Veggie Sushi with Ginger Sauce
Enjoy vibrant vegan sushi rolls packed with savory sautéed mushrooms, perfectly seasoned Japanese sushi rice, and a colorful mix of julienned veggies—including avocado, carrot, beet, turnip, parsnip, and celeriac. Quick to assemble and ideal for dinner or next-day lunch, these rolls bring fresh, healthy flavors to your table.
Servings: 24 sushi rolls
Ingredients
- 2 nori sheets
Sushi Rice
- 1 cup Japanese style rice
- 1 cup water
- 1 tbsp rice vinegar
- 1/2 tsp salt
Mushrooms
- 1 cup mushrooms (shitake, oyster, lion's mane, etc.) sliced into strips
- 2 tbsp tamari
Veggie Filling
- 1 cup root vegetables (carrots, beets, sweet turnip, parsnip, celeriac) shredded and/or julienned
Ginger Sauce
- 1 inch ginger fresh
- 2 cloves garlic
- 1/4 cup tamari
- 1/4 cup water
- 1 tbsp apple cider vinegar
- 1 tbsp coconut nectar or coconut sugar
- 1/8 tsp black pepper freshly cracked
Instructions
Sushi Rice
- Rinse rice until water runs clear, drain.
- Use a rice cooker -or-
- Bring 2 cups of water to a boil, then add rice.
- As soon as water starts to boil turn the heat to low, cover and let simmer for 15 minutes.
- Turn the heat off and let cool for 10 minutes.
- Stir in the rest of the ingredients and coat rice evenly.
Mushrooms
- Chop the mushrooms into strips.
- Add mushroom mixture and tamari to skillet and sauté for 3 minutes on medium-low.
- Remove from heat
Final Assembly
- Add a 1/2 cup of rice to the nori sheet and spread it evenly all over the nori sheet leaving about 2 inches on the top bare.
- Add a handful of carrots, mushrooms, shredded veggies and avocado; spread them all out evenly horizontally across the sheet.
- It's easiest to roll sushi with a bamboo rolling mat for the initial fold over but you could also use plastic wrap or anything else that can help pick up the now heavy delicate nori sheet.
- Make a big fold over all the veggies and line up the edge with the end of the rice. Use your hands to firmly pack the roll and fold the rice underneath the roll so they complete "the circle"
- With your finger, using either water or tamari, dab the seaweed and roll it closed.Use your finger to pat down the seal and set aside to dry before cutting
- When cutting make sure you're knife is sharp and wet, so you don't tear through the nori.
- Use a gentle sawing motion until you have hit the bottom rice layer, then bring your knife straight down.
Ginger Sauce
- Add all ingredients to a small blender like a Nutribullet and blend until smooth.
Notes
Store in the fridge for up to 2 days.
