Simple Sushi Rolls


I looooooove veggie sushi rolls. I could eat them every day. It’s just such a great way to get rice and veggies all wrapped up together in bite sized pieces. And they’re pretty easy to roll up! Of course, I am not a trained Sushi Chef, so, this isn’t an example of the traditional way to make sushi. But, it works just fine for me!


  • 3-4 large nori sheets
  • 1 cup short or medium grain brown rice, cooked with 1/4 cup extra water, to help rice get quite soft, then cooled
  • 1 tsp mirin
  • 1 tsp brown rice vinegar
  • 1/2 tsp sea salt
  • 1 small carrot, sliced into long thin strips
  • 1/2 small avocado, sliced into long thin strips
  • 1 small green onion, sliced into long thin strips
  • Coconut Aminos for dipping, unless you can tolerate soy, then tamari or Braggs Liquid Aminos
  • Wasabi paste (optional)

Other vegetables I like to add when I’ve got them:

  • 1/2 small red bell pepper, sliced into long thin strips
  • 1/4 cup pickled radish strips, sliced into long thin strips
  • 1/2 small cucumber, sliced into long thin strips


Once rice is cooked and cooled, season with brown rice vinegar, salt, and mirin. Place a small bowl or cup of water next to your workspace.

IMG_1064-2 Lay sheet of nori, shiny side down, on cutting board. Spread layer of rice on nori. Leave an inch to an inch and a half of space near the end.


Lay strips of vegetables across the rice, parallel to space that was left without rice, keeping each different kind separate from each other.


Once vegetables are laid out, turn the cutting board so that the empty part of the nori is away from you. Lift the bottom edge of the nori sheet and tuck it in tightly. Continue to roll up, keeping it tucked tightly.


Roll all the way up to where the gap is at the end of the sheet of nori.


Once you’ve rolled it up to the empty space, dip your fingers into the cup of water and spread a small amount of water across the nori that is exposed. Roll the rest of the sushi roll over the empty end and roll back and forth to make a cylinder. All the roll to rest for a few moments on top the the wet end so that it seals.


Pour water onto a sharp knife. Hold the roll steady and slice 1/2 inch to 1 inch slices. Wet down your knife between each slice so that it doesn’t stick.

Continue to make 2-3 more rolls.


Lay sushi on a plate, arrange nicely. Serve with wasabi or Coconut Aminos and a bowl of miso soup on the side. Enjoy!!


7 thoughts on “Simple Sushi Rolls

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