Vegan Sushi Rolls

Surprisingly these Sushi rolls look harder than they actually are to make and look so impressive.

A great starter for a special occasion, or a lovely light lunch when the weather is warmer with a nice glass of chilled wine, very sophisticated.

INGREDIENTS  ( serves 4 )

5 Nori ( seaweed wraps )

2 Cups Sushi rice

4 Cups Water

4 Tbsp Sushi rice vinegar

2 Tsp Tamari sauce

1 Carrot finely sliced into sticks

1 Pepper colour of your choice sliced into sticks

1/2 Cucumber sliced into sticks

Sushi rolling mat ( Amazon £5 )


Prepare the Sushi rice  by rinsing the Sushi rice in a sieve until the water runs clear.

Place the Sushi rice and four cups of water into a pan and bring to the boil.

Once the rice reaches boiling point when it looks frothy,  turn down the heat to low, place a lid on the pan and allow to cook until all the water has been absorbed.  Around 12 minutes.

Meanwhile prepare your Carrot, pepper and cucumber.


When the rice is cooked add in the Sushi rice vinegar and tamari sauce.  Stir until the rice is covered.


Lay one sheet of nori on top of the rolling mat,  smooth side down, and spoon on one layer of sushi rice.

Place your filling about 2 inches down on top of the rice.img_0040

Carefully start to roll the rolling mat away from you keeping the filling in place as you roll.

The rice should stick as you roll, forming a sausage shape. Keep rolling until the rolling mat rolls off the Sushi.


Slice up and place on a plate. Carry on rolling until all the nori sheets, Sushi rice and filing have been used.

Serve with soy sauce or wasabi sauce. Enjoy






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