hadn’t imagined using onion and tomato in your sushi, here’s your chance. If your garden has been giving you a lot of plum tomato, here is a good way to put them to use and enjoy a mouthwatering delicacy.

What you will need:

• 2 cups of seasoned sushi rice
• Nori sheets (seaweed)
• Toasted sesame seeds, for sprinkling
• 1 Japanese cucumber
• 1 ripe but firm avocado
• 1 plum tomato, seed removed
• 1 small red onion
• Asparagus spears, blanched
• Wasabi paste
• 1 romaine lettuce heart

Instructions:

Start the process by cooking sushi rice at least 30 minutes before you plan to make sushi. I have created an article that contains step-by-step instructions on how to cook and season sushi rice.

While the rice cools, you can prepare the vegetable fillings. Peel the cucumber and cut it into small matchstick size. Also make thin slices of avocado, tomato, and red onion.

Cover the bamboo mat with a plastic cling film and keep a nori sheet over the covered mat, rough side facing upwards.

Moisten your hands, take half a cup of seasoned sushi rice and spread it over the nori sheet. Sprinkle the toasted sesame seeds over it.

Flip the nori sheet and on the other side, spread a little bit of wasabi paste along the line where you will add the fillings.

Start arranging the fillings on the rough side of the nori sheet. First place the cucumbers, then avocado, tomato, onion, and asparagus.

Put your hands under the bamboo mat and start rolling, tucking in the vegetables as you go to make a compact sushi roll.

When you reach the other end, seal the edges with a few drops of water. Take a sharp sushi knife like this and cut the roll into 6-8 pieces. Serve with pickled ginger and wasabi.

#2. Rainbow Vegetarian Maki Sushi

The price of sushi at the restaurant or your nearest takeaway center is always high. While the ingredients may not be costly in vegetarian sushi, it is nevertheless a laborious process. You can now beat that price and make your own irresistibly beautiful and delicious maki sushi at home.

What you will need:

• 2 cups of seasoned sushi rice
• 4 nori sheets (seaweed)
• 1 ripe but firm avocado
• 1 ripe but firm mango
• 1 small cucumber
• 1 cup carrot shreds
• 1 yellow bell pepper
• 1 Strawberry
• Black and white sesame seeds, optional

Instructions

Cook the sushi rice using shinmai variety of short-grain Japanese rice. Season it with vinegar, salt, and sugar.

While the rice cools, slice the avocado into thin slices. Peel the cucumber, remove seeds and slice thinly. Also, cut carrot and bell pepper into thin pieces.

Cut the mango into thin but wide strips to be used as toppings. Also, cut the strawberry in the same size. You may use avocado both in the fillings (thin slices) and as toppings (wide slices)

Now cover the bamboo mat with a cling film and keep the Nori sheet over it, rough side facing up. Moisten your fingers and take a medium ball size of sushi rice and spread it evenly over the seaweed.

Sprinkle black and white sesame seeds over the sushi rice and flip over the seaweed. On the Nori side, add cucumber, avocado, carrots, and yellow bell pepper.

Place your thumbs below the nori sheet and start rolling the bamboo mat. Apply gentle pressure as you roll to ensure the fillings stay inside.

Remove the mat and now arrange the toppings over the sushi rice, mango, strawberry and then avocado, or any other seasonal vegetable or fruit of your choice.

Hug the sushi roll with the plastic-covered seaweed one more time to ensure that they stay in shape. Take a sharp sushi knife and cut the roll into 6-8 pieces with the cling film on. Serve with pickled ginger, wasabi, and soy sauce.

#3. Veggie Roll With Quinoa Sticky Rice

In this easy recipe of vegetarian sushi, I have added quinoa to sushi rice to enhance the texture and overall health benefits. This is an amazing dish that takes less time to prepare and you can make with ease to impress your guests on dinner.

What you will need:

• Half cup uncooked sushi rice
• Half cup dry quinoa
• 2 cups of water
• 2 tablespoon rice vinegar
• 1/8-1/4 teaspoon sugar
• 1/8-1/4 teaspoon salt
• Nori sheets (seaweed)
• Asparagus spears (blanched)
• Half Japanese or English cucumber
• 1-2 baby carrots
• Half Yellow bell pepper
• 4-8 Scallions or green onions
• Broccoli/ Clover Sprouts
• Toasted sesame seeds or chia seeds

Instructions

Rinse the quinoa, drain all water and fry in a small pot on medium heat until it leaves a nutty flavor. Now, add two cups of water to the pot and add washed rice to it. Bring water to boil at the highest setting. Reduce heat and simmer for 20 minutes. When the quinoa and rice are well-cooked and fluffy, season with vinegar, sugar, and salt.

Prepare the fillings by removing seeds from asparagus and blanch it for a few minutes in boiling water to soften the texture. Julienne the carrots into small matchstick size. Also, cut the cucumber and bell pepper into thin strips. Take as many strips of green onions and sprouts as you would like to add.

Put the bamboo mat in a zip lock bag and keep it on the kitchen table. Place a nori sheet over it, rough side up. Take a large spoon full of seasoned rice and spread evenly on the nori sheet, leaving a one-inch gap on the top end.

Towards the middle of the nori sheet, close to your side, add the fillings one after another. Now lift one end of the bamboo mat from your side and start rolling. Tuck the fillings as you roll to get a compact shape.

When you reach the other side of the sushi roll, seal the edges by moistening the nori sheet slightly. Cut the roll into 6-8 pieces with the help of a sharp knife. Sprinkle the sesame seeds over the sushi slices and serve with wasabi and soy sauce.

#4. Delectable Grilled Eggplant Sushi

When there are a lot of luscious eggplants lying in the refrigerator and you want to put them to best use, why not make some tasty eggplant sushi. You can grill/ roasted the eggplant with seasonings to make them tender from the inside.

What you will need:

• 2 cups of seasoned sushi rice
• 2 tbsp sesame seeds
• 1½ tsp toasted sesame oil
• 1 tbsp maple syrup
• 4 tsp rice vinegar
• 2 tbsp tamari (gluten-free soy sauce)
• ½ tsp spicy chili sauce
• 2 small eggplants
• 1 oz baby spinach leaves
• 1 carrot, peeled and julienned
• 1 Japanese cucumber, julienned

Instructions

Follow the instructions given in my article to cook sushi rice in a cooker or pot. It should have a fluffy yet slightly sticky texture to stay together.

Prepare the eggplant marinade by mixing tamari, sesame oil, rice vinegar, maple syrup, and chili sauce in a shallow bowl. Crush toasted sesame seeds to the marinade and keep aside.

Wash the eggplants. Take a sharp sushi knife and slice the vegetable into 0.5-inch slices lengthwise. Sprinkle salt on both sides of the sliced eggplant and set aside for about an hour to remove any bitterness.

Rinse off the salt and pat dry the eggplant slices. Place a griddle pan on the stove on medium flame. When the pan heats, brush it slightly with some oil and put the eggplant slices on it.

Let the eggplant cook evenly on both sides. When it gets charred slightly, let it cook for another 5 minutes to soften the texture.

Remove from heat, and let the eggplant slices cool down. Cut the slices into equal long strips and coat with the marinade prepared earlier.

Now put the bamboo mat on the kitchen table and cover with a plastic sheet. Keep the seaweed over the covered bamboo mat, rough side up.

Take a medium ball of seasoned sushi rice and spread it evenly on the nori sheet, leaving a one-inch margin on the top end, away from you.

Now, add the fillings (fresh baby spinach strips, cucumber, carrot, and eggplant) in a line towards your end. Lift the bamboo mat from your end and start rolling.

Apply gentle pressure as you roll to give a compact cylindrical shape to your sushi. When you reach the other end of the sushi roll, add a few drops of water to moisten the edges and seal them.

Take a sharp sushi knife and cut the roll into 6-8 equal pieces. Serve with pickled ginger, soy sauce, and wasabi.

#5. Roasted Sweet Potato Sushi Roll

Sushi is one of the easiest and delicious snacks you can make at home with readily available items. You just need some practice with making perfect sushi rice and learn some rolling skills or use of the sushi-making kits available on Amazon. Here’s an easy recipe for vegetarian sushi using sweet potato.

What you will need:

• 2 cups of cooked and seasoned sushi rice
• 1 tablespoon vegetable oil
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 1 large sweet potato
• Nori sheets (seaweed)
• 2 scallions(green onions)
• toasted sesame seeds
• Wasabi
• Pickled ginger
• Soy sauce

Instructions:

Cook sushi rice in a cooker or pot, and when it cools down slightly, season the rice with vinegar, sugar, and salt.

Preheat the oven to 375° and then line a baking sheet with parchment. Meanwhile, take a small bowl and mix sesame oil, maple syrup, and vegetable oil.

Peel the sweet potato and cut into strips (lengthwise) of about ½ inch thickness. Rub the potato strips with the oil and maple syrup, set aside. Toss to coat each strip and place them on the baking dish.

Bake for 25 minutes or until the potatoes turn soft. Take them out and allow some time to cool before you start rolling the sushi.

Put the bamboo mat on the kitchen table and cover it with a cling film. Moisten your hands and take a medium ball of seasoned rice. Spread the rice evenly over the nori sheet.

Arrange the sweet potato strips in a straight line along the width of seaweed, an inch away from your side. Put a few scallion slices next to the potato strips.

Lift the bamboo mat from your end and start rolling tightly over the fillings to make a compact cylindrical shape.

When you reach the other end of the nori sheet, moisten the edges and seal the roll. Use a sharp sushi knife to cut the sushi roll into 6-8 pieces. Serve with pickled ginger, wasabi, and soy sauce.

#6. Vegan Sushi With Grilled Tofu, Mango, And Avocado

If you are a vegan eater, here’s a recipe that can make your mouth water and earn appreciation from vegan guests too. You can either air-fry the tofu or grill it both sides to enhance the taste.

What you will need:

• 2 cups of seasoned sushi rice
• 1/4 block of extra-firm tofu, sliced
• 1 tablespoon low-sodium soy sauce
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• Sriracha sauce to taste
• Nori sheets
• Half avocado, sliced into thin pieces
• Ripe but firm mango, sliced
• 1 green onion (green parts only), finely chopped
• 2 tablespoons pickled ginger
• 2 tablespoons panko breadcrumbs

Instructions:

Take a bowl and mix soy sauce, garlic, ginger, soy sauce, and sriracha sauce. Add the tofu slices and toss them gently to coat each slice with the marinade. Grill the tofu slices on both sides.

Prepare sushi rice using short-grain Japanese rice in a cooker or pot, and then season it with vinegar, sugar, and salt.

Place the bamboo mat covered in a zip lock bag on a plain working surface. Put the nori sheet on the bamboo mat, rough side facing upwards.

Take half a cup of seasoned rice and spread it evenly on the seaweed, leaving a one-inch gap on the top side.

Leave about half inch from your end and arrange the fillings over the sushi rice. Sprinkle the panko breadcrumbs over the ingredients.

Lift the bamboo mat from your end and start rolling the Nori tightly to keep the fillings intact. Apply gentle pressure as you roll to get a compact shape.

When you reach the other end of the sushi roll, dampen the edges of nori and seal securely. Take a sharp sushi knife and cut into 6-8 slices.

#7. Pink Vegetarian Sushi Roll

Would you like to add a bit of color to your sushi rice filling? Here’s a delicious vegetarian sushi recipe that involves colored rice and tasty fillings.

What you will need:

• 1 cup uncooked sushi rice
• 1 teaspoon beet powder
• 1 tbsp sweetener (coconut sugar)
• salt
• Nori sheets
• Half Japanese cucumber
• Half avocado (ripe but firm)
• Yellow bell pepper
• 1 tbsp black sesame seeds
• Wasabi
• Soy sauce
• Pickled ginger

Instructions

Cook short-grain rice in a pot tor cooker according to the instructions mentioned in my article. Allow the rice to cool slightly.

Meanwhile, take a bowl and whisk in vinegar, coconut sugar, salt, and beet powder. Drizzle the mixture over the cooked rice and mix evenly with the help of a wooden spatula.

Now take a sharp Japanese knife and cut the veggies into thin but equal-sized strips. Also, cut the nori sheet into half size.

Place the bamboo mat on the kitchen table and cover it with a plastic cling film. Put a half sheet of nori on the bamboo mat, shiny side facing down.

Moisten your hands and take a medium ball of seasoned sushi rice. Spread it over the nori sheet evenly, pressing gently to ensure that the rice sticks to the sheet.

Arrange the fillings in a line over the sushi rice layer, towards your side. Lift the bamboo mat from your end and start rolling to make a tight roll. Press gently to ensure that the fillings stay together.

Use a sharp knife to cut the sushi roll into 6-8 equal pieces. Sprinkle sesame seeds over the sushi pieces and serve with soy sauce, pickled ginger, and wasabi.

#8. Coconut Tempura Sushi

Tempuras are not just for the fish and seafood lovers. If you are a vegetarian, you can still enjoy a plethora of vegetable tempura in your sushi rolls.

What you will need:

• 4 oz firm tofu
• 1/2 cup flour
• 1/2 cup cornstarch
• 1/4 tsp salt
• 1 cup cold carbonated water
• Ice cubes
• 4 tablespoons unsweetened shaved coconut
• 4 tablespoons panko breadcrumbs
• Vegetable oil for frying
• 1/2 cup finely sliced cabbage
• 1/2 of a finely sliced carrot
• 1 green onion (chopped lengthwise)
• Half avocado thinly sliced

Instructions

Prepare sushi rice as per instructions on the packet or refer to my guide on how to cook sushi rice in a cooker or pot. Season rice with vinegar, sugar, and salt.

Use a sharp knife to cut tofu into thin strips, press them in paper towels to remove excess moisture. In a shallow bowl, mix cornstarch, flour, salt, and carbonated water. Stir until evenly mixed and then add ice cubes, breadcrumbs, and coconut.

Heat vegetable oil in a large frying pan up to 350 degrees F. Dust the tofu strips with cornstarch and coat in the coconut batter. Transfer to the hot oil and fry until they turn golden brown on all sides. Set aside.

Place the bamboo mat on a plain surface and cover it with a plastic cling film. Keep the nori sheet on the mat, rough side facing up.

Take half a cup of seasoned sushi rice and spread it evenly over the seaweed, leaving a one-inch gap on the top end, the side away from you.

Keep the coconut tofu tempura over the sushi rice, towards your side and arrange the other fillings, carrot, cabbage, green onion, and avocado next to the tofu.

Lift the bamboo mat from your end and start rolling, tucking the fillings inside so that they do not fall apart. When you reach the end, seal the edges with a few drops of water.

Now, moisten the blades of a sushi knife and cut the sushi roll into 6-8 equal pieces. Serve with soy sauce, wasabi, and pickled ginger.

5 Advantages Of Choosing Vegetarian Sushi

1. By choosing to do veggies instead of raw fish and seafood, you make a small contribution at conserving the ocean life. There are many areas that are subject to overfishing in order to cater to the demand for sushi eaters.
2. If you are in a new city and don’t have much idea about the reputation of local sushi restaurants, you can safely order a veggie roll without worrying about the source of raw fish, handling or quality issues.
3. Another advantage of vegetarian sushi is that they are easy to prepare at home. You don’t have to worry about finding sushi-grade fish from a trusted fishmonger. You also don’t have to worry about storing raw fish at home or following the safety rules while preparing sushi at home.
4. If you are throwing a sushi party at home, try to include lots of fresh fruits and veggies. They not only taste great but you don’t have to worry about them staying out at room temperature for too long. You can also safely eat the leftovers the next morning.
5. With vegetarian sushi, you can let your imagination run wild and be creative with your choice of fillings and toppings. You may use the obvious options like avocado, asparagus, scallions, carrots, bell peppers, cucumber, and mango, or go with the more traditional variations like daikon radish, kanyapo, and other types of pickled vegetables.