Go Back
Easy Vegetarian Sushi

Easy Vegetarian Sushi Recipe

This vegetarian variation of sushi is packed with avocado and cucumber and is my favorite go to recipe. It's quick, easy and always a winner. The hardest part is trying to get the sticky rice off of your fingers while assembling!
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Japanese
Servings 6 rolls
Calories 224 kcal

Ingredients
  

Sticky Sushi Rice

  • 2 cups sushi rice
  • cups water
  • 5 tablespoons rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt

Vegetarian Sushi

  • 1 pot prepared sticky sushi rice
  • 6 nori sheets
  • 3 avocados thinly sliced
  • 2 cucumbers peeled and cut into matchsticks or julienned
  • pickled ginger for serving
  • soy sauce for serving
  • wasabi ginger aioli optional
  • sesame seeds garnish

Wasabi Ginger Aioli

  • 1 tbsp wasabi paste
  • ¼ - ½ cup mayo
  • ¼ tsp ground ginger or 1 tsp raw ginger, peeled
  • 1 tbsp soy sauce

Instructions
 

Sticky Sushi Rice

  • Add the sushi rice to a pot or strainer and rinse until water runs clear.
  • Add the water to the sushi rice and bring to a boil. One boiling reduce heat to low and simmer, covered for 15-20 minutes.
  • While the rice is cooking add the rice vinegar, sugar and salt to a small bowl and mix until everything is dissolved.
  • When the rice is done, add the sticky rice vinegar. Fluff to incorporate and set aside.

Vegetarian Sushi

  • Slice the avocado thin. Peel and julienne the cucumber (or matchstick slices).
  • Lay your mis en place out in front of you: cutting board, sharp knife, serving plate, nori sheets, prepared sushi rice, avocado, cucumber and a small bow of water.
  • Place a nori sheet down on the cutting board and dab a little water over it with your fingertips to make it more pliable, especially around the edges.
  • Start by adding ¼ cup sushi rice over the nori. Spread thin and leave about ½ inch free from rice on all sides. Dip your fingers in the water to release any sticky rice from your fingers before proceeding to the next step.
  • Add a few slices of avocado and cucumber to the lower quarter of the nori, closest to you.
  • Start rolling up, slow and steady. Keep it tight but be mindful of tears. Nori can be fragile.
  • Once the roll is finished you may want to use a little extra water to seal the ends.
  • Slice the roll into ½-1 inch rounds.
  • Serve with wasabi ginger aioli (optional), pickled ginger, sesame seeds and soy sauce.

Wasabi Ginger Aioli

  • Grab a blender or food processor, add all of the ingredients and blend until everything is fully incorporated.
Keyword sushi, vegetarian