5 Minute Vegan Sushi!

My family and I absolutely love Sushi! Well, the ones with “raw” vegetables. I’m always trying out quick recipes for lunches and dinners that are not only heathy, but look and taste great. Today was one of those days. I decided to take the morning off and venture out to my local grocery store and see what sparked my creativity. Turned out that I decided to try my hand at making my first homemade sushi roll. It’s so much easier than I thought! With a steady hand, a sharp knife and mild prior cooking experience, anyone can make Sushi. It’s healthy, delicious and so versatile. Play with the filling combinations and make a new flavor every time.


You don’t need to invest in fancy tools or a Sushi mat. A simple chopping board and a bread knife did a great job for me. Here’s what You will need in order to get started.


1 cup Organic Sushi Rice
2 Nori Sheets
2 Tbsp Organic Rice Vinegar
2 Tsp Sweetener of your choice ( or Sugar)
1 Tsp Pink Himalayan Salt
1 Tbsp Mirin Sauce (Japanese White Wine)
Pickled Sushi Giner for garnishing
Roasted white and black sesame seeds (Optional)

Veggie Filling options: Cucumbers, Carrots, Mushrooms, Avocado, Sprouts, Sweet Potato, Spinach, Asparagus, Red pepper, Mango.


Let’s Do this!

  1. Start by boiling and cooking the rice in a rice cooker (or simply boiling it on a stove). You don’t want to add too much water. Just enough so the rice soaks it in as it boils since we won’t be draining the excess out. Once cooked, set aside to cool.
  2. Now prepare the sauce. Mix the Vinegar, sugar, Salt, Mirin sauce in a ceramic or any non-metal bowl using a spatula or a wooden spoon. Mix this mixture into the cooled rice evenly.
  3. Next let’s prepare the filings. I chose cucumber, raw carrots and lightly sautéed mushrooms in some olive oil. (Do drain the water from the mushrooms)


  4. Let’s start the assembling process. Lay out your Nori sheets onto a large flat chopping board. Wet your finger tips. Spread the rice in a thin layer, leaving the edges empty.
  5.  Lay out your fillings closer to one of the edges on the Nori sheet so you can roll the rest. Now begin rolling with a steady hand and seal the last bit by wetting the Nori sheet and closing the roll.
  6. Start by cutting half in the center and then quarter pieces from the halves using a bread knife and ending the cut with a sharp knife. Doing it a couple of times, you’ll get the hang of it. 🙂

Sprinkle some toasted sesame seeds and serve with soy sauce and pickled ginger or wasabi.


Hope you enjoyed this simple recipe for making vegan Sushi at home. It’s super quick, stores well and easy to serve even if you have friends over! I’m so excited to try various filling combinations myself. Happy cooking Gunas Girl!




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