If you’ve always wanted to make your own sushi, then you are soy lucky today! While it may seem intimidating, with a little practice, you will be rolling your way to a full belly and happy heart. My favorite fillings are sweet potato, avocado, and beets. What are yours?

For the rice

1 cup sushi rice or uncooked short-grain white rice

2 tablespoons rice vinegar

1 tablespoon sugar

1 teaspoon sea salt

For the rolls

4 nori sheets

Raw veggies, cut into matchsticks (Persian cucumbers, carrots, green onions, peppers, sprouts asparagus, mushrooms, radish, purple cabbage) or rough mash (avocado)

Other fillings include marinated sweet potatoes, beets, tempura veggies, crispy tofu, or pickled veggies

Sesame seeds, for sprinkling

Dips – tamari, soy sauce, pickled ginger, vegan mayo and sriracha, and/or wasabi


1 Cook the rice according to the directions on the package. Mix the cooked rice with the vinegar, sugar, and salt. Set aside

2 To assemble the rolls, place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet. At the bottom of the rice, place a row of veggies

3 Use the bamboo mat to tuck and roll the nori. Once rolled, use the bamboo mat to gently press and shape the roll

4 Take the roll off the mat and use a sharp knife to cut the sushi. Wipe the knife clean with a damp towel between cuts 5 Sprinkle with sesame seeds and serve with soy sauce, pickled ginger, wasabi, and vegan spicy mayo

Tags: Vegan, Asian, Healthy

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