Sushi, a classic Japanese dish, has become a staple in many cuisines around the world. But what if you’re a vegetarian or vegan looking to try your hand at making sushi? The good news is that it’s easier than ever to create delicious and innovative vegetarian sushi recipes. In this article, we’ll explore 20 mouth-watering vegetarian sushi recipes perfect for beginners.
From sweet potato tempura to spicy tofu rolls, and from pickled radish to roasted red pepper, these recipes are sure to satisfy your cravings and inspire you to get creative in the kitchen. Whether you’re a seasoned cook or just starting out, our comprehensive guide will walk you through the basics of making sushi and provide you with a wealth of inspiration for your next meal.
So, what are you waiting for? Let’s dive into the world of vegetarian sushi and discover the endless possibilities!
Avocado and Cucumber Sushi Rolls
Elevate your sushi game with this refreshing recipe that combines the creaminess of avocado with the coolness of cucumber, all wrapped up in a delicate sushi roll.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1 ripe avocado, sliced
– 2 cucumbers, peeled and thinly sliced
– 1 sheet of nori seaweed
– 1 tablespoon sesame oil
– Salt to taste
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
3. Place a slice of avocado and a few slices of cucumber in the middle of the rice.
4. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
5. Slice into individual pieces and serve with sesame oil and salt to taste.
Cooking Time: 10 minutes
Sweet Potato Tempura Sushi
This unique fusion dish combines the sweetness of tempura-fried sweet potato with the classic Japanese art of sushi-making, creating a delicious and innovative snack. With this recipe, you can easily create a mouthwatering treat that will impress friends and family.
Ingredients:
– 2 large sweet potatoes
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– Vegetable oil for frying
– Sushi rice (cooked according to package instructions)
– Nori seaweed sheets
– Optional fillings: avocado, cucumber, carrot
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 350°F.
2. Peel and slice the sweet potatoes into thin strips.
3. In a bowl, mix together flour, cornstarch, and salt. Toss the sweet potato strips with the mixture until coated evenly.
4. Fry the sweet potato strips for 3-4 minutes on each side, or until crispy and golden brown. Drain excess oil on paper towels.
5. Prepare sushi rice according to package instructions.
6. Assemble the sushi by placing a small amount of sushi rice on a nori sheet, followed by a piece of tempura-fried sweet potato and any desired fillings. Roll into shape.
Cooking Time: 15-20 minutes
Mango and Cream Cheese Sushi
This recipe combines the sweetness of mango with the tanginess of cream cheese to create a unique and delicious sushi experience. Perfect for those looking to add some variety to their usual sushi routine.
Ingredients:
– 1 ripe mango, diced
– 8 oz cream cheese, softened
– 1/2 cup cooked Japanese rice
– 1 sheet of nori (seaweed)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
Instructions:
1. Prepare the sushi rice according to package instructions.
2. In a small bowl, mix together the cream cheese and diced mango until well combined.
3. Lay the nori sheet flat on a surface. Spread a thin layer of sushi rice onto the nori, leaving a 1-inch border at the top.
4. Place a small amount of the mango-cream cheese mixture in the center of the rice.
5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
6. Slice into individual pieces and serve with soy sauce and sesame oil.
Cooking Time: 10-15 minutes
Spicy Tofu Sushi Rolls
Elevate your sushi game with these spicy tofu sushi rolls that pack a flavorful punch! This recipe combines the creaminess of silken tofu with the bold flavors of Korean chili flakes (gochugaru) and crispy sesame seeds.
Ingredients:
– 1 block firm or extra-firm tofu, drained and cut into small cubes
– 2 tablespoons gochugaru (Korean chili flakes)
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 sheet nori seaweed
– Sushi rice (cooked according to package instructions)
– Sesame seeds for garnish
Instructions:
1. In a medium bowl, whisk together gochugaru, soy sauce, and rice vinegar. Add the tofu cubes and marinate for at least 30 minutes.
2. Cook sushi rice according to package instructions. Allow it to cool.
3. Lay nori sheet flat on a cutting board. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place a few pieces of marinated tofu in the middle of the rice.
5. Roll the sushi using a bamboo sushi mat or your hands. Slice into individual pieces.
6. Garnish with sesame seeds and serve immediately.
Cooking Time: 30 minutes (including marinating time)
Pickled Radish and Carrot Sushi
Experience the harmonious balance of sweet, sour, and savory flavors with this innovative sushi recipe that combines pickled radish and carrot with fresh ingredients.
Ingredients:
– 1/2 cup short-grain Japanese rice
– 1/4 cup water
– 1/4 cup rice vinegar
– 2 tbsp sugar
– 1/4 tsp salt
– 1/2 cup pickled radish (homemade or store-bought), thinly sliced
– 1/2 cup grated carrot
– 1/4 cup cucumber, thinly sliced
– 1/4 cup avocado, sliced
– Nori sheets (dried seaweed)
Instructions:
1. Prepare sushi rice according to package instructions.
2. In a small saucepan, combine water, rice vinegar, sugar, and salt. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Allow pickled radish and carrot slices to sit at room temperature for 10-15 minutes to soften slightly.
4. Assemble sushi by spreading a thin layer of prepared rice onto a nori sheet, leaving a 1-inch border. Top with pickled radish, carrot, cucumber, and avocado.
5. Roll and slice into individual pieces.
Cooking Time: 20 minutes (including preparation time)
Teriyaki Mushroom Sushi
Elevate your sushi game with this unique and flavorful Teriyaki Mushroom Sushi recipe! Sweet teriyaki sauce pairs perfectly with tender mushrooms, all wrapped up in a crispy sushi roll.
Ingredients:
– 1 cup cooked Japanese rice
– 1/2 cup mixed mushrooms (shiitake, cremini, and button), sliced
– 1/4 cup teriyaki sauce
– 1 sheet of nori seaweed
– 1 avocado, sliced
– 1 cucumber, sliced
– Sesame seeds for garnish
Instructions:
1. Cook Japanese rice according to package instructions.
2. In a pan, heat 2 tablespoons of oil over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes.
3. Brush teriyaki sauce on both sides of the mushrooms. Cook for an additional minute.
4. Lay nori sheet flat. Spread cooked rice onto the seaweed, leaving a 1-inch border at the top.
5. Place mushroom mixture in the middle of the rice.
6. Add sliced avocado and cucumber on top of the mushrooms.
7. Roll sushi using a bamboo mat or your hands.
8. Slice into individual pieces. Garnish with sesame seeds.
Cooking Time: 15-20 minutes
Bell Pepper and Asparagus Sushi
This unique sushi recipe combines sweet bell peppers and tender asparagus with creamy avocado and tangy soy sauce, creating a refreshing twist on traditional sushi rolls.
Ingredients:
– 1 cup cooked Japanese rice
– 1/2 cup sliced bell pepper
– 1/2 cup blanched asparagus spears
– 1 ripe avocado, diced
– 1 sheet of nori seaweed
– Soy sauce and sesame seeds for garnish
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Slice the bell pepper into thin strips and set aside.
3. Blanch the asparagus spears in boiling water for 30 seconds, then immediately submerge in an ice bath to stop cooking. Drain and slice into bite-sized pieces.
4. Lay a sheet of nori seaweed flat on a cutting board. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
5. Arrange the bell pepper strips, asparagus spears, and diced avocado horizontally across the middle of the rice.
6. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
7. Slice into 8 equal pieces and serve with soy sauce and sesame seeds.
Cooking Time: 10-15 minutes
Quinoa and Black Bean Sushi
This recipe combines the nutty flavor of quinoa with the earthy taste of black beans, all wrapped up in a crunchy sushi roll.
Ingredients:
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1/2 cup sushi rice
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 sheet nori seaweed
– Sushi vinegar (optional)
Instructions:
1. Cook the quinoa according to package instructions.
2. In a separate pan, heat the sesame oil over medium heat. Add the black beans and cook for 2-3 minutes, or until slightly caramelized.
3. Combine the cooked quinoa and black beans in a bowl.
4. Prepare the sushi rice by rinsing it under cold water, then cooking according to package instructions. Allow to cool.
5. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
6. Place about 1/2 cup of the quinoa and black bean mixture in the center of the rice.
7. Roll the sushi using a bamboo sushi mat or your hands, applying gentle pressure.
8. Slice into 8 equal pieces. Serve with soy sauce and sushi vinegar (if desired).
Cooking Time: 20 minutes
Eggplant Unagi Sushi
Experience the sweet and savory fusion of Japanese cuisine with this innovative recipe, combining grilled eggplant with unagi sauce and sushi rice. The smoky flavor of the eggplant pairs perfectly with the rich eel sauce, creating a unique and delicious sushi roll.
Ingredients:
– 1 large eggplant
– 1 cup sushi rice
– 1/2 cup water
– 1 tablespoon sesame oil
– 2 tablespoons unagi sauce (eel sauce)
– Nori sheets for wrapping
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Slice the eggplant into 1-inch thick rounds and brush with sesame oil.
3. Grill the eggplant for 3-4 minutes per side, until tender and slightly charred.
4. Cook sushi rice according to package instructions. Mix with water and set aside.
5. Cut the grilled eggplant into thin strips.
6. Lay a nori sheet flat, spread a layer of sushi rice, and place an eggplant strip in the middle.
7. Roll the sushi using a bamboo mat or your hands, applying gentle pressure.
8. Slice into individual pieces and serve with unagi sauce.
Cooking Time: 15-20 minutes
Spinach and Sesame Sushi Rolls
A refreshing twist on traditional sushi rolls, this recipe combines the nutty flavor of sesame with the earthy taste of spinach for a delicious and healthy snack.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 cup fresh spinach leaves
– 1/4 cup toasted sesame seeds
– 1/2 avocado, sliced
– 1 sheet of nori seaweed
– Salt to taste
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the spinach leaves into thin strips.
3. Place a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Arrange the spinach and sesame seeds horizontally across the middle of the rice.
5. Add sliced avocado on top of the spinach mixture.
6. Roll the sushi using a bamboo sushi mat or a clean tea towel.
7. Slice into individual pieces and serve immediately.
Cooking Time: 10-15 minutes
Jalapeño and Cream Cheese Sushi
This recipe combines the creamy richness of cream cheese with the bold flavor of jalapeños, all wrapped up in a crispy sushi roll. Perfect for those who like a little heat in their lives!
Ingredients:
– 1 package of sushi rice
– 1/2 cup of cream cheese, softened
– 2-3 jalapeños, sliced into thin rings
– 1 sheet of nori seaweed
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
Instructions:
1. Cook the sushi rice according to package instructions.
2. Mix the softened cream cheese with a pinch of soy sauce and sesame oil.
3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of cooked sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place sliced jalapeños along the length of the rice.
5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
6. Slice into individual pieces and serve immediately.
Cooking Time: 15-20 minutes
Beetroot and Goat Cheese Sushi
This innovative sushi recipe combines the natural sweetness of beetroot with the tanginess of goat cheese, creating a unique flavor experience. The pop of color from the beetroot adds visual appeal to this modern take on traditional sushi.
Ingredients:
– 1 cup cooked beetroot
– 1/2 cup goat cheese crumbles
– 1/2 cup sushi rice
– 1/4 cup water
– 1 sheet nori seaweed
– Sesame seeds and chopped fresh herbs for garnish (optional)
Instructions:
1. Cook the sushi rice according to package instructions.
2. Mix the cooked beetroot with a pinch of salt and set aside.
3. In a small bowl, combine the goat cheese crumbles and a splash of water to create a spreadable consistency.
4. Lay the nori sheet flat on a cutting board. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
5. Place a few pieces of beetroot and a dollop of goat cheese in the middle of the rice.
6. Roll the sushi using a bamboo mat or your hands, applying gentle pressure.
7. Slice into individual pieces and garnish with sesame seeds and chopped fresh herbs (if desired).
8. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Zucchini and Hummus Sushi
This recipe combines the creamy texture of hummus with the tender sweetness of zucchini, all wrapped up in a delicate sushi roll.
Ingredients:
– 1 medium zucchini, spiralized
– 1/2 cup cooked rice (preferably Japanese short-grain rice)
– 1/4 cup hummus
– 1 sheet of nori seaweed
– Optional: sesame seeds, chopped scallions for garnish
Instructions:
1. Prepare the sushi rice according to package instructions.
2. In a medium bowl, mix together the cooked rice and hummus until well combined.
3. Cut the spiralized zucchini into 1-inch pieces.
4. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of the rice-hummus mixture onto the seaweed, leaving a 1-inch border at the top.
5. Place 2-3 pieces of zucchini in the middle of the filling.
6. Roll the sushi using a bamboo sushi mat or your hands, applying gentle pressure.
7. Slice into individual pieces and garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 10 minutes
Kimchi and Tofu Sushi
This recipe combines the bold flavors of kimchi with the creaminess of tofu, all wrapped up in a crispy sushi roll. Perfect for adventurous eaters looking to spice up their sushi game!
Ingredients:
– 1 cup cooked Japanese rice
– 1/2 cup kimchi (homemade or store-bought)
– 1/2 cup firm tofu, cut into small cubes
– 1 sheet of nori seaweed
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt to taste
Instructions:
1. Cook Japanese rice according to package instructions.
2. Cut the kimchi and tofu into small pieces.
3. Lay a sheet of nori seaweed flat on a cutting board.
4. Spread a thin layer of cooked rice onto the seaweed, leaving a 1-inch border at the top.
5. Place a few pieces of kimchi and tofu in the middle of the rice.
6. Drizzle with soy sauce and sesame oil, and sprinkle with salt to taste.
7. Roll up the sushi using a bamboo mat or your hands, applying gentle pressure.
8. Slice into individual pieces and serve immediately.
Cooking Time: 10 minutes
Pineapple and Coconut Sushi
Experience the tropical flavors of Hawaii with this unique fusion sushi recipe, combining sweet pineapple chunks with creamy coconut flakes on a bed of sticky rice.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 cup fresh pineapple chunks
– 1/4 cup shredded coconut flakes
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 sheet nori (dried seaweed)
– Optional: toasted sesame seeds and chopped scallions for garnish
Instructions:
1. Prepare the sushi rice according to package instructions.
2. In a small bowl, mix together soy sauce and sesame oil.
3. Lay the nori sheet flat on a cutting board or other surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place pineapple chunks and coconut flakes horizontally across the middle of the rice.
5. Drizzle the soy sauce mixture over the filling, then roll the sushi using a bamboo mat or your hands.
6. Slice into bite-sized pieces and garnish with toasted sesame seeds and chopped scallions if desired.
Cooking Time: 10-15 minutes
Roasted Red Pepper Sushi Rolls
Elevate your sushi game with this unique and flavorful recipe, featuring roasted red peppers and creamy avocado. Perfect for adventurous eaters looking to mix things up!
Ingredients:
– 1 cup cooked Japanese rice
– 1/2 cup roasted red pepper, sliced into thin strips
– 1 ripe avocado, sliced
– 1 sheet of nori seaweed
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Roast red peppers by wrapping them in foil and baking at 400°F (200°C) for 30-40 minutes, or until charred.
3. Cut nori sheets into desired size for rolls.
4. Lay a nori sheet flat, spread a thin layer of sushi rice onto it, leaving a 1-inch border at the top.
5. Place sliced red peppers and avocado in the middle of the rice.
6. Roll the nori sheet tightly but gently, applying even pressure.
7. Slice into individual pieces and serve with soy sauce and sesame oil for dipping.
Cooking Time: 30 minutes (including roasting time)
Edamame and Avocado Sushi
This recipe combines the creamy texture of avocado with the sweet and nutty flavor of edamame, all wrapped up in a delicate sushi roll. Perfect for a light and refreshing meal or snack.
Ingredients:
– 1 cup cooked edamame
– 2 ripe avocados, mashed
– 1/2 cup short-grain Japanese rice (preferably Koshihikari)
– 1/4 cup water
– 1 sheet of nori seaweed
– 1 tablespoon soy sauce (optional)
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Mix cooked edamame and mashed avocado together in a bowl.
3. Lay a sheet of nori seaweed flat on a cutting board.
4. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
5. Place the edamame-avocado mixture along the center of the rice.
6. Roll the sushi using a bamboo mat or a clean tea towel.
7. Slice into individual pieces and serve with soy sauce if desired.
Cooking Time: 15 minutes (including preparation time)
Carrot Ginger Sushi Rolls
This recipe combines the freshness of carrots with the warmth of ginger to create a unique and delicious sushi roll. Perfect for adventurous eaters looking to try something new, these rolls are sure to impress.
Ingredients:
– 1 cup short-grain Japanese rice
– 1/2 cup water
– 1/4 cup grated carrot
– 2 inches fresh ginger, peeled and grated
– 1 sheet of nori seaweed
– Sushi vinegar (optional)
Instructions:
1. Cook the sushi rice according to package instructions.
2. In a separate pan, heat 1 tablespoon of water over medium heat. Add the grated carrot and cook until tender, about 3-4 minutes.
3. Add the grated ginger to the pan and stir to combine with the carrots. Cook for an additional minute.
4. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
5. Place the carrot-ginger mixture in the middle of the rice.
6. Roll the sushi using a bamboo mat or a clean tea towel.
7. Slice into individual pieces and serve with soy sauce and wasabi (if desired).
Cooking Time: 15-20 minutes
Wasabi Pea and Cucumber Sushi
Experience the refreshing combination of wasabi peas and cucumber in this unique sushi recipe. With a perfect balance of spicy, sweet, and crunchy textures, this dish is sure to delight your senses.
Ingredients:
– 1 cup short-grain rice
– 1/2 cup water
– 1/4 teaspoon salt
– 1/2 cup wasabi peas
– 1/2 cucumber, sliced into thin strips
– 1 sheet nori (seaweed)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
Instructions:
1. Prepare the sushi rice according to package instructions.
2. In a small bowl, mix together wasabi peas and sesame oil.
3. Lay the nori sheet flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place the cucumber slices and wasabi pea mixture in the middle of the rice.
5. Roll the sushi using a bamboo mat or a clean tea towel.
6. Slice into individual pieces and serve with soy sauce.
Cooking Time: 10-15 minutes
Sun-Dried Tomato and Basil Sushi
Elevate your sushi game with this creative twist on the classic roll. Sweet sun-dried tomatoes and fresh basil add a burst of flavor to each bite.
Ingredients:
– 1 cup short-grain Japanese rice
– 1/2 cup water
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil leaves, chopped
– 1 sheet nori seaweed
– Sushi vinegar (optional)
Instructions:
1. Prepare the sushi rice according to package instructions.
2. In a small bowl, mix together chopped sun-dried tomatoes and basil leaves.
3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of prepared sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place the tomato-basil mixture in the middle of the rice.
5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
6. Slice into individual pieces and serve with sushi vinegar if desired.
Cooking Time: 15-20 minutes (including preparation)
Summary
Start your sushi-making journey with these 20 delicious vegetarian recipes for beginners! From classic combinations like Avocado and Cucumber to innovative pairings like Sweet Potato Tempura, there’s something for every taste bud. Explore international flavors with Mango and Cream Cheese or Kimchi and Tofu, or stick to comforting classics like Spinach and Sesame. Whether you’re a seasoned pro or just starting out, these easy-to-follow recipes will have you rolling like a pro in no time.
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