Vegetable Sushi

SERVES: 3 (makes 3 rolls) | PREP TIME: 30 Min.

INGREDIENTS

This is a very versatile plant based dish. You can add any vegetables you might like and for added protein you can add plain or marinated tofu. Use tamari or soy sauce to dip each bite in, or if you’d like you can make a Garlic Ginger Tahini Dressing (link to Buddha Bowl recipe) and use that as a dipping sauce.

  • 3 cups cooked sushi rice
  • 4 sheets roasted nori
  • 1 large carrot finely shredded
  • 1 cucumber cut into thin matchsticks
  • 4 large lettuce leaves
  • 5 radishes cut into thin matchsticks
  • Soy sauce or tamari for dipping

DIRECTIONS

  1. Place 1 sheet of nori on a cutting board or bamboo sushi mat.
  2. Fill a small bowl of water and place it next to the nori sheet.
  3. Add 1 cup of cooked sushi rice on top of the nori and spread the rice evenly over the nori sheet leaving one inch empty at the top (this will help seal the roll). Dip your fingers in the bowl of water to help prevent them from getting too sticky while working with the rice.
  4. On the bottom third of the sheet, layer all vegetables and lettuce.
  5. Add a bit of water to the empty top inch of the sheet and use your fingers to snug all of the vegetables in and carefully roll everything into a sushi roll. Wet the top inch with water to help seal the roll.
  6. Slice sushi into bite sized pieces and serve with tamari, soy sauce or Tahini Dressing.

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