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Vegan ‘sushi’ rolls filled with veggies are one of my absolute favorite things to make and with this sauce they are to die for! This meal is very tasty and nourishing plus, I find this really quick if you have rice prepped in your fridge. Enjoy this as a delicious snack/lunch or add some protein on the side for a satisfying dinner.
This recipe is vegan, vegetarian, gluten-free, dairy-free, soy-free. In order to make this without soy, I used coconut aminos in this recipe, but you can use tamari or soy-sauce as a substitution according to your needs and preferences.
This recipe makes 2 rolls and serves only 1 but you can double or triple this recipe and make vegan ‘sushi’ rolls for a family or group!
Do I need a rolling mat?
I prefer to just use my hands and place the nori sheets on a cutting board or my counter top. With that said, you don’t need to go buy a mat to make these but you can definitely use one if that works well for you.
Coconut aminos?
Coconut aminos are a soy sauce alternative so you can swap these for tamari if you’d like. I personally always look for non-gmo tamari or soy sauce.
Don’t enjoy onions?
If you don’t like onions, you can use two green onions and only add the green part or you can swap them for a different filling if you’d like. Here are some good ones; green bell pepper, cucumber, cooked sweet potato, green apple, mango, edamame, extra firm tofu, spinach, romaine lettuce, etc.
You can also swap out any other vegetable that you don’t have on hand for another option.
Trouble rolling?
This can actually take a little practice but once you’ve got it down, it’ll be a breeze.
Here are some things to check
- Make sure you don’t have too much rice in one roll as you’ll use less than you think. Also keep this in mind with your veggies because you don’t want to make it to full.
- Leave enough space at the top of your nori sheet so that it will not come open.
- You need to add some water to the top of your nori sheet that has no rice on it. Do this using your finger and get the entire space (that is facing up) wet just before you start rolling. Doing this will seal your roll and keep it from coming open.
Vegan ‘Sushi’ Rolls with Sesame Ginger Sauce (Vegan + Soy-Free)
Author: Adrianne
Serves: 1 (2 rolls)
Ingredients:
Rolls
- 2 sheets nori (dried seaweed)
- 1 cup cooked sushi rice or white jasmine rice
- 1/4 red bell pepper (sliced)
- 1/4 avocado (sliced)
- 1 medium carrot (sliced into 1/2 cm x 2 in sticks)
- 1 green onion (chopped into 2 in sticks)
- 2 pinches sea salt (optional)
- Sesame seeds for topping (optional)
Dipping Sauce
- 4 teaspoons coconut aminos
- 1 teaspoon tahini
- 1/2 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger
- 1 small garlic clove (crushed) or 1/4 teaspoon garlic powder
- Sesame seeds for topping (optional)
Directions:
- Cook rice according to package instructions and allow to cool before starting.
- Slice your veggies into thin 2 inch slices.
- Place nori sheet on a cutting board (no rolling mat needed) and add a 1/2 cup rice per sheet. Thinly spread out this layer of rice leaving an inch of space across the top free (see prep picture above).
- Add your sliced veggies in a horizontal line across the nori sheet about an inch from the bottom.
- (Optional step) sprinkle a pinch of salt on the inside of roll just before rolling up to bring out the flavors.
- Add a bit of water with your finger to the top on the nori sheet where you did not put rice (this will allow it to seal and stay together when finished rolling.
- Now roll up sheet tightly starting from the bottom. Use your hands to hold veggies in place while pulling the bottom of the nori sheet up and over the veggies, tightly squeeze over the fillings and continue to hold while rolling up the entire sheet to create a cylinder.
- Use a sharp, serrated knife to cut each roll into 6 pieces.
- To a small bowl add all ingredients for dipping sauce and stir to combine.
- Top with sesame seeds or some horse radish and enjoy!