Vegetable Sushi Recipes

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20 BEST VEGETARIAN SUSHI RECIPE COLLECTION



20 Best Vegetarian Sushi Recipe Collection image

These vegetarian sushi recipes are easy to make at home! From cucumber to sweet potato to veggie quinoa, sushi is just as delicious without the fish.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Avocado Cucumber Sushi Roll
Sushi Bowl
Eggplant Sushi
Sushi Avocado Toast
Crispy Tofu Sushi Burrito
Sweet Potato Tempura and Avocado Rolls
Sweet Potato Sushi
Sushi Sandwich
Tempura
Tofu Musubi
Vegetable Sushi
Avocado u0026amp; Roasted Red Pepper Sushi
Cucumber Sushi Roll
Sesame Shiitake Sushi
Veggie Quinoa Sushi
Pink Sushi
Carrot Lox Avocado Sushi
Oshinko Roll
Cauliflower Sushi
Coconut Sticky Rice Dessert Sushi

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a sushi recipe in 30 minutes or less!

Nutrition Facts :

VEGETARIAN SUSHI



Vegetarian Sushi image

My family has never really warmed to traditional sushi, so we created our own western spin. Truthfully the vegetables are fairly interchangeable, just go with what you like. Also it's easy to add nori (seaweed) if you enjoy it.

Provided by greet

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 4

Number Of Ingredients 11

1 ½ cups uncooked short-grain white rice
1 ½ cups water
⅓ cup red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
½ avocado - peeled, pitted, and thinly sliced
1 teaspoon lemon juice
¼ cup sesame seeds, or as needed
½ cucumber - peeled, seeded, and cut into matchsticks
½ green bell pepper, seeded and cut into matchsticks
½ zucchini, cut into matchsticks

Steps:

  • Place rice and water in a saucepan over high heat, bring to a boil, and reduce heat to very low. Cover with a tight-fitting lid and simmer rice until water is absorbed, about 15 minutes. Remove rice from heat and allow to stand covered for 10 minutes.
  • Mix red wine vinegar, sugar, and salt in a bowl until sugar has dissolved. Fluff rice with a fork and transfer into a large bowl; pour vinegar mixture into the rice and stir to coat rice. Spread rice out onto a large piece of parchment paper and fan the rice until cool. Cover rice with damp paper towels.
  • Sprinkle avocado slices with lemon juice in a bowl.
  • Spread a thin layer of sesame seeds onto a sushi mat. Pick up about half a cup of cooled rice and place onto sushi mat in an even layer. Place 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice.
  • Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with remaining ingredients to made 4 rolls. Place rolls on a serving plate, slice into 6 or 8 pieces per roll, and cover with damp paper towels until serving time.

Nutrition Facts : Calories 385 calories, Carbohydrate 69.7 g, Fat 8.6 g, Fiber 5.4 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 590.2 mg, Sugar 3.9 g

VEGETABLE SUSHI



Vegetable Sushi image

Provided by Masaharu Morimoto

Time 1h20m

Yield 20 rolls

Number Of Ingredients 14

3 cups short-grain Japanese rice, rinsed
1/3 cup rice vinegar
3 tablespoons sugar
Salt
10 nori sheets (dried seaweed), halved
Sesame seeds, for sprinkling
1 cucumber
1 avocado
1 plum tomato, seeded
1 small red onion
20 asparagus spears, trimmed and blanched
Wasabi paste, for spreading and serving
1 romaine lettuce heart
Pickled ginger, for serving

Steps:

  • Make the rice. Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan. Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes. Spread the rice.
  • Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.
  • Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he's had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus. Add the filling. Carefully flip over the nori so it's rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it's spicy, so use it sparingly. Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It's OK if the vegetables hang over the edges of the nori. Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi. Photography by Rick Lew

Nutrition Facts : Calories 143 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 137 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams

VEGGIE SUSHI 4 WAYS RECIPE BY TASTY



Veggie Sushi 4 Ways Recipe by Tasty image

Here's what you need: rice vinegar, sugar, salt, sushi rice, black rice, roasted nori, sesame oil, shiitake mushroom, soy sauce, garlic powder, pepper, fresh spinach, cucumber, carrot, vegetable oil, all purpose flour, baking powder, salt, pepper, ice water, medium sweet potato, avocado, avocado, cucumber, mango, teriyaki tofu, red bell pepper, carrot, wasabi, pickled ginger, soy sauce

Provided by Rachel Gaewski

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 31

2 ½ tablespoons rice vinegar
1 tablespoon sugar
¾ teaspoon salt
3 cups sushi rice, cooked
1 cup black rice, cooked
4 sheets roasted nori
1 tablespoon sesame oil
1 cup shiitake mushroom, sliced
1 tablespoon soy sauce
¼ teaspoon garlic powder
pepper, to taste
8 leaves fresh spinach
4 sticks cucumber
4 sticks carrot
vegetable oil, for frying
½ cup all purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon pepper
¾ cup ice water
1 medium sweet potato, cut into sticks
2 slices avocado
4 slices avocado
4 sticks cucumber
4 sticks mango
4 strips teriyaki tofu, baked
4 sticks red bell pepper
4 sticks carrot
wasabi
pickled ginger
soy sauce

Steps:

  • In a small pot over medium heat, add the rice vinegar, sugar, and salt and whisk to combine. Bring to a boil and continue whisking until the salt and sugar have dissolved. Remove the pot from the heat.
  • Add the cooked sushi rice to a large bowl and the cooked black rice to a separate medium bowl. Add ¾ of the rice vinegar mixture to the sushi rice and the remaining ¼ to the forbidden rice. Mix until the vinegar mixture is well distributed.
  • Make the shiitake veggie roll: Heat the sesame oil in a medium pan over medium heat. Once the oil is simmering, add the shiitake mushrooms, soy sauce, garlic powder, and pepper and cook for 6-8 minutes, until the mushrooms have released their juices and begin to crisp up.
  • Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Fill a small bowl with water to dip your fingers into--this will prevent them from getting sticky when handling the rice. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  • Over the bottom quarter of the nori, layer the spinach, cucumber, carrot, and shiitake mushrooms. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  • Make the sweet potato tempura roll: Heat the vegetable oil in a medium pot until it reaches 375ºF (190ºC).
  • In a medium bowl, combine the flour, baking powder, salt, and pepper and mix well with a fork. Pour in the ice water and mix until incorporated--some lumps are okay. Drop the sweet potato sticks into the batter and toss with your fingers to ensure they are thoroughly coated.
  • Transfer a few of the sweet potato sticks at a time to a spider and carefully drop them into the hot oil. Cook for 3-4 minutes, until crispy, then transfer to a paper towel-lined plate.
  • Place 1 sheet of nori over a bamboo sushi mat. Scoop 1 cup (230 g) of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  • Over the bottom quarter of the nori, layer the sweet potato tempura and avocado. Use your fingers to hold the vegetables in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  • Make the avocado cucumber mango roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the forbidden rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  • Over the bottom quarter of the nori, layer the avocado, cucumber, and mango. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  • Make the teriyaki tofu roll: Place 1 sheet of nori over a bamboo sushi mat. Scoop the remaining cup of sushi rice on top of the nori. Using your fingers, spread the rice in an even layer over the nori, leaving a 1-inch (2-cm) border at the top to seal the roll.
  • Over the bottom quarter of the roll, layer the teriyaki tofu, red bell pepper, and carrot. Use your fingers to hold the filling in place while you begin to roll the nori. Squeeze the bamboo mat around the roll as you go to ensure a tight sushi roll. Transfer the sushi roll to a cutting board and cut it in half, then cut each half into quarters for a total of 8 sushi pieces.
  • Serve the sushi with wasabi, pickled ginger, and soy sauce.
  • Enjoy!

VEGETABLE SUSHI



Vegetable Sushi image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 40 appetizers

Number Of Ingredients 20

1 1/4 pounds sushi rice (2 3/4 cups)
3 cups water
1/4 cup mirin, plus additional for moistening nori
5 sheets nori (1 package)
4 teaspoons wasabi powder, mixed with 2 teaspoons water
1/2 cup small-diced red onion
1 carrot, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 scallion, julienned (green part only)
1 hothouse cucumber, seeded and julienned
1 (10-ounce) jar pickled ginger
1/2 teaspoon wasabi powder
1/4 teaspoon water
1/2 teaspoon crushed red pepper flakes
1 teaspoon minced pickled ginger
1 teaspoon minced scallion (green part only)
1/4 cup white wine vinegar
3 tablespoons good soy sauce
1/2 teaspoon dark sesame oil

Steps:

  • Place the rice in a strainer and rinse under cold running water until the water is fairly clear, about 5 minutes. Shake the water out and allow the rice to dry in the strainer for 15 minutes.
  • Put the rice in a pot with exactly 3 cups of water and cook covered over high heat until it starts to foam, about 5 minutes. Reduce the heat to low and cook until tender, about 15 minutes. Turn off the heat and sprinkle with 1/4 cup mirin. Replace the lid and allow the rice to steam for 15 minutes. Place in a bowl and cool to room temperature.
  • To prepare the sushi, place a bamboo sushi roller flat on a table with the bamboo reeds horizontal to you. Sprinkle lightly with water. Place 1 nori sheet on top, smooth side down, and moisten lightly with mirin. With damp hands, press 1 1/4 cups rice flat on top of the nori, leaving 1 1/2-inch edges on the top and bottom, but pressing all the way to the sides. Make sure the rice is pressed even and smooth.
  • Spread 1/4 teaspoon of wasabi paste in a horizontal stripe near the lower edge of the rice. Over the wasabi, lightly sprinkle the red onions in a horizontal stripe. Place strips of carrots in a horizontal stripe, on top of the wasabi and onions, and follow by piling the red and yellow peppers, scallions, and cucumbers on top, making a tight, straight bundle of vegetables. Place 1 layer of pickled ginger slices on top.
  • To roll the sushi, pick up the near edge of the bamboo roller and hold it with the nori, then pull them up and over the vegetable bundle until the nori reaches the rice on the other side. Press the roller to make a round bundle, then roll the bundle to the far edge of the nori and press again to make a round bundle. (The nori should totally enclose the rice and vegetables in a round tube, but the ends will have rice and vegetables sticking out.) Repeat the process with the remaining ingredients. Keep the rolls under a damp towel and refrigerate until ready to serve. To serve, slice off the ends with a very sharp knife and slice each roll into 8 equal pieces.
  • Meanwhile, for the sushi dipping sauce, combine the wasabi powder and water to make a paste. Mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve the sushi at room temperature with the dipping sauce.

HOMEMADE VEGETARIAN SUSHI ROLLS



Homemade Vegetarian Sushi Rolls image

Cool, light-tasting strips of cucumber are rolled around crunchy veggies, creamy avocado, and a sheet of nori in this quick and simple homemade vegetarian sushi roll recipe.

Provided by Miki Mitchell

Categories     World Cuisine Recipes     Asian

Time 15m

Yield 1

Number Of Ingredients 5

¼ small cucumber, peeled
1 sheet nori (dry seaweed)
1 small carrot, peeled and thinly sliced
¼ small red bell pepper, thinly sliced
6 thin slices avocado

Steps:

  • Slice cucumber into wide, flat pieces and blot with a paper towel to dry.
  • Lay cucumber slices flat on a work surface, slightly overlapping each piece. Place nori sheet on top and arrange bell pepper and carrot slices along the edge that is closest to you. Gently roll the sushi, slice into 6 pieces, and top with avocado slices.

Nutrition Facts : Calories 272 calories, Carbohydrate 19.8 g, Fat 22.2 g, Fiber 12.1 g, Protein 4 g, SaturatedFat 3.2 g, Sodium 47.9 mg, Sugar 4.1 g

VEGETABLE SUSHI



Vegetable Sushi image

There's nothing tricky about rolling sushi, but you'll need an inexpensive bamboo sushi roller to make these.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 48

Number Of Ingredients 10

1 1/4 pounds (about 2 3/4 cups) sushi rice, rinsed under cold running water
1/4 cup mirin, plus more for nori
6 sheets nori
1 1/2 teaspoons wasabi paste
1 medium carrot, peeled and cut into 1/4-inch-by-3-inch matchsticks
1 red bell pepper, cut into 1/4-inch-by-3-inch matchsticks
2 stalks celery, strings removed, cut into 1/4-inch-by-3-inch matchsticks
1 scallion, cut into 1/4-inch-by-3-inch matchsticks
4 ounces pickled ginger
Sushi Dipping Sauce

Steps:

  • Place the rice and 3 cups water in a medium saucepan set over high heat. Cover, and bring to a boil; reduce heat to low, and cook until rice is tender, about 15 minutes. Turn off the heat, uncover, and sprinkle rice with 1/4 cup mirin. Replace lid, and allow rice to sit for 15 minutes. Transfer rice to a medium bowl, and let cool to room temperature.
  • To make the rolls: Lay a sheet of nori on a bamboo sushi roller, and sprinkle with mirin. Spread 1 1/4 cups cooked rice on the nori, leaving a 1 1/2-inch border on each long side. Spread 1/4 teaspoon wasabi paste in a horizontal strip across the middle of the rice. Place 4 to 5 carrot, red-pepper, celery, and scallion matchsticks on top of the wasabi paste. Cover with a layer of ginger. Lift the closest end of the bamboo roller up and over the vegetables so the 2 long edges of nori meet. Press the roll firmly inside the bamboo roller. Transfer roll to a plate, cover with a damp towel, and place in the refrigerator. Continue to roll sushi until all ingredients have been used.
  • Remove rolls from refrigerator; using a sharp knife, trim ends and cut rolls into 8 equal pieces. Serve with pickled ginger and dipping sauce.

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From veganheaven.org


VEGETABLE SUSHI RECIPE
Crecipe.com deliver fine selection of quality Vegetable sushi recipes equipped with ratings, reviews and mixing tips. Get one of our Vegetable sushi recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 90% Vegetable Sushi Recipe Foodnetwork.com Get Vegetable Sushi Recipe from Food Network... 45 Min; 4 Yield; …
From crecipe.com


9 VEGAN SUSHI RECIPES SO GOOD YOU CAN FINALLY GIVE UP SEAFOOD
2016-08-11 The name says it all. Get the recipe. 2. Avocado & Mango Brown Rice Sushi . This recipe looks amazing! 3. Spicy Shiitake Mushroom Roll . With Sriracha Vegenaise! Recipe here. 4. Vegan Spicy “Tuna” Roll. Yes, please! Recipe. 5. Spicy Carrot Lox and Avocado Sushi . Recipe here. 6. Brown Rice Veggie Roll . Get the recipe. 7. Spicy Vegan ...
From chooseveg.com


VEGETABLE BROWN RICE SUSHI - FORKS OVER KNIVES
2017-06-06 Instructions. Combine the cooked rice, maple syrup, vinegar, and salt (if using) in a saucepan. Mix well and warm over the stove for 3 to 5 minutes until the liquid has been absorbed and the rice gets a bit sticky. Assemble your sushi station: Include a cutting board, a sharp knife, a bamboo mat (or cloth towel), a bowl with water, rice, nori ...
From forksoverknives.com


VEGETARIAN SUSHI FOR BEGINNERS: HOW TO CREATE A BASIC SUSHI ROLL
The steps are simple, easy to use, and FUN! Sushi is a delicious, specialty dish which is often expensive. Learning the basics of rolling your own sushi will allow you to create this dish for a fraction of the price. Creating sushi can be a great way to entertain dinner guests and is actually a fun process! Patience, attention to detail, and an ...
From instructables.com


25 VEGAN JAPANESE RECIPES: BEST VEGAN MEALS INSPIRED BY …
2020-04-10 Lemony Sugar Snap Peas with Soba. Soba noodles are Japanese buckwheat noodles, and they’re absolutely delish. They’re also vegan and gluten-free. This lemony sugar snap pea dish by Trial and Eater uses Japanese seasonings and flavors over buckwheat noodles with added brightness and acidity with the lemon.
From justinpluslauren.com


EASY RAINBOW VEGETABLE SUSHI - EATS AMAZING
2016-09-07 Instructions. Start by cooking the sushi rice. Pop the rice into a sieve and clean thoroughly by running cold water through it until the water runs clear. Place the rice in a saucepan with 330ml water. Cover with a tight fitting lid and bring to the boil, then simmer for 10 minutes.
From eatsamazing.co.uk


VEGETABLE SUSHI RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


HOMEMADE VEGAN SUSHI RECIPE - VEGGIES DON'T BITE
2020-05-14 Here is a list of our favorite ways to fill our vegan sushi recipes! Raw veggies Avocado Cucumbers Carrots Green onions Peppers Sprouts Asparagus Mushrooms Lettuce Tomato (surprisingly good!) Radish Purple cabbage Cooked veggie ideas Marinated mushrooms in soy sauce/Tamari Marinated sweet potatoes in soy sauce/Tamari Fried tempura style veggies
From veggiesdontbite.com


SUSHI - VEGETABLES
1½ cups sushi rice. 2½ cups water. 3 Tbsp sushi or white vinegar. Rinse rice thoroughly in a sieve under cold running water. Place rice in a saucepan and add water. Bring to the boil, reduce heat, cover with a lid and simmer for 12 minutes. Remove from heat and stand for 10 minutes with lid on. Place in a bowl, add vinegar and allow to cool.
From vegetables.co.nz


VEGETABLE SUSHI RECIPE | EAT SMARTER USA
1. Rinse sushi rice with cold water in a sieve so until the water runs clear. Drain for about 20 minutes, then transfer to a pot with 1 cup of water and bring to a boil. 2. Cook uncovered for 2 minutes, then covered for another 20 minutes. Remove the pot from heat, remove lid and cover with a kitchen towel.
From eatsmarter.com


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