Plant-Based Sushi


Pretty good pic, right? I’m so excited to share another recipe, plant-based sushi! It’s very simple to make, it just takes some practice. Full disclosure, I made some yesterday and it fell apart so much that I had to make it more into a sushi bowl then rolls. Not great. But tonight I found the trick:

Roll it tight, then allow to sit and soften a bit before cutting with a verrrrry sharp knife!

I didn’t use a sushi mat or anything, it was very simple! Feel free to use whatever ingredients you want, recipe is below!

Plant-Based Sushi

Prep time: 30 minutes

Makes about 24 pieces


  • 3 sheets of Nori (roasted seaweed sheets)
  • 1 cup brown rice
  • 1 avocado
  • 1 large carrot
  • 1 small zucchini
  • 1 cup chopped lettuce
  • Soy sauce/tamari/Bragg’s Liquid Aminos
  • Sesame seeds (optional, to top)


  1. Begin to cook the rice as directed on the package
  2. While that’s cooking, cut the produce in long, thin strips
  3. Once the rice is done, let cool a bit then assemble ingredients to wrap
  4. To wrap, place smooth side of nori facing you, then using a spoon spread a thin layer of brown rice across the surface. Place desired veggies on the bottom fourth closest to you, then using a bit of water wet the bottom and top parts. Rolling very tightly, roll it up (I recommend on a cutting board), then cut into 8 pieces using a very sharp knife after letting sit for a bit to moisten.
  5. Repeat with the other 2 sheets, place in a bowl, sprinkle with sesame seeds and soy sauce, and enjoy!




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