Best 6 Vegetarian Sushi Recipes

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Venture into the world of plant-based culinary delights with our enticing vegetarian sushi recipes. Embark on a gastronomic journey where creativity meets sustainability. Discover the art of crafting delectable sushi rolls, nigiri, and temaki bursting with vibrant colors, textures, and flavors. From classic cucumber and avocado rolls to innovative sweet potato tempura and roasted red pepper sushi, our comprehensive guide caters to every palate. Dive into a symphony of flavors with our tantalizing recipes, designed to inspire your inner sushi chef and transform your meals into extraordinary culinary experiences.

**Recipes Included:**

1. **Classic Cucumber and Avocado Rolls:** Experience the simplicity and freshness of this timeless sushi combination. Crisp cucumbers, creamy avocado, and a touch of wasabi create a harmonious balance of flavors, wrapped in perfectly seasoned sushi rice and nori seaweed.

2. **Sweet Potato Tempura Rolls:** Embark on a culinary adventure with these tempura-fried sweet potato rolls. The combination of crispy sweet potato, creamy avocado, and tangy pickled ginger creates a symphony of flavors and textures.

3. **Roasted Red Pepper Sushi:** Indulge in the vibrant colors and smoky flavors of roasted red pepper sushi. Marinated roasted red peppers, crisp cucumber, and a touch of spicy mayo come together in this visually stunning and delectable roll.

4. **Creamy Avocado Nigiri:** Experience the velvety texture and rich flavor of avocado nigiri. Slices of ripe avocado atop perfectly seasoned sushi rice, brushed with a hint of soy sauce, create a simple yet satisfying dish.

5. **Crispy Tofu Temaki:** Discover the delightful crunch of crispy tofu temaki. Seasoned tofu, wrapped in nori seaweed and filled with a medley of fresh vegetables, offers a satisfying and healthy snack or appetizer.

6. **Zucchini and Carrot Temaki:** Embark on a colorful journey with zucchini and carrot temaki. Thinly sliced zucchini and carrots, paired with a tangy sesame dressing, offer a refreshing and vibrant handheld treat.

7. **Rainbow Veggie Rolls:** Immerse yourself in the beauty and flavors of rainbow veggie rolls. An array of colorful vegetables, including bell peppers, carrots, cucumber, and avocado, come together in this visually stunning and nutritious roll.

8. **Edamame and Avocado Salad:** Enjoy a refreshing and healthy side dish with edamame and avocado salad. Succulent edamame, creamy avocado, and a light dressing create a vibrant and flavorful salad that complements any sushi meal.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE VEGETARIAN SUSHI ROLLS



Homemade Vegetarian Sushi Rolls image

Cool, light-tasting strips of cucumber are rolled around crunchy veggies, creamy avocado, and a sheet of nori in this quick and simple homemade vegetarian sushi roll recipe.

Provided by Miki Mitchell

Categories     World Cuisine Recipes     Asian

Time 15m

Yield 1

Number Of Ingredients 5

¼ small cucumber, peeled
1 sheet nori (dry seaweed)
1 small carrot, peeled and thinly sliced
¼ small red bell pepper, thinly sliced
6 thin slices avocado

Steps:

  • Slice cucumber into wide, flat pieces and blot with a paper towel to dry.
  • Lay cucumber slices flat on a work surface, slightly overlapping each piece. Place nori sheet on top and arrange bell pepper and carrot slices along the edge that is closest to you. Gently roll the sushi, slice into 6 pieces, and top with avocado slices.

Nutrition Facts : Calories 272 calories, Carbohydrate 19.8 g, Fat 22.2 g, Fiber 12.1 g, Protein 4 g, SaturatedFat 3.2 g, Sodium 47.9 mg, Sugar 4.1 g

VEGETARIAN SUSHI



Vegetarian Sushi image

My family has never really warmed to traditional sushi, so we created our own western spin. Truthfully the vegetables are fairly interchangeable, just go with what you like. Also it's easy to add nori (seaweed) if you enjoy it.

Provided by greet

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 4

Number Of Ingredients 11

1 ½ cups uncooked short-grain white rice
1 ½ cups water
⅓ cup red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
½ avocado - peeled, pitted, and thinly sliced
1 teaspoon lemon juice
¼ cup sesame seeds, or as needed
½ cucumber - peeled, seeded, and cut into matchsticks
½ green bell pepper, seeded and cut into matchsticks
½ zucchini, cut into matchsticks

Steps:

  • Place rice and water in a saucepan over high heat, bring to a boil, and reduce heat to very low. Cover with a tight-fitting lid and simmer rice until water is absorbed, about 15 minutes. Remove rice from heat and allow to stand covered for 10 minutes.
  • Mix red wine vinegar, sugar, and salt in a bowl until sugar has dissolved. Fluff rice with a fork and transfer into a large bowl; pour vinegar mixture into the rice and stir to coat rice. Spread rice out onto a large piece of parchment paper and fan the rice until cool. Cover rice with damp paper towels.
  • Sprinkle avocado slices with lemon juice in a bowl.
  • Spread a thin layer of sesame seeds onto a sushi mat. Pick up about half a cup of cooled rice and place onto sushi mat in an even layer. Place 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice.
  • Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with remaining ingredients to made 4 rolls. Place rolls on a serving plate, slice into 6 or 8 pieces per roll, and cover with damp paper towels until serving time.

Nutrition Facts : Calories 385 calories, Carbohydrate 69.7 g, Fat 8.6 g, Fiber 5.4 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 590.2 mg, Sugar 3.9 g

VEGETARIAN CALIFORNIA ROLLS (SUSHI)



Vegetarian California Rolls (Sushi) image

I found that these are one of the few foreign foods even French people will love ; ) They are really easy to make - trust me I'm a lazy cook! - and deceptively impressive when done!! Great for brown bagging too!

Provided by milkamaiden

Categories     Lunch/Snacks

Time 30m

Yield 40-50 pieces, 6-8 serving(s)

Number Of Ingredients 12

1 (10 sheet) package nori (roasted seaweed)
4 cups sushi rice
japanese rice wine vinegar
4 -6 tablespoons sugar
1 cucumber, cut into thin strips lengthwise
2 -3 carrots, cut into thin strips lengthwise steamed
1 -2 avocado, sliced thinly lengthwise
1 bunch green onion, cut into thin strips lengthwise
prepared wasabi paste (use sparingly it's really hot!)
prepared plum sauce
prepared pickled ginger
soy sauce

Steps:

  • Prepare the sushi rice according to package instructions (I use a rice cooker - fool proof).
  • Prepare your veggies while the rice is cooking.
  • Once the rice is done put it in a bowl and season to taste with rice vinegar and sugar - the mixture should be pleasantly sweet and sour. Spread up the edges of the bowl to cool for a couple of minutes.
  • Lay down a nori sheet on a rolling mat. Using a spoon dipped in water spread the rice (min. 1/2 in / 1.5 cm thick) on the nori leaving a strip of about 2 in / 5cm at the far side of the sheet facing away from you.
  • Use a teaspoon to spread some plum sauce down the middle of the rice. Top with 1-2 slices of cucumber, carrots, avocado and green onion each depending on size of the veggies you cut (they need to spread all along the middle of the rice from end to end).
  • Using your mat roll up the nori pressing down with your hands as you roll to keep the roll firm.
  • Set the rolls on a plate with the bare strip of nori facing down. The moisture from the rice will seal the rolls. Let sit to firm up.
  • Using a sharp knife cut the ends of the rolls and eat immediately ; )
  • Cut the rest of the rolls into neat bite sized pieces and serve with the wasabi and pickled ginger and soy sauce for dipping - you may want to let your guests decide on how much wasabi to use, especially if they are French : ).

TOFU MAKI (VEGETARIAN SUSHI)



Tofu Maki (Vegetarian Sushi) image

Vegetarian sushi. It's heart healthy, fun to make and tasty too! For a little extra flavor, use marinated baked tofu instead of plain. Either way, have a little soy sauce on hand for dipping... or indulge with tasty plum sauce or hoisin sauce... it's up to you!

Provided by rsarahl

Categories     Lunch/Snacks

Time 1h

Yield 48 pieces, 6 serving(s)

Number Of Ingredients 7

6 sheets nori
4 1/2 cups cooked sushi rice
1 lb extra firm tofu, drained
2 carrots, cut into 12 thin strips
1 1/2 medium avocados, cut into 12 one-quarter inch thick slices
6 green onion tops, about 7 inches in length
1 cucumber, peeled, halved lengthwise, seeded, and cut into 12 thin strips (7-inch)

Steps:

  • Drain the tofu and slice in half width wise and then slice each half in half so you have 4 short pieces.
  • Holding your knife parallel to the cutting service, slice the tofu blocks in half.
  • Take each piece and cut in half again to yield 32 short pieces of tofu.
  • Cut off top quarter of each nori sheet along short end.
  • Place one sheet of nori with the shiny side down on a sushi mat.
  • The long end should be toward you.
  • Moisten your hands and mold 3/4 cup rice in a tube like line over nori, leaving a 1-inch border on one long end of the sheet.
  • Place 2-3 pieces of tofu, 2 carrot strips, 2 slices avocado, 1 green onion top, and 2 cucumber strips along top third of the rice-covered nori sheet.
  • Lift the edge of the nori closest to you and fold it over the filling.
  • Now lift the bottom edge of the sushi mat and begin to roll toward the top edge.
  • You need to press firmly on the roll to keep it tight.
  • Continue rolling to the top edge and press the mat at the top to seal the roll.
  • Let the roll rest for 5 minutes with the seam side down.
  • Repeat the procedure until all 6 sheets of nori are filled and rolled.
  • Slice each roll into 8 pieces and serve.
  • Note: Save any extra tofu pieces for another batch of avocado rolls or use in a salad or fry them up and serve as a crispy treat.

VEGETARIAN "SUSHI" ROLLS



Vegetarian

Make and share this Vegetarian "sushi" Rolls recipe from Food.com.

Provided by GingerlyJ

Categories     Lunch/Snacks

Time 25m

Yield 6 Rolls, 1 serving(s)

Number Of Ingredients 11

2/3 cup short-grain brown rice
1 cup water
1 teaspoon water
2 teaspoons soy sauce
2 tablespoons seasoned rice vinegar
1 teaspoon wasabi powder
nori
1/2 cucumber, peeled, seeded, and cut into 1/16-inch-thick matchsticks
1/2 carrot, cut into 1/16-inch-thick matchsticks
1/2 small avocado
3/4 ounce radish sprouts

Steps:

  • Rinse rice well and bring to a boil with 1 cup water and 1 teaspoon soy sauce in a 1- to 1 1/2-quart heavy saucepan, then reduce heat to very low and simmer, tightly covered, until water is absorbed, about 40 minutes. Remove from heat and let rice stand, covered, 10 minutes.
  • While rice is standing, stir together vinegar and remaining teaspoon soy sauce.
  • Transfer rice to a wide nonmetal bowl (preferably wood, ceramic, or glass) and sprinkle with vinegar mixture, tossing gently with a large spoon to combine. Cool rice, tossing occasionally, about 15 minutes.
  • Stir together wasabi and remaining teaspoon water to form a stiff paste. Let stand at least 15 minutes (to allow flavors to develop).
  • Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press half of rice (about 3/4 cup) onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you.
  • Arrange half of cucumber in an even strip horizontally across rice, starting 1 inch from side nearest you. (You may need to cut pieces to fit from side to side.) Arrange half of carrot just above cucumber in same manner. Peel avocado half and cut lengthwise into thin slices, then arrange half of slices just above carrot in same manner. Repeat with radish sprouts, letting some sprout tops extend beyond edge.
  • Beginning with edge nearest you, lift mat up with your thumbs, holding filling in place with your fingers, and fold mat over filling so that upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging edge of mat farthest from you to tighten. (Nori border will still be flat on mat.) Open mat and roll log forward to seal with nori border. (Moisture from rice will seal roll.) Transfer roll, seam side down, to a cutting board. Make second log in same manner, then cut each log crosswise into 6 pieces with a wet thin-bladed knife. Serve with wasabi paste, soy sauce, and ginger.

VEGETARIAN SUSHI



Vegetarian Sushi image

Categories     Vegetable     Low Fat     Vegetarian     Low Cal     Vegan     Bon Appétit

Yield Makes 24

Number Of Ingredients 11

4 to 8 savoy cabbage or iceberg lettuce leaves
somen
1/2 cup matchstick-size strips carrots
1/2 cup matchstick-size strips green onion
1/2 cup matchstick-size strips red bell pepper
Fresh cilantro leaves
1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon chili paste with garlic*
1 teaspoon sugar
*Thin Japanese wheat noodles and chili paste with garlic are available at Asian markets, specialty foods stores, and in the Asian section of some supermarkets.

Steps:

  • Bring pot of water to boil. Add cabbage and cook until wilted, about 1 minute. Using slotted spoon, remove cabbage. Refresh under cold water and drain. Pat leaves dry. Using small knife, remove thick center vein. Return water to boil. Add noodles and cook until tender, about 2 minutes. Drain. Refresh under cold water and drain.
  • Arrange 4 leaves on work surface. Place additional leaves on each arranged leaf if needed to form 8-inch length. Place 1/4 cup noodles along 1 long side of each leaf forming 1-inch-wide strip. Arrange carrots atop noodles, then green onion, bell pepper and cilantro leaves. Starting from 1 long side, roll leaf over filling. Roll up tightly in jelly roll fashion. Place each roll on piece of plastic wrap and roll up tightly, twisting ends. Refrigerate rolls 1 to 8 hours.
  • Combine vinegar, soy sauce, chili paste and sugar in bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.)
  • Remove plastic wrap from rolls. Trim ends. Cut each roll into 6 pieces. Place pieces cut side up on platter. Place sauce in center of rolls and serve.

Tips for Making Vegetarian Sushi:

  • Use high-quality ingredients: Fresh, flavorful vegetables, high-quality sushi rice, and good quality nori will make a big difference in the taste of your sushi.
  • Cook the rice properly: Sushi rice is a key ingredient in sushi, so it's important to cook it properly. Follow the package directions for cooking the rice, and be sure to rinse the rice well before cooking.
  • Use a sushi mat: A sushi mat will help you to roll the sushi tightly and evenly. If you don't have a sushi mat, you can use a bamboo sushi rolling kit.
  • Be patient: Making sushi takes time and practice. Don't get discouraged if your first few rolls don't turn out perfectly. Just keep practicing and you'll eventually get the hang of it.

Conclusion:

Vegetarian sushi is a delicious and healthy meal that's perfect for any occasion. With a little practice, you can make vegetarian sushi at home that's just as good as sushi from a restaurant. So next time you're looking for a healthy and delicious meal, give vegetarian sushi a try.

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