If you’re like us, sushi is one of your absolute favorite foods, but one you’ve always felt should be left up to the professionals. Until now — these delicious veggie sushi rolls are easy, healthy, and cheaper than what you’ll find at any Japanese restaurant. And the kicker? They are perfect with pretty much any veggies, so you can stick to the recipe or get creative and improvise your own! In fact, our favorite is to prep a bunch of different filling options, have some friends over, and let everyone create their own new favorite veggie rolls!
Makes 2 rolls
1. In a small saucepan, add rice and water. Bring to a boil then simmer on low heat while covered for 20 minutes. Once rice is cooked, spoon into a bowl and add rice wine vinegar, sugar, and salt and mix well. Set aside.
2. In a small skillet over medium heat, add oil. When oil is hot, add mushrooms and miso paste. Sauté for 2 minutes. Add soy sauce and sesame seeds and sauté another minute. Spoon into a bowl and set aside.
3. Mix mayo and Sriracha together in a small bowl. Set aside.
4. Lay nori sheet onto a sushi mat or saran wrap. Wet hands with cold water and press sushi rice onto the bottom 3/4 of the nori sheet. Sprinkle black sesame seeds on top of the rice. Lay 3 tablespoons of mushrooms in a straight line about 2 inches from the bottom. Lay scallions, carrots, cucumber, asparagus, and avocado in a line on top of the mushrooms. Spoon 1 tablespoon of the spicy sauce on top of the filling. Smear 1 teaspoon of rice across the top of the nori sheet to help with sealing the roll. Take the bottom of the sushi mat/saran wrap and tightly roll the nori sheet up. Give the sushi roll a few tight squeezes and use a sharp knife to cut it into 8 pieces. Serve with soy sauce, wasabi, and pickled ginger.
Simply sub in Vegannaise and you are good-to-go.
Prep a bunch of different filling options, have some friends over, and let everyone create their own new favorite veggie rolls!