How to Make Sushi at Home (Vegan)

How to Make Sushi at Home (Vegan)

I’m obsessed with sushi! It’s healthy, filling and I just can’t get enough. This past week, I made it at home 3 times and I’m still not sick of it. Maybe you’re intimidated by making sushi at home, but it’s really not hard at all. I was too before I gave it try!

how to make sushi at home

How to Make Sushi at Home (Vegan)

Please Note: If you’re not vegan and want to try to add fish to your sushi, be careful! I don’t recommend eating raw fish that’s not from a sushi restaurant.

After this still step by step intro on how to make sushi at home, you definitely won’t be a pro. But you WILL be more comfortable making sushi and you’ll know all the steps! I’m still not a pro and my rolls sometimes turn out a little loose, but It still looks appealing and tastes like heaven!

Before I get into the instructions, I want to share with you why veggie sushi is so healthy for your body! Nori is the green seaweed stuff that we will use to roll the sushi and is packed with tons of micronutrients!

Read more on micronutrients in this post: Should I Limit My Carbs at Night?

Benefits of Nori

Nori contains tons of B vitamins including vitamin B12 which is vital for vegans! (if you want to learn more about vitamin B12, head over Shannon’s post on The Glowing Fridge) Scientists even have found that nori is the best source of B12, even for omnivores!

Nori is a great source of iodine and unsaturated fatty acids which are awesome for your health. It is packed with minerals that our body LOVES such as zinc, manganese, iron, selenium and copper! But watch out for the high levels of sodium in nori. Make sure to balance if out with lots of fresh veggies and low sodium soy sauce.

Probably the best thing about nori is that it packs a huge amount of amino acids! Aminos are essential for muscles building and perfect for a pre workout boost and a post workout replenish!

Find Nori in the ethnic aisle at the grocery store, or find it here on Amazon.

Read more about amino acids in this post: Plant Based Protein Facts & Sources

step by step sushi

Step 1: Cook the rice

You can find sushi rice in the ethnic aisle (or find it on Amazon here), but another awesome rice that I always use for sushi in jasmine rice. It’s sweet and sticky and perfect for rolling! You’ll want to cook the rice right away because it needs to be cooled off before you roll your sushi, otherwise it gets all messy (trust me I’ve tried rolling sushi with hot rice).

When the rice is just finished cooking and before you let it cool, stir in some agave nectar to help make the rice extra sticky! This is an important part! If you don’t have agave nectar you can use sugar as well. Once the rice is fully cooked and sweetened, transfer to a bowl, cover and place in the fridge to speed up the cooling process.

Step 2: Prep the Filling

While the rice is cooling off, you can get the fruits, veggies and tofu ready to go! Cucumber and carrots are perfect veggie choices; make sure to slice them super thin. Avocado is an awesome addition to sushi as well to give it a little creamy texture. Add some seared tofu for some extra protein.

mango breakfast sushi

Use fresh mangos for a sweet roll that is perfect for breakfast! Sushi for breakfast?! HECK YES! I usually make this extra roll with just mangos and keep it in the fridge for the next day. So sweet and delicious!

Step 3: Roll It Up!

This is the fun part (also the tricky part, but don’t worry it’ll get easier). First you’ll need to lay out a bamboo roller, a kitchen towel or a placemat to use as your rolling tool. I prefer using a combination of the bamboo roller and a kitchen towel (here’s the one’s I like using: roller & towel).

Next place one nori sheet on top of the rolling tool(s) and add some of the rice. You don’t need too much, only about 1/4 of an inch thick. Make sure the rice is packed down tightly, I like to use the back of a spoon for this part. Then add the filling of your choice along the middle. Use your hand to press the filling into the rice just a bit.

Make sure to have a small bowl of water next to you before you start rolling! The water helps the nori stick to itself. Okay, here we go… Start by folding the nori to cover the filling, then continue to roll as tightly as you can. Use the rolling tool you chose and pull it over the nori roll until you are almost at the end.

Then take some water on your fingers and spread the water on the last little edge of the nori sheet. Finish rolling and use extra water to help the nori stick to itself if needed. Set aside your first roll and you’re on to the next one! Repeat this process until all the rice is used up! You should get about 4 rolls of sushi.

Step 4: Slice & Enjoy

You’re almost done! Now that you have your rolls ready, you need to slice them into bit sized peices! Make sure to have a sharp knife for this otherwise you’ll ruin the sushi. It also helps if the knife is slightly wet so the rice doesn’t stick to the sides of the knife. Note that the ends of each roll will not be as tightly packed as the rest, it’s fine! You can also just be a savage and eat the sushi rolls like a burrito!

Sushi

  • Yield: 4 sushi rolls
  • Prep Time: 45 min

Ingredients

  • 4 Nori Sheets
  • 1 Cup (dry) Jasmine Rice, cooked and cooled
  • desired veggie, fruit & tofu fillings
  • water

Instructions

  1. Cook 1 cup of jasmine rice according to the package. Cool in the fridge until room temp.

  2. Layout 1 nori sheet and press 1/4 inch of rice onto 3/4 of the sheet. Add your desired fillings and roll the sushi using water to help the nori stick. Repeat for 3 more rolls.

  3. Slice the rolls into bite sized peices using a very sharp knife that is a little wet with water so the rice doesn't stick.

  4. Serve with soy sauce (or liquid aminos) and enjoy!

Notes

Sushi will keep for up to 3 days in the fridge. Keep in mind that if you use avocado, it will brown a little due to oxidation.

It's hard to get the right technique down for rolling sushi right away. Don't feel bad if it doesn't turn out right the first time! Just try again 🙂

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