Vegan Sushi

reading time: ca. 2 min

Preparation time: 20 min + 25 min cooking time
Main ingredients: seaweed, rice, avocado, papaya
difficulty level: moderate
makes: 8 sushi rolls
suitable for: vegan, lactose-free, gluten-free, nut-free, low fat, and delicious "even so"

Following my recipe on Raw + cooked Sushi with raw-vegan Carrot Hummus from last year and my recent Yellow Sushi recipe with turmeric rice, me and my flatmates made a huge amount of vegan and non-vegan Sushi last weekend in celebration of 1st Advent, so i needed to share this. 

Our Sunday Sushi Making included an inside-out roll and a batch of yummy vegan Hummus!


Sushi Rolls
8 seaweed sheets (nori)

Filling *
3 1/2 cups (750g) short-grain rice, dry weight
7 cups water
1 ripe papaya
1 ripe avocado, peeled
½ cucumber, peeled
2 small tomatoes
1 tbsp soy sauce or more - i used Crema di Balsamico instead **
some homemade Hummus (see below)

1 can (450g) chickpeas
2 tbsp peanut butter (you can stick to the original recipe and use tahin!)
4 cloves garlic
juice of 2 lemons
1-2 tbsp olive oil (or other kind of vegetable oil)
2 tbsp cumin
1 tbsp curry powder
1/2 tbsp mild chili powder
salt and pepper, to taste


First, bring the water to a boil, then add in your rice, reduce heat to very low and let simmer - pot covered tightly - until all the water is absorbed, around 15 or 20 mins.

In the meantime, prepare the hummus!

For the Hummus: Drain chickpeas and combine with the remaining ingredients. I used an immersion blender to puree everything until you get a nice, smooth mash of super tasty hummus! That's it. Beware though: you'll have garlic breath :'D

Back to the sushi: When the rice is ready, remove pot from the heat and set aside for 10 mins. In the meantime, cut all your veggies for the filling into slices or small wedges. I used papaya for the first time (you could also try mango!), which was super ripe and delicious and also kind of looked like salmon! Neat, eh?
Now take one of your Nori sheets and place it onto a plate or cutting board, rough side facing up. It helps to slightly sprinkle the surface with water to soften up the seaweed.
Spread a thin layer of rice evenly over your sheet of Nori, leaving around 1/3 of space at one end. Place in your filling ingredients at the bottom and roll it up carefully but tightly! Then seal the end by dabbing it with a bit of water.
It probably helps using a bamboo sushi mat, but... i don't have one. And it works just fine without any equipment, as you can see!
Keep doing this with the rest of your rolls until nothing is left.

Lastly, cut your sushi into even pieces using a sharp knife (dip it in water before cutting! makes it so much easier). Now you can dip those pretty little rolls into some soy sauce, wasabi or hummus and enjoy! 

Also: Thanks to Jamie @ Love Bakes Good Cakes for adding my recipe to their Links We Love pinboard as well as their Facebook Gallery!

*other possible fillings:
- bell pepper, sliced into thin strips
- scallion
- beet
- yam / sweet potato
- mushrooms, marinated
- sprouts
- radishes
- celery stick
- broccoli
- carrot sticks
- tomatoes, sun-dried or fresh
- olives
- mango
- almonds
- pine nuts
- arugula
- kale 
- spinach
- Chinese cabbage, steamed
- zucchini, peeled and sliced lengthwise
- sugar snap peas 
- sesame seeds
- ginger
- Wasabi
- raw Wasabi: ½ avocado + 3 tbsp finely shredded horseradish or twice as much daikon radish

** can be substituted with white wine vinegar, apple cider vinegar, white vinegar, balsamic vinegar or even Sherry. maybe water it down a bit or add a tiny bit of sugar.