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Easy Vegan Sushi

12 Jul 2022, by Alex Auger

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2 cups Japanese Sushi rice, cooked
2 lemons, juiced
1 tablespoon coconut sugar
1 tablespoon black sesame seeds
1 teaspoon salt
6 nori sheets
1/2 red pepper, cut into strips
1/2 orange pepper, cut into strips
1/2 yellow pepper, cut into strips
1 avocado, thinly sliced
1/2 cucumber, seeded and cut into strips

Fresh Pickled Ginger

1/2 cup ginger, thinly sliced
1 teaspoon maple syrup
1 teaspoon lemon juice
1 tablespoon beetroot, finely grated
1 tablespoon water

Ponzu Sauce

1/3 cup soy sauce, (or coconut aminoes)
1 teaspoon maple syrup
1 tablespoon lemon juice
3 spring onions, finely chopped (green part only)
1 shallot
pinch Cayenne pepper


Wash 1 cup rice and bring to boil with 2 1/4 cups water, reduce heat on lowest and simmer for about 45 minutes until water is absorbed. Turn off heat and allow to sit for 15 minutes.
Combine lemon juice, coconut sugar, black sesame seeds and salt.
Add to rice, stir well and set aside to marinate for 5 minutes.
On a bamboo sushi mat, place a sheet of nori with the shiny-side down. Spread rice over nori sheets, leaving a 1/2 inch clear space at the top and bottom.
Arrange red pepper, yellow and orange peppers in an even strip horizontally starting from the side nearest you.
Arrange cucumber alongside peppers, then arrange avocado slices on top.
Holding the mat and the edge of the nori sheet nearest to you, roll into a cylinder. Use the mat as your guide, roll tightly so that it sticks together and encloses the filling tightly.
Transfer roll seam side down onto a cutting board, use a wet knife to cut each roll into six pieces and stand them into a serving platter.
Garnish with fresh pickled ginger and serve with Ponzu sauce.

Fresh Pickled Ginger

Thinly slice ginger with potato peeler and set into a bowl. Add lemon juice and maple syrup.
Mix grated beet plus water, then strain and add to ginger. Set aside until ready to serve.

Ponzu Sauce

Combine all the above ingredients into a bowl and stir to marinate.