vegetable sushi

We continue in our month of appetizers and starters! Making sushi is easier than you may think. The time it takes to make depends on the ingredients you choose. The prep work is the most important part to ensure smooth building of the rolls … it’s the fun part!

Setting up a sushi-making area is helpful for ease of prep and enjoyment as well. If you don’t have a sushi mat, don’t worry. Yes, it does makes rolling a little easier; however, I could not find mine so I used a kitchen towel to make my rolls. As you can see, they came out looking pretty darn good!

Don’t forget the saké!

To Heathy Eating!


Vegetable Sushi

Sushi is very easy to make at home. I make mine with fresh vegetables, but you can add raw ahi tuna or cooked shrimp if you desire. My favorite sushi fillings are avocados, green scallions, cucumbers, shredded carrots, and extra-firm tofu. I also layer a bit of wasabi across the roll for added heat!
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizers/Starters, First Course to Meal, Main Dish
Cuisine Asian
Servings 4 Rolls


Sushi Nori Sheets and Sushi Rice with seasonings

  • 4 sushi nori sheets roasted seaweed I use gimMe organic brand.
  • 2 cups Brown rice Or white rice, any variety you wish. Cooked.
  • 2 Tbsp Distilled vinegar You can also use brown rice vinegar.
  • 1.5 tsp Corn starch Optional.
  • 1 Tbsp 100% maple syrup
  • 1/4 tsp salt Optional.


  • Avocado Thinly sliced.
  • Shredded carrots I buy already shredded for ease.
  • Celery Thinly sliced.
  • Cucumbers Thinly sliced.
  • Greeen onions Thinly sliced length-wise.
  • Extra Firm Tofu Pressed to decrease water. Thinly sliced and baked with tamari sauce for 20 minutes.
  • Wasabi
  • Low Sodium Soy Sauce I use Bragg Liquid Aminos.
  • Ginger slices


  • Set up your sushi-making area for ease of rolling.
  • Cook rice of your choice. Add seasoning and let cool.
  • Slice all vegetables of your choice (and protein) as thinly and evenly as possible.
  • Lay your sushi mat or clean kitchen towel on a flat surface. Place a sushi nori seaweed sheet on top of the towel (shiny side down).
  • Lightly dampen your hands. Spread 2/3 cup of the seasoned rice on the nori sheet with your hands. Leave a 1" border at the top and sides of the sheet.
  • Wet the edges of the nori sheet with a little water from your fingers. Arrange the veggies across the rice nearest to you, left to right. (Don't go overboard or it will be hard to manage as you roll.)
  • Using the the mat or towel, tightly roll the nori around the filling. Tuck the filling under as you roll so it does not come out the sides or the top. Keep rolling and forming. Press to seal.
  • Using a damp, sharp knife, slice roll into rounds.
  • Serve with soy sauce, pickled ginger and wasabi. Don't forget the chopsticks!
  • Pour yourself a glass of saké!


Melissa's Modifications: Sushi is fun to make and eat! There can be a variety of fillings depending on your tastes. If you eat fish, traditionally many of the sushi rolls include fish (raw or cooked) and you can add as you wish.
Nutritional Value: 6 pieces 1 veggie roll w/ tofu - 194 calories; 8g fat; 4.3mg cholesterol; 121mg sodium; 8g carbs; 5g fiber; 7g protein.  Wasabi - 1 tsp = 5 calories; Braggs Liquid Aminos (soy sauce replacement) or soy sauce - 1 tsp = 0 calories.
Fish: Ahi tuna, raw - 1 oz =  30 calories; .3g fat; 12.7mg cholesterol; 10.5mg sodium; no carbs; 7g protein.
Shrimp - 2, cooked - 11 calories; 21.4 mg cholesterol; 24.6mg sodium; 2.3g protein.
Tried this recipe?Let us know how it was!

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