Vegetarian sushi

Over the past few weeks, David and I have been eating vegetarian sushi pretty regularly. It’s healthy, low-carlorie, and so tasty!

*Note: The pictures in this entry are from my very first attempt. I’ve gotten a lot better at rolling and figuring out how much filling to put in!*


  • 1 cup uncooked sushi rice (do not attempt to use regular rice–it needs to be sticky!)
  • 1 1/4 cups water
  • 2-3 tablespoons rice vinegar
  • 3 sheets of nori (thin, dried sheets of seaweed)
  • 1 avocado
  • 1/2 cucumber
  • 1/2 block of baked tofu
  • I haven’t tried it yet, but I think shredded carrots would be a great addition…
  • Eat with soy sauce, wasabi, and ginger, if you like.

Yields 3 rolls

We bought the sushi rice in the bulk section at Whole Foods. We got the nori at our regular grocery store and the rice vinegar at a nearby Asian food market. You can find rice vinegar at many regular grocery stores too.


1) Cook the sushi rice by combinding 1 cup of uncooked rice and 1 1/4 cups of water in a saucepan. Bring the water to a boil, then reduce the heat to low. Cover the rice and continue cooking for 15 minutes, until the water has been absorbed and the rice is soft.

2) Stir in 2-3 tablespoons rice vinegar (I like 3 tablespoons, David prefers 2). Allow the rice to cool.

3) Slice the avocado, tofu, and cucumber into long thin strips.

Here's David, slicing the avocado, cucumber, and tofu.

David sliced the avocado, cucumber, and tofu.

4) Cover the top of your bamboo rolling mat in plastic wrap–this will make clean up much easier.

5) Place a sheet of nori on the bamboo rolling mat with the shiny side of the seaweed down.

6) Spread out a thin layer of the rice (1/3 of the total rice) onto the nori, leaving a 1″ or so border at one end.

7) Place 1/3 of the veggies and tofu in the center of the sheet.

This is a bit too much rice. It makes it hard to roll tightly.

8) Time to roll! This is the trickiest part, but gets easy once you get the hang of it. I watched quite a few YouTube tutorials before attempting for the first time. The edge of the nori without rice should be farthest away from you. Take your rolling matt and use it to bring the edge of the sushi closest to you over the pile of veggies. Tuck any spilling veggies back in with your fingers. Reposition your mat and turn the sushi over one more time. With your fingers, bring the edge of sushi without the rice on top of the roll. If it doesn’t stick, wet your fingers and run them along the seem.

9) Using a serrated knife, cut into pieces.

Repeat twice–you should have enough rice & veggies for three rolls.

Enjoy with a glass of bubble tea!

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