These veggie sushi rolls are filled with carrot and purple cabbage slaw, made with vegan mayo, cucumber and avocado. Super delicious and super fun to make.
I’m going to be honest with you. When making this veggie sushi roll, one of the first things I realized is just how much I suck at making sushi. I did a fair bit of research before preparing this recipe and people who have done it a lot make it look so annoyingly easy. However, I found that the only tricky part was the rolling, and it just takes a bit of getting used to in order to get a decent looking sushi roll. Just remember to take your time when rolling your sushi with the bamboo sushi mat.
This sushi recipe is meat and dairy free, and if you read my latest post you would know that I am trying to inspire more plant-based recipes. I won’t lie though, I love sushi, it is one of my favourite foods ever!! And 9 times out of 10 I would have it with fresh salmon or tuna. So I did miss it a bit, and that is not to say that I didn’t enjoy this recipe. I absolutely did and I will get to that, but I was just wondering what your favourite sushi filling is. Is it salmon or tuna? Do you like different kinds of sushi such as sushi nigiri or California roll? Or do you enjoy other types of Japanese food such as tempura prawns or katsu curry?
Now, packing the sushi with a filling of fresh vegetables is absolutely fine, but I wanted to make things a bit more interesting. And that’s where the vegan mayo comes in. And I used that mayonnaise to make a carrot and purple cabbage slaw, which made an awesome sushi filling.
And if any of you vegetarian or vegans are wondering if vegan mayonnaise is better than egg mayonnaise. Well, in my opinion, I wouldn’t say it’s better, it’s just different. the flavour is a bit lighter, and it really surprised me that the soy milk emulsifies with oil just as well as egg yolks. Usually, I add lemon juice to mayonnaise but I decided to add rice wine vinegar to give a more authentic flavour. So give the vegan mayo a shot and tell me what you think.
So thanks so much for checking out this post, I hope you like these veggie sushi rolls, and before I move on to the recipe I just have one simple favour to ask. If you have ever tried a recipe of mine, I ask that you leave a rating on the post. It will really help me out for a number of different reasons. If you would like to share a recipe post on social media or subscribe to this blog feel free to do that as well. I hope you all have an amazing day, peace out!
Veggie Sushi Recipe
Fresh, vibrant and a dang good tasting veggie sushi rolls.
- 1½ cups of sushi rice
- 3 tablespoons of sushi seasoning
Carrot and Purple Cabbage Slaw:
- 1/4 cup of soy milk
- 1 teaspoon of dijon mustard
- 3/4 cup of vegetable oil
- 1 tablespoon of rice wine vinegar
- 1-2 carrots
- 150 g purple cabbage grated
- Salt for seasoning
- 1/2 an avocado
- 1/4 of a lemon
- 5 sheets of nori
- 1/2 a cucumber cut in half length ways, cored with a spoon and cut into matchsticks
- Soy Sauce
Put your rice in a sieve or colander, then rinse the rice under cold running water for about half a minute just to get rid of some of the starch, then transfer to a pot. Next add 2¼ cups of water to the pot, bring to the boil, once it's boiling turn the heat down, cover with a lid and gently simmer for 20 minutes.
- Once the rice is done, transfer to a plate or platter (something you can spread the rice out onto). Add your sushi vinegar and stir through, then leave the rice for about an hour to cool down to room temperature. Do not put in the fridge as that can wreck the structure of the rice.
Carrot and purple cabbage slaw:
Meanwhile, set up an electric beater. Put your soy milk and Dijon mustard in a large bowl, and then mix to combine. Start beating with the electric beater and slowly add your vegetable oil as your beat (do not add the vegetable oil too quickly). Once all of the oil is added and the mixture has thickened, add your rice wine vinegar and season to taste with salt.
Peel and grate your carrot/s. Then mix half of your vegan mayo with the purple cabbage and the other half with the grated carrot.
Sushi rice and assembly:
De-stone your avocado and remove the skin. Slice the avocado quite thin, then squeeze some lemon juice over it to stop it from going brown.
- Get all of your ingredients ready and organised for rolling the sushi. Also have a bowl of water to moisten your hands. Lay your sushi roller out flat, then put one of your nori sheets on top with the shiny side facing down. Lightly wet your hands with water so that the rice doesn't stick to them. Pick up some rice and put on the nori, then flatten out the rice neatly and evenly, making sure that you leave about 2 inches of the nori uncovered on the far side. (be-careful to not make the layer of rice too thick).
Now put a line of your cucumber, a line of your sliced avocado, a thin line of your cabbage slaw and carrot slaw on the rice.
- Use the bamboo roller to slowly roll your sushi. Be a bit firm but not too firm. Keep an eye on the sushi to make sure it is being neatly and evenly rolled. (watch the video in the post if you are confused with this step).
- Once rolled, use a sharp knife to cut your sushi rolls into inch thick slices. Don't push down when you cut, use the length of the knife.
Serve with a little ramekin of say sauce and enjoy your veggie sushi rolls.
Remember to take your time when rolling, especially if this is your first time making sushi. Make sure you don't overfill the sushi.
If you did enjoy this veggie sushi rolls recipe, then check out this seared sushi nigiri recipe too!