Sushi is often my go-to option if I need to grab a quick lunch when I’m out and about so I decided it was about time I started making my own to have for lunch on the weekend, or as an alternative to salad at work during the week. The best part about making your own sushi is you can really play around with the fillings, try new combos and make it exactly as you like it! So here we are, my vegetarian sushi!
I’m still getting my proportions right so some rolls turn out a little neater than others, but they all taste delicious and that’s really what matters at the end of the day! You’ll need to get yourself a bamboo mat to roll them up but you can pick them up at the supermarket or home wares stores very cheaply so they’re not too hard to find. You can fill your sushi with anything that takes your fancy, but I’ve got a few of my favourite varieties for you to try as well!
Ingredients
For the rice & rolling
- 1 1/2 cups sushi rice
- 1 1/2 cups water
- 1/3 cup rice vinegar
- 2tsp caster sugar
- 1tsp salt
- 4 sheets toasted nori (seaweed)
- Kewpie mayonaise
Fillings, cut into matchsticks
- Steamed sweet potato
- Carrot
- Cucumber
- Capsicum
- Avocado
- Marinated tofu
Steps
- Rinse the rice in cold water until the water runs clear. Combine with the water and cook until all water has been absorbed (I use my rice cooker). Once cooked remove from heat and leave covered for 10 minutes then fluff with a fork.
- Stir together the vinegar, sugar and salt and add to the rice, folding with a wooden spoon.
- Spoon the rice onto a lined baking tray and leave to cool completely
- To roll the sushi place the bamboo mat on your bench with the bamboo running horizontally. Place a nori sheet shiny side down and evenly spoon on the rice leaving 3cm uncovered along one of the long sides.
- Line your fillings roughly 3cm from the other long side, including any sauces.
- Using the mat, tightly roll the nori, rice and fillings, lightly wetting the uncovered nori to enable it to stick to the outside of the sushi roll. Roll the sushi back and forth to seal.
- Using a wet, sharp knife slice the sushi into your desired sized pieces.
- Serve with soy sauce for dipping and enjoy!
Some of my current favourite flavour combinations are:
- Teriyaki tofu, cucumber and capsicum
- Sweet potato, avocado and kewpie mayo
- Carrot, tofu and capsicum
- Avocado, cucumber, capsicum and kewpie mayo
I’m a big fan of kewpie mayo although it’s not the healthiest of ingredients so I try and use it sparingly so I can still call this a healthy lunch option! The sweet potato version is based on a sushi roll I have had a few times from a Japanese restaurant close to home, they do a delicious potato croquette version I think I need to try to recreate as well!
Yum yum yum! It’s a little bit fiddly but once you have everything ready it’s easy to get into the swing of things and the end results are definitely worth it!
Have you made your own sushi before? What are you favourite vegetarian sushi combinations?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
merilyn
February 23, 2015 at 8:08 am (10 years ago)they look fantastic liz!
I was on sushi duty one NYE and I got into such a mess! you’ve nailed it though!
I love eating them! and you have great mixes there! cheers m:)X
I Spy Plum Pie (admin)
March 1, 2015 at 7:14 pm (10 years ago)The kitchen was rather messy when I was done but thankfully the sushi itself turned out pretty well!
Elizabeth
February 23, 2015 at 11:28 am (10 years ago)Homemade sushi is the best, it is good to try and experiment with different fillings. I often get stuck in a rut with the fillings.
Elizabeth recently posted…Slow cooked chickpeas
I Spy Plum Pie (admin)
March 1, 2015 at 7:17 pm (10 years ago)It’s easy to get stuck making the same combos isn’t it!
Nicole - Champagne and Chips
February 23, 2015 at 10:22 pm (10 years ago)I love homemade sushi but haven’t done it for years. Avocado is always a fave and I often used to do satay tofu too (mmm peanut butter). Lovely inspiration from you again
Nicole – Champagne and Chips recently posted…Green Eggs and Mushrooms
I Spy Plum Pie (admin)
March 1, 2015 at 7:18 pm (10 years ago)It really is worth the effort isn’t it!
Lila
February 25, 2015 at 9:28 am (10 years ago)These look wonderful! I’ve never tried to make sushi but might have to soon.
Lila recently posted…Asparagus cornmeal pancake
I Spy Plum Pie (admin)
March 1, 2015 at 7:19 pm (10 years ago)It’s worth it, I promise!
Malinda @mybrownpaperpackages
February 28, 2015 at 8:59 am (10 years ago)I really should try making our own sushi more often. You make it look easy and delicious.
Malinda @mybrownpaperpackages recently posted…Friday Favourite Champagne Cartel
I Spy Plum Pie (admin)
March 1, 2015 at 7:22 pm (10 years ago)It’s a little messy but it’s definitely worth it!
James
November 14, 2019 at 2:22 pm (5 years ago)Thanks for sharing this adorable and colorful sushi rolls recipes. Homemade Sushi is always the best. I always make cucumber sushi rolls or California sushi rolls at home. It is much cheaper and easier to make it at home. I enjoy making them at home
James recently posted…30 Good Ideas for Sushi Roll Fillings
Tony Chen
February 5, 2020 at 8:35 pm (5 years ago)Hey Liz thanks for sharing this awesome post! I totally agree sushi are super fancy dishes but they offer a great range of ingredients and ways you can have fun trying things out. The tofu and carrot is so creative 😀