I am in love with vegan sushi. I’ll go to Wegmans multiple times a week and drop about $6 each time on a lovely avocado roll. It really hurts the small budget I have for food made outside of the home. Ultimately, to keep up with my healthy sushi habit, we decided to make our own to save money and to play around with the ingredients. We chose to incorporate avocado, mushrooms, cucumber, and carrot. In the end, we made 11 rolls. For the ingredients that we used, we spent $6.50 for 11 rolls. It is simply baffling to be able to make more than 10 times the sushi for the same price as one Wegmans roll.
(makes 11 rolls)
- 2 cup short grain sushi rice
- 4 cup water
- 6 Tbsp rice wine vinegar
- 3 tsp white sugar
- 1 Tbsp salt
(Feel free to substitute any of the vegetables for your favorites!)
- 6 sheets of nori
- ½ seedless cucumber cut into thin strips
- ½ an avocado cut into thin strips
- 6 baby carrots cut into thin strips
- 1 cup of mushrooms cut into thin strips
Spicy Mayo Sauce
- 1 cup vegan mayonnaise
- 1 Tbsp sriracha
- 1 tsp paprika
- a pinch of salt
- a pinch of garlic powder
- Rinse the sushi rice under water until the water turns clear.
- Put the 2 cups rinsed rice in a pot with 4 cups of water and turn the heat on high with a lid. When the mixture starts to boil, turn the heat down to low. Cook for approximately 15 minutes or until all the water has evaporated.
- In another small sauce pan heat up the rice wine vinegar, white sugar, and salt. Whisk until the salt and sugar have dissolved into the vinegar and the crystals aren’t visible anymore. Once that is finished, put it in the fridge to cool.
- Once your rice is ready, mix your sauce into the rice with a spatula or wooden spoon. It will look like a lot of liquid but the rice will absorb it quickly. Don’t over mix as you don’t want the rice to become mushy. After that is done, put your rice in the fridge to cool for about 15-20 minutes.
- Get all your veggies sliced up and ready to roll up. The smaller and thinner the better.
- Get a small bowl of water ready so the rice doesn’t stick to your fingers.
- Cut your nori sheets in half to make 2 horizontal strips.
- To roll your sushi you’re going to need plastic wrap (or a bamboo sheet if you have it) and a thick towel. Place your plastic wrap on top of the towel and then the nori on top of the plastic wrap. Dip your fingers into the water bowl and spread a thin layer of rice over 90% of the nori. You want to leave the top 10-20% rice free so that the roll will seal correctly. Then place whatever veggies you are using right along the bottom edge of the nori. Use the plastic wrap to help you roll the veggies into the sushi roll. It helps to add a bit of water to the end of the nori where there is no rice. Once it’s rolled up, use the plastic wrap and towel to press it together firmly.
- Let stand for a few minutes and then slice into sushi sized pieces. I found it easier to use an extremely sharp knife with a sawing motion instead of chopping. Let the knife do the work so you don’t tear your delicate sushi rolls!
- Once they are all cut you can move them over to a plate and serve immediately or cool them for a short period to allow firming.
- Serve them with soy sauce, ginger, and wasabi. If you’re interested in a spicy mayo recipe then keep on reading!
- Mix Vegan mayo, Sriracha, salt, garlic powder, and paprika in a bowl thoroughly.
- Move the mixture into a small zip lock bag and trim off the corner.
- Use the zip lock bag to pipe some spicy mayo on top of your sushi.
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