stairway to vegan

Sharing a journey into the world of fabulous vegan food.

Sushi, Vegan MoFo Recipe #15

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Every now and then I get a craving for Sushi.

I often make sushi with quinoa and brown rice, but this time, I went with the traditional white sticky rice. Sometimes you have to just go with the traditional.

It is really hard to estimate how much of each vegetable you will need, I usually have lots left over, but I just use the leftovers for a stirfry or to toss into a salad.

You can change the vegetables to suit your taste or what you have available, In the past I have used cucumber, snow peas, cabbage, daikon radish and shredded kale. I always add avocado for the creamy texture, but other than that, let your imagination run riot.

When you are preparing your vegetables, you need to slice them into long very thin strips.

I use a sushi mat to help roll the sushi, but you could also use a piece of parchment paper or aluminum foil.

I am heading to a three day conference in Toronto for work, so I am preparing a couple of extra recipes ahead of time. I have tofu marinating away in the fridge for a tasty Apricot Tofu Curry, that will be supper tomorrow night, and a Hearty Split Pea Soup for my Soup Sundays mini theme.






makes 32 pieces

  • 1 cup uncooked sticky rice
  • 2 tblspns white wine or rice vinegar
  • 8 thin strips zucchini
  • 16 thin strips carrot
  • 1/2 avocado sliced thinly
  • 1/2 red pepper thinly sliced
  • 4 nori sheets
  • soy sauce for dipping

Rinse rice under cold water. Put in pot with  1 2/3 cups cold water. Place over high heat. Bring to a boil, cover, reduce heat to low and cook without touching for 15 mins.

Remove from heat and allow to cool. Add vinegar and mix. Set aside

Place one nori sheet on sushi mat. Cover with 1/4 of the rice, leaving 1/2 inch at top end bare. Make sure the rice is spread evenly over Nori,



Place 4 stips of carrot along the bottom (approx 1 inch up from edge) horizontally. Top with two strips of zucchine, 1/4 red pepper strips and 1/4 avocado.



Bring nori sheet up from bottom and roll tightly moving away from you. Wet the top edge with a little water to help stick. Roll completely inside sushi mat (or parchement paper). Press firmly along the roll to compress.



Repeat with remaining nori sheets, rice and vegetables.

Cut each log into eight equal pieces using a very sharp knife.



Serve with soy sauce to dip.



Nutrition Facts
Serving Size 46 g
Amount Per Serving
Calories 33 Calories from Fat 8
% Daily Value*
Total Fat 0.9g 1%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrates 5.8g 2%
Dietary Fiber 0.9g 3%
Sugars 0.6g
Protein   0.8g
Vitamin A   13% Vitamin C 6%
Calcium 0% Iron 0%
Nutrition Grade B+
* Based on a 2000 calorie diet

Nutritional Analysis

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