2 Vegan Sushi for Two


  • 4 Sheets of Nori (seaweed)
  • 4 Cups Pre-cooked Brown Rice
  • 1 Avocado
  • 1 Small Cucumber (sliced into thin matchsticks)
  • 1-2 Beets (sliced into thin matchsticks)
  • 1 Medium Carrot (sliced into thin matchsticks)
  • 1/2 Pre-cooked Sweet Potato
  • 1-2 Radishes (pre-sliced)
  • 1-2 Asparagus Spears
  • 1-2 Tbsp Pickled Ginger
  • 1 Pickle (sliced)
  • 2-3 Tbsp Hummus
  • 2 Tbsp Tahini
  • 2 Tbsp Rice Vinegar (Low sodium/sugar variety)
  • Cayenne
  • *Also pictured: Edamame and homemade Seaweed Salad

Sushi is one of Cook 1’s favorite foods, in fact its own food group in her mind. We’ve found a way to make it a delicious vegan meal by using interesting combinations of ingredients that capture the textures and tang and sweetness of sushi in restaurants. This recipe is vegan/vegetarian, dairy free, and egg free.

Season rice with 1 Tbsp Rice Vinegar and mix well. Assemble sushi using an assortment of vegetables from the above list.

To assemble, create a stripe of rice horizontally along the center of the nori. The stripe should leave about a 1 inch border on the top and bottom. Center your assortment in the rice and make sure not to over-stuff your rolls. Use a bamboo mat, plastic wrap, or gently use your hands to roll the sushi into a tube. Cut in half and then in three to create bite sized rolls.

Here we got creative and reserved the hummus, pickles and some sweet potato for a “Falafel-esque” twist on sushi. A last minute idea from Cook 2 and oy, so delicious!

For a spicy sauce similar to Japanese spicy mayo, mix together tahini, vinegar, water and cayenne. Drizzle on or in sushi for a great kick!