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Recipe of the Week: 3/24/18

Vegan Sushi

Prep Time: 5 minutes

Cooking time: 0 minutes

Total time: 5 minutes

Servings: 12-14


  • 1 cup Sushi Short-Grained Sticky White Rice

  • 1 ½ cups water

  • 1 whole Carrot

  • 1 whole Cucumber

  • 1 whole Avocado

  • 4 Tablespoons Rice Vinegar

  • 1 teaspoon Salt

  • 5 pieces Seaweed Sheets

  • Soy Sauce And Wasabi, To Serve

  • Sushi (bamboo) mat ​

  • Rice paddle (to spread rice)


  1. Cook the sushi rice according to the package.

  2. Heat the rice vinegar and salt over the stove and stir for 1-2 minutes.

  3. Pour the mixture from the stove over the sushi rice and mix well.

  4. Place the seaweed sheet on the bamboo mat and spread some of the sushi rice onto the sheet (make sure to leave space at one end to make the seal).

  5. Arrange the cucumber and avocado in the bottom third of the square, then start to roll. Use the sushi mat to roll and shape the ingredients into a roll.

  6. Continue rolling with the mat until you get a nicely shaped roll.

  7. Cut into sushi pieces with a sharp knife (either into 6 or 8 pieces, whichever you prefer).

  8. Serve sushi with soy sauce and wasabi. Best served immediately!


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