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Plant-Based Sushi

(Serves 2)

Vegan, Gluten-Free, Soy-Free


4 sushi nori sheets

1 cup of sushi rice, cooked according to directions on package (yields 2-3 cups once cooked)

Coconut aminos, for dipping

Sushi Filling Options (pick 2):

Bunch of asparagus, steamed

1 cucumber, sliced into thin strips

1 avocado, sliced

1 sweet potato, steamed and sliced thin

1/2 cup of cabbage, sliced thin

Spicy chickpea mixture, recipe below

Spicy Chickpea Mixture:

1 can of cooked chickpeas, drained and rinsed

2 tbsps of red onion, chopped finely

2-3 tbsps of hot sauce

1 tbsp of mustard

1 tbsp of coconut aminos

1 tsp of garlic powder

For the spicy chickpea, combine all ingredients in a bowl and mash together with a fork until most chickpeas are mashed.

Once you've decided on what 2 sushi filling options you want, lay out 1 sushi nori sheet on a flat surface and put about 1 cup of cooked rice on top towards the lower portion of the nori sheet. Make sure your rice has cooled down from cooking or else you will burn your fingers. Dip your fingers in a bit of water and start to spread the rice out on the lower half of the nori sheet until it's covered in a thin layer of rice (dipping your fingers in water will prevent the rice from sticking to your hands). Place the 2 filling options in the middle of the rice section, laying it out evenly across the nori sheet and making sure not to put too much filling. To roll the sushi, slowly place your fingers underneath the nori sheet where the rice starts and fold it over the filling, making sure you wrap it as tight as you can. Continue to roll the sushi, and before you reach the end of the sheet, dip your fingers in water and wet the top of the nori sheet so that it sticks together when you finish rolling the sushi. Cut it in 3/4 inch pieces and serve with coconut aminos for dipping. Enjoy!

I love using coconut aminos as a soy-free option to soy sauce. It tastes very similar and I actually like coconut aminos more than soy sauce! (Coconut aminos does not taste like coconut whatsoever)

My favorite filling combinations are:

Spicy chickpea and cucumber

Spicy chickpea and avocado

Asparagus and sweet potato

Asparagus and red cabbage

Cucumber and avocado

Cucumber and sweet potato


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