Vegan Sushi: Whole Food Plant-Based

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In my latest video I experimented with making sushi for the first time! While it is more complicated than I usually make my food, it wasn’t as difficult as I thought it would be.

I started by making a couple sushi rolls, but also tried a sushi bowl for an even easier meal.

Sushi bowl with tempeh, cabbage, carrots, peppers, summer squash, nori, and rice

Check out the video to see how it turned out and find my recipe below.

Vegan Sushi: Whole Food Plant-Based
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Vegan Sushi: Whole Food Plant-Based

Cuisine: Oil-Free, VeganDifficulty: Easy
Servings

1-4

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • Nori sheets

  • Short grain brown rice or sushi rice, cooked and cooled

  • 1 package Tempeh (8 ounces), cut into ¼ inch matchsticks

  • Patty pan or other summer squash cut into ¼ inch matchsticks

  • Marinade

  • 1 tablespoon Bragg liquid aminos, tamari, or soy sauce

  • 1 tablespoon Rice vinegar

  • ½ inch piece ginger, grated

  • 1 to 2 cloves garlic, grated

  • Raw Veggies

  • Sweet or hot peppers, thinly sliced

  • Carrots, shredded

  • Cabbage, shredded

Directions

  • Mix the marinade ingredients in a small cup or container and pour over the sliced tempeh and summer squash. Make sure all the pieces are evenly coated. Allow this to marinate over night for the best flavor. Feel free to make extra marinade for dipping later.
  • Once the tempeh and squash has been marinated, place in a steamer basket over boiling water and steam for about 10 minutes.
  • Place a nori sheet with the shiny, smooth side down.
  • Add brown rice evenly over the ¾ of the sheet closest to you, leaving about ¼ of the furthest edge empty.
  • Now add your fillings in a row about an inch or two from the edge closest to you. Use whichever veggies you like. I used a row of tempeh, a row of squash, a row of peppers, and then topped everything with carrots.
  • Once all your fillings are added, lift the edge of the nori closest to you and carefully fold this edge over the fillings, and continue rolling until you get to the edge that was left plain.
  • Add a little bit of water to the exposed nori and finish rolling all the way to the edge.
  • Using a sharp, serrated knife cut the sushi roll into approximately ½ inch pieces.
  • Enjoy plain or dip in extra marinade.