How to Make Easy Vegan Sushi | The Singing Vegan Chef

crab meat

🥗Healthier: tofu

💰Cheaper: imitation crab

Tofu provides a plant-based option while imitation crab is more affordable.

shrimp

🥗Healthier: cooked chicken

💰Cheaper: canned tuna

Canned tuna is budget-friendly and offers a different flavor.

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein and nutrients while white rice is cost-effective.

nori sheets

🥗Healthier: rice paper

💰Cheaper: lettuce leaves

Rice paper is gluten-free and lettuce is a fresh alternative.

Cook sushi rice by adding water, rice, rice vinegar, and organic white sugar in a pot and mix together.

Juice fresh beets to make beet juice, then pour it into the cooked rice and mix well to achieve a pink color.

Slice rainbow carrots and cucumber into thin pieces for the sushi filling.

Prepare mango by sliding it down the side of a glass to remove the skin, then slice into thin pieces.

Slice a ripe avocado for creaminess in the sushi rolls.

Spread the pink rice from corner to corner on a Nori sheet.

Add all the sliced vegetables to one edge of the Nori sheet.

Wrap the Nori tightly around the filling like a burrito, squeezing as you go.

Chill the sushi rolls in the refrigerator for about one hour.

Make the sauce by mixing plant-based mayonnaise, peanut butter, garlic, vinegar, red chili flakes, and ginger together.

Slice the chilled sushi rolls into pieces using a sharp knife.

Plate the sushi rolls and serve with the prepared sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens