Red, White and Bowl Of Veggie Sushi

Vegetable Packed Sushi Roll for dinner on the baseball field tonight

Red, White and Bowl Of Veggie Sushi

Easy, fresh & delish!

Kicking off the holiday weekend with some more baseball (anything more American than watching your son play 6 games in the next 4 days? haha), and needed some dinner to take with us.  So I decided to practice my rolling skills and bring a big plate of vegetable sushi.

These rolls are packed with spinach, carrots, cucumbers, beets (I used Love Beets), avocado and some of them have tofu.  I love that I finally learned how to make sushi rolls… they are so much easier than I thought  and are the perfect portable meal — equally yummy at a baseball game or the beach.  I also love that they are can be made with any vegetables you have in the house.

Scroll down for recipe.


Red, White and Bowl Of Veggie Sushi
Veggie Sushi Rolls are super easy, adaptable and portable-- equally perfect on a baseball field, beach or picnic. Also make great finger food. Sushi Rice recipe adapted from Minimalist Baker.
Recipe type: Appetizer, snack, dinner
Cuisine: Gluten-Free, Vegan
Rice (makes enough for 3 to 4 sushi rolls)
  • 1⅔ cups water
  • 1 cup sushi rice
  • 3 tbsp rice vinegar
  • 2 tbsp cane sugar
  • ½ tsp sea salt
  • 1 avocado, thin ¼ strips
  • 1 cucumber, sliced into thin ⅛ inch strips
  • 2-3 Beets, cut into thin ⅛ inch strips (we used Love Beets)
  • 1 cup shredded Carrots
  • ¼ block of tofu, rinsed and drained, cut into ¼ inch strips
  • Approximately 1 cup Fresh Baby spinach, (6-8 leaves per roll)
  • 4 sheets of Nori (dried seaweed) ( we used Emerald Cove)
Sushi Rice
  1. Bring water to a boil medium sauce pan, add in rice, cover and simmer for 18-20 minutes
  2. Meanwhile, In a small sauce pan, add vinegar, sugar and salt. Bring a boil over medium heat until sugar and salt dissolve. Remove from heat and cool in fridge while rice cooks.
  3. Once rice is cooked, remove from heat and pour vinegar mixture over rice. Gently mix with a rubber spatula or fork. Do not over mix.
  4. Let rice sit and continue to cool
Sushi Rolls
  1. Lay 1 sheet of Nori flat on a sushi mat
  2. Dip a spatula in water and scoop out rice and smooth on a thin layer on the Nori seaweed, leaving about an inch at the top. If rice sticks to spatula, dip spatula in water again. Make sure the rice layer is thin or it will be difficult to roll.
  3. About ½ inch from the bottom, lay down vegetables left to right, across the full of length of the seaweed We did it in this order:
  4. First, 6-8 leaves of spinach,
  5. Then on ½ the length of the spinach we added a thin layer of carrots
  6. On the other ½ length, we added a thin layer of cucumber
  7. On top of carrots, lay down 1 -2 strips of avocado
  8. On top of cucumber, lay down thin layer of beets and tofu is desired
  9. You do not want to overstuff or it is difficult to roll
  10. Starting from the bottom, roll the sushi until it closes over the vegetables -- you may want to use your other hand to gently hold down the vegetables as you begin to roll so that they do not spread out. Use the sushi mat help roll and compress the roll. Then, continue rolling till completely rolled up.
  11. Use a sharp knife to cut the sushi into approximately 1 inch pieces. Serve with pickled ginger and Gluten-free soy sauce.

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