Vegan Sushi
Serves: 6
  • ½ cup rice vinegar
  • 1 tsp salt
  • 2 tbsp white sugar
  • 2 cups sushi rice, cooked
  • 1 cucumber julienned
  • 1 carrot, grated
  • 1 celery stalk, julienned
  • nori seaweed leafs
  1. In a small saucepan, pour the vinegar, salt, and sugar. Heat until the sugar is dissolved. Remove from heat and cool before using.
  2. Pour sauce into the rice and stir gently to coat each grain.
  3. Reserve the rice in bowls covered with a damp cloth to prevent it from drying.
  4. Put a sheet of nori seaweed on a bamboo mat. Garnish seaweed with rice, press down, and leave a 1 cm strip at the top end.
  5. Garnish with vegetables of your choice—taking care not to put in too much—placing the filling at the bottom of the nori leaf, the side closest to you.
  6. Roll sushi with the help of the bamboo mat. Exert some pressure to make sure you get a firm roll that stands up well. If the roll is too loose, the fillings will fall out when the roll is cut
  7. Place the finished rolls on a plate and cover with plastic wrap or a damp cloth until you cut them for serving.
Recipe by VegKitchen at