The Daily Beet

01 Dec Guide to making plant-strong sushi.

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One of our favorite meals is plant-strong sushi. It is healthy, really easy to make (once you get the hang of it) and is a great meal for friends and family who might be wary of eating anything plant-strong. This is also a great meal for kids to learn to make, just have the veggies, brown rice and nori ready to go and let them make their own sushi!


What you need:

Bamboo Mats (you can get these at any grocery store)

Plastic wrap

Brown Rice (short grain)

Nori sheets (or seaweed sheets)

Rice Vinegar

Veggies! – We like using mushrooms, peppers, avocado, sweet potato, cucumber, asparagus, carrot. It’s best to cut them legnth wise and thin. We also put raw kale (chopped up) in our sushi. You can use any combination of vegetable that you like.


Low sodium soy sauce.

Step 1 Cook your rice! Use short grain brown rice, wash it well, and add a little bit more water than the instructions call for and cook till it’s really done (all the water out) to make it more sticky.

Step 2: Cool the rice. Transfer rice to a non reactive bowl (glass or wood)

Step 3: Add rice vinegar. We pour the vinegar slowly over a large base wooden spoon, be sure to try and spread it out evenly. You do not need a lot of rice vinegar, just enough to cover the top of the rice lightly.

Step 4: Mix well with wooden spoon.

Step 5: Cover bamboo mat with plastic wrap.

Step 6: Cut and place nori sheet on mat, putting the shiny side up (some people toast their nori first). The nori should be about 7 inches by 3- 4 inches. This usually means you are cutting about 2 inches off the top. Save this for hand rolls.

Step 7: Spread rice over nori – we use our hands for this, because it’s easier. When you use your hands, put a little rice vinegar on your hands.

Step 8: Place your ingredients, in 1 single strip across the middle of the nori sheet with rice. Don’t use too much. It is best to use three ingredients.

*You can also make these rice side up, simply flip the nori sheet with rice over.

Step 9: Roll your sushi! Fold the bamboo mat over the ingredients and tightly roll the sushi.

Step 10: Remove roll from bamboo matt and cut with a SHARP knife! Serve with low sodium soy sauce, wasabi and ginger!

Step 11: EAT!

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Natala Constantine
  • Lani Muelrath
    Posted at 12:52h, 01 December

    OK, this is good timing because I must admit I’ve been going the quick lazy route on sushi and taking scraps of nori, giving it a quick roast, spooning on some leftover brown jasmine rice and just making ‘creative’ shapes.

    Somehow those bamboo mats I had years ago have vanished and I’ve had trouble finding them even in World Market – so it’s a reason to stop at the House of Rice where I’m sure I’ll find ’em! I love the brainstorm of just mixing the rice vinegar into the rice – just hadn’t thought of that one before. Thanks E2!

  • Meridith Larson
    Posted at 12:59h, 01 December

    I’ve just been experimenting with sushi. I’m surprised at how easy it is to prepare and it really is a fun dish. My 4 year old loves it. Thanks for the tips!

  • Katie S.
    Posted at 13:56h, 01 December

    Do you steam the asparagus first? Or carrots? Or just put them in their raw? I love toasted sesame seeds on top of mine!

  • Engine 2 Team
    Posted at 14:03h, 01 December

    We just put them in raw, but that is because we are very impatient. 🙂

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